Pumpkin Cupcakes

Total Time:
1 hr 42 min
Prep:
30 min
Inactive:
1 hr
Cook:
12 min

Yield:
12 cakes
Level:
Easy

Ingredients
  • Nonstick cooking spray
  • All-purpose flour
  • 1 (18 1/4-ounce) box yellow cake mix
  • 3/4 cup pumpkin puree, plus more if needed
  • 1/3 cup vegetable oil
  • Icing:
  • 2 cups confectioners' sugar
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • Red and yellow food coloring, if desired
  • Special equipment: 12-count mini pumpkin cake mold pans
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Spray the cake pan with nonstick cooking spray, coat with flour, and knock out the excess.

  • Combine the cake mix with the pumpkin puree and oil. Beat with a hand mixer on medium until well incorporated, about 2 minutes. Some pumpkin purees have more moisture than others, if the cake batter seems dry then add more pumpkin puree, 1/4 cup at a time.

  • Using an ice cream scoop, fill the molds 2/3 of the way to the top with batter. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 12 minutes. Cool for 5 minutes and remove to a wire rack to cool completely.

  • In a large bowl, combine the icing ingredients and mix together until well blended; the icing should be thick but have a pourable consistency. If it's too thick add a little water to thin. If you want the color to be more orange add a few drops of red and yellow food coloring. Dip the top 1/2 of each cupcake into the icing and place onto a sheet pan fitted with a wire rack allowing the icing to drip down the sides. Let icing set for 1 hour before serving.


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    This recipe is featured in:

    Halloween