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Pumpkin Cupcakes with Sunflower Nut Filling
Pumpkin Cupcakes with Sunflower Nut Filling
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Prep Time:
45 minutes
Total Time:
1 hour 35 minutes
Harvest cupcakes made with pumpkin, sunflower, and Betty Crocker™ Super Moist™ yellow cake mix.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 3/4 cup roasted salted sunflower nuts
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting
  • 1 teaspoon Betty Crocker™ orange gel food color
  • 1 tube (0.68 oz) Betty Crocker™ black decorating gel
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • In a large bowl, combine cake mix, pumpkin pie spice, pumpkin, water, oil, and eggs. Mix with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Increase speed to high and beat for 2 minutes, scraping the bowl occasionally. Divide the batter evenly among muffin cups, filling each one half full.
  • Bake the cupcakes for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pan and place on a cooling rack to cool completely, about 30 minutes.
  • Combine fluffy white frosting with sunflower nuts in a large bowl. Use a melon baller to hollow out the center of each cupcake, going almost to the bottom. Fill each cupcake center with approximately 1 tablespoon of the frosting mixture.
  • Combine creamy white frosting with orange gel food color in a medium bowl until fully incorporated. Spread the mixture over the filled cupcakes and create jack-o-lantern faces on top of each cupcake using black decorating gel.

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