PUMPKIN CUPCAKES WITH SUNFLOWER NUT FILLING
Pumpkin and sunflower add a harvest-time touch to cupcakes made with Betty Crocker™ Super Moist™ yellow cake mix.
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, pumpkin pie spice, pumpkin, water, oil and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
- Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan; place on cooling rack. Cool completely, about 30 minutes.
- In large bowl, mix fluffy white frosting and sunflower nuts. With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon about 1 tablespoon frosting mixture into center of each cupcake.
- In medium bowl, mix creamy white frosting and orange gel food color until well blended. Spread over tops of filled cupcakes. Use black decorating gel to make a jack-o-lantern face on top of each cupcake.
Nutrition Facts : ServingSize 1 Serving
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