No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cupcakes 63g Recipe makes 18 cupcakes) The following items or measurements are not included below: poundcake mix
Calories 171
Calories from Fat 53		(30%)
Amount Per Serving		%DV
	Total Fat 5.9g	9%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 118mg		4%
Potassium 77mg		2%
Total Carbohydrate 29.7g		9%
	Dietary Fiber 0.2g	0%
	Sugars 28.7g
Protein 1.0g		1%
how is this calculated?

people who like this recipe also like:

Cordon Bleu Casserole

By: yooper

Red Cherry Dream Squares

By: Bertha C.

Scotcharoos

By: SilentCricket

Bacon Pasta

By: ratherbeswimmin'

Raspberry & Cream Squares

By: Dana-MMH

Halloween Cupcakes

Recipe #38768 | 40 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Bertha C.
Aug 28, 2002

I got this from a magazine several years ago. I make them each year during the autumn season. I find that I need to bake them a little longer than instructed, possibly due to our high altitude in Utah. I also use a little red/yellow food coloring in the frosting to give it an orange cast and decorate each with a few candy corns.

18 cupcakes (change servings and units)

Ingredients

1 (16 ounce) package poundcake mix
2 eggs
3/4 cup light brown sugar
1 cup cooked pumpkin or canned pumpkin
1 teaspoon baking soda
2 teaspoons poppy seeds
1/2 cup water

Licorice frosting

1/2 cup softened butter or margarine
3 cups sifted powdered sugar
1 teaspoon anise extract
2 tablespoons milk

Directions

1
In a mixing bowl combine cake mix, eggs, sugar, pumpkin, water, baking soda, and poppy seeds.
2
Beat on medium speed for 3 minutes.
3
Pour batter into 18 paper-lined muffin cups.
4
Bake at 325 degrees for approximately 25-30 minutes or until golden.
5
Cool 10 minutes.
6
Remove from pan and place on wire rack until complete cool.
7
For frosting: Cream together all ingredients until smooth.