Friendly Ghost Cupcakes

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

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Servings 24

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( 4 ) Ratings

4 Ratings

5 Stars 33%

4 Stars 33%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 2 )

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ingredients 13
Prep Time 35 min
Total Time 1 hr 25 min

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

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Directions

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.

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.

Review & Comments

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randreasen

report Posted Oct. 16, 2012 1:59 PM

I made these cupcakes last year for my daughters 12th birthday. They were a big hit! I also made them for my co-workers and again a big hit!! I'm making them again for my daughters 13th b-day on Oct. 27th, 2012. I didn't have too much trouble with frosting, i just put them in the fridge until ready to serve. I made two batches one with white cake mix and one with chocolate cake mix. Both were good. Satisfied Mom, family & friends.

lmcreel

report Posted Oct. 30, 2011 1:03 PM

This recipe was fairly easy and the pumpkin spice really makes the cupcakes tasty. The only negative I find is the frosting is a little difficult to get into a ghost-shape. I even added additional powdered sugar and it was still too soft to make into a mound of frosting. Overall, a fun and tasty treat!