Harvest Pumpkin Cupcakes Recipe

Ingredients

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

Preparation

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.

Related Video