HARVEST PUMPKIN CUPCAKES

Harvest Pumpkin Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 24

Number Of Ingredients 8

Previous Next

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1/3 cup canned pumpkin (not pumpkin pie mix)
24 plain mini cake doughnuts
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
1 can (6.4 oz) Betty Crocker™ Easy Flow orange decorating icing
24 pieces (1 1/2 inch) green candy apple licorice twists or black licorice
Small green spearmint gumdrop leaves or green gumdrops

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
Make cake mix as directed on box, using water, oil and eggs and stirring in pumpkin. Bake as directed for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Place 1 doughnut on top of each cupcake. In medium bowl, mix frosting and food color. Spread frosting on doughnut and around top edge of cupcake.
Use orange icing to pipe lines on frosting to look like pumpkins. Insert licorice pieces in top of each stem, adding gumdrops for leaves and vines.

Nutrition Facts : Calories 390, Carbohydrate 60 g, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg