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Sweet Jack-o'-Lanterns

 Sweet Jack-o'-Lanterns
There's no trick to making these Halloween-flavored cupcakes. By using a convenient cake mix, you can turn them out in a jiffy. Simplify them even more with canned frosting.
12 ServingsPrep: 50 min. Bake: 15 min. + cooling

Ingredients

  • 1 package yellow cake mix or cake mix of your choice (regular size)
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 2/3 to 3/4 cup milk
  • 1 to 1-1/2 teaspoons orange paste food coloring
  • 12 gumdrops
  • 12 black jujubes

Directions

  • Prepare and bake cake according to package directions for cupcakes.
  • Fill 24 greased muffin cups two-thirds full. Bake at 350° for
  • 15-18 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 5 minutes before removing from pans to wire
  • racks to cool completely.
  • For frosting, in a small bowl, combine confectioners' sugar, butter
  • and enough milk to achieve spreading consistency. Stir in food
  • coloring. Cut a thin slice off the top of each cupcake. Spread
  • frosting on 12 cupcakes. Invert remaining cupcakes and place on top;
  • frost top and sides.
  • For stems, place one gumdrop on each pumpkin. Cut jujubes into thin
  • slices; use a bottom slice for each mouth.
  • From remaining slices, cut one large triangle and two smaller ones.
  • Position two small triangles and a large triangle on each cupcake

2 of 2

Sweet Jack-o'-Lanterns (continued)

Directions (continued)

  • for eyes and nose. Yield: 1 dozen.