Giant Cupcake Pumpkin Recipe

Giant Cupcake Pumpkin Recipe
Giant Cupcake Pumpkin Recipe photo by Taste of Home
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Giant Cupcake Pumpkin Recipe

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Make a smiley statement by decorating a whole tray of cupcakes. Once everyone’s seen the big picture, they can all take a treat. —Gena Lott, Ogden, Utah
MAKES:
26 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling
MAKES:
26 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 1 package spice cake mix (regular size)
  • 1 cup solid-pack pumpkin
  • 1 cup water
  • 2 large eggs
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • 2 cans (16 ounces each) vanilla frosting
  • 1 teaspoon maple flavoring
  • Orange food coloring
  • Reese's pieces

Directions

Preheat oven to 350°. Line 26 muffin cups with paper liners.
In a large bowl, combine cake mix, pumpkin, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Fill prepared cups two-thirds full.
Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a large bowl, beat frosting and flavoring; tint frosting orange. Arrange cupcakes on a large platter, forming a pumpkin. Spread frosting over cupcakes. Decorate with Reese's pieces as desired. Yield: 26 cupcakes.
Originally published as Giant Cupcake Pumpkin in Simple & Delicious October/November 2013, p30

  • 1 package spice cake mix (regular size)
  • 1 cup solid-pack pumpkin
  • 1 cup water
  • 2 large eggs
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • 2 cans (16 ounces each) vanilla frosting
  • 1 teaspoon maple flavoring
  • Orange food coloring
  • Reese's pieces
  1. Preheat oven to 350°. Line 26 muffin cups with paper liners.
  2. In a large bowl, combine cake mix, pumpkin, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Fill prepared cups two-thirds full.
  3. Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. In a large bowl, beat frosting and flavoring; tint frosting orange. Arrange cupcakes on a large platter, forming a pumpkin. Spread frosting over cupcakes. Decorate with Reese's pieces as desired. Yield: 26 cupcakes.
Originally published as Giant Cupcake Pumpkin in Simple & Delicious October/November 2013, p30

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