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Mini Pumpkin Cakes

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Updated Aug 19, 2011
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Colorful dessert ready in an hour! Enjoy these mini cupcakes made using Betty Crocker™ Super Moist™ white cake mix and fruit snacks.

Mini Pumpkin Cakes

  • Prep Time 45 min
  • Total 60 min
  • Servings 48
  • Ingredients 7
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 48 mini muffin cups. Make cake batter as directed on box--except stir in orange peel and 6 to 8 drops each red and yellow food colors. Divide batter evenly among cups, about 1 heaping tablespoonful each. Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely, about 10 minutes.
  • Step 
    2
    In medium bowl, stir together frosting, 6 drops red food color and 8 drops yellow food color. Frost top of each cupcake. Using black gel, draw 2 triangles on each cupcake to look like pumpkin eyes, and draw a circle to look like a mouth.
  • Step 
    3
    Cut fruit snack into 48 (1-inch) pieces; tightly roll each piece to make a stem for each pumpkin. Place stem at top of each pumpkin. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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