Friendly Ghost Cupcakes

Dress up baking mix with pumpkin for a kid-friendly Halloween dessert.

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2 reviews.
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  • prep time 35 min
  • total time 1 hr 25 min
  • ingredients 13
  • servings 24
 

Ingredients

3
cups baking mix
1
cup granulated sugar
1
cup packed brown sugar
1/4
cup butter or margarine, softened
2
teaspoons pumpkin pie spice
1/4
cup milk
4
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
package (3 oz) cream cheese, softened
1/2
cup butter or margarine, softened
2
teaspoons vanilla
4 1/2
cups powdered sugar
2
teaspoons miniature chocolate chips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups.
  • 2 In large bowl, beat baking mix, granulated sugar, brown sugar, 1/4 cup butter, the pumpkin pie spice, milk, eggs and pumpkin with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Divide batter evenly among muffin cups.
  • 3 Bake 25 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.
  • 4 Meanwhile, in large bowl, beat cream cheese and 1/2 cup butter on low speed about 30 seconds or until well blended. Beat in vanilla and 2 cups of the powdered sugar on low speed about 30 seconds or just until mixed, then on high speed about 1 minute or until fluffy. Beat in remaining 2 1/2 cups powdered sugar, 1/4 cup at a time, on medium speed. If too soft to mound, add additional powdered sugar, a tablespoon at a time, until desired consistency.
  • 5 Spoon frosting into large resealable plastic food-storage bag; press out air and seal bag. Cut 1/2-inch tip from lower corner of bag. Squeeze bag to pipe about 2 tablespoons frosting into ghost-shaped mound on each cupcake. Press 2 chocolate chips, flat sides out, into frosting for eyes.
  • 1 Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups.
  • 2 In large bowl, beat baking mix, granulated sugar, brown sugar, 1/4 cup butter, the pumpkin pie spice, milk, eggs and pumpkin with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Divide batter evenly among muffin cups.
  • 3 Bake 25 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.
  • 4 Meanwhile, in large bowl, beat cream cheese and 1/2 cup butter on low speed about 30 seconds or until well blended. Beat in vanilla and 2 cups of the powdered sugar on low speed about 30 seconds or just until mixed, then on high speed about 1 minute or until fluffy. Beat in remaining 2 1/2 cups powdered sugar, 1/4 cup at a time, on medium speed. If too soft to mound, add additional powdered sugar, a tablespoon at a time, until desired consistency.
  • 5 Spoon frosting into large resealable plastic food-storage bag; press out air and seal bag. Cut 1/2-inch tip from lower corner of bag. Squeeze bag to pipe about 2 tablespoons frosting into ghost-shaped mound on each cupcake. Press 2 chocolate chips, flat sides out, into frosting for eyes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
370
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
55mg
55%;
Sodium
280mg
280%;
Total Carbohydrate
66g
66%
(Dietary Fiber
0g
0%
  Sugars
57g
57%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.