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Jack O Latern Cupcakes Recipe
|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)|
|Margarine/Butter||3 Tablespoon, softened|
|Cooked mashed pumpkin||3 Tablespoon|
|Powdered sugar||2 Cup (32 tbs)|
|Black licorice twists||1 Tablespoon|
|Gumdrops||1 Tablespoon (Green Colored)|
Serving size: Complete recipe
Calories 3890 Calories from Fat 857
% Daily Value*
Total Fat 97 g149.6%
Saturated Fat 28.1 g140.6%
Trans Fat 0 g
Cholesterol 423.2 mg
Sodium 3413.7 mg142.2%
Total Carbohydrates 708 g235.8%
Dietary Fiber 14.5 g58.2%
Sugars 474.5 g
Protein 49 g97%
Vitamin A 280.2% Vitamin C 27.1%
Calcium 15.5% Iron 27.5%
*Based on a 2000 Calorie diet
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.
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.