PUMPKIN CUPCAKES CAKE MIX RECIPES

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PUMPKIN CUPCAKES CAKE RECIPE - FOOD.COM



Pumpkin Cupcakes Cake Recipe - Food.com image

I needed something cute for our fall festival cakewalk at church this weekend and I found this recipe in the Better Homes and Gardens publication "Halloween tricks & treats". It was really easy; the hardest part was picking the orange and black M&M's out of the M&M's GHOUL'S Milk Chocolate Mix. If you live in a bigger city or can order online, you can probably order just orange and black ones to make this easier yet!

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 26 cupcakes, 26 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box devil's food cake mix
4 eggs
1 cup buttermilk
1/2 cup canola oil
2 (16 ounce) cans vanilla frosting
orange food coloring (I used red and yellow per my packaging's instructions)
1 cup M&M' (black)
2 cups M&M's (orange)

Steps:

  • Preheat oven to 350. Line 26 cupcake cups with paper liners.
  • Beat the cake mix with the eggs, buttermilk and oil until blended. Divide the batter evenly between the prepared cupcake pans.
  • Bake for 15-20 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.
  • Tint the vanilla frosting with the orange food coloring. Line the cupcakes snugly into a large pumpkin shape on a large plate or a piece of cardboard covered in foil. Follow this pattern-one row of 4 cupcakes, one row of 5, one row of 6, another of 5, another of 4. This leaves 2 cupcakes to be placed at the pumpkin's top for a stem.
  • Spread orange frosting over the cupcakes, covering them completely so they look like one big cake. Use black M&M's to outline the pumpkin, and to make the eyes, mouth and nose. Fill in the remaining area of the pumpkin with orange M&M's.

Nutrition Facts : Calories 401.1, FatContent 18.9, SaturatedFatContent 5.4, CholesterolContent 32.4, SodiumContent 264.1, CarbohydrateContent 55.8, FiberContent 1.1, SugarContent 45.4, ProteinContent 3.5

SPICED PUMPKIN CUPCAKES RECIPE - BETTYCROCKER.COM



Spiced Pumpkin Cupcakes Recipe - BettyCrocker.com image

Pumpkin spice cupcakes? Yes, please. Pumpkin spice cupcakes with cream cheese frosting? Now, you're talking. Our Spiced Pumpkin Cupcakes are pillowy-soft, loaded with tangy-yet-sweet cream cheese and topped with sugar pecans. With a treat this irresistible, it's easy to see why pumpkin season is a cult favorite. From holiday get-togethers to fall bake sales, our Spiced Pumpkin Cupcakes are always a hit.

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 40 minutes

Yield 24

Number Of Ingredients 9

1/2 cup finely chopped pecans
3 tablespoons sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place baking cups in each of 24 regular-size muffin cups.
  • In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
  • In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.

Nutrition Facts : Calories 210 , CarbohydrateContent 30 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cupcake, SodiumContent 180 mg, SugarContent 21 g, TransFatContent 1 g

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