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Jack O Latern Cupcakes

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For cupcakes
  Yellow cake mix 18 1⁄4 Ounce (1 Package)
  Pumpkin pie spice 1 1⁄2 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Cooked mashed pumpkin 1 Cup (16 tbs)
  Eggs 2
For frosting
  Margarine/Butter 3 Tablespoon, softened
  Cooked mashed pumpkin 3 Tablespoon
  Powdered sugar 2 Cup (32 tbs)
  Milk 1⁄2 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Black licorice twists 1 Tablespoon
  Gumdrops 1 Tablespoon (Green Colored)

Heat oven to 350°F.
Line 24 muffin cups with paper baking cups.
In large bowl, combine all cupcake ingredients at low speed until moistened; beat 2 minutes at medium speed, scraping down sides of bowl.
Pour batter into prepared muffin cups.
Bake at 350°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool completely.
In small bowl, beat margarine and 3 tablespoons pumpkin until well blended.
Gradually add 1 cup of the powdered sugar; beat until smooth, about 1 minute.
Add milk and vanilla Gradually add remaining 1 cup powdered sugar; beat an additional 2 minutes.
Spread on tops of cupcakes.
Cut down 1 side to open licorice twists; lay flat. Cut flattened licorice twist into triangular pieces for eyes and noses.
Cut jagged curved pieces for mouths.
Arrange on top of frosted cupcakes for jack-o'-lantern faces.
Slice gumdrops in half; attach to head of jack-o'-lanterns for stems.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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