Halloween Cupcakes

Submitted by Bertha C.

"I got this from a magazine several years ago. I make them each year during the autumn season. I find that I need to bake them a little longer than instructed, possibly due to our high altitude in Utah. I also use a little red/yellow food coloring in the frosting to give it an orange cast and decorate each with a few candy corns."

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 18 cupcakes

ingredients

• 1 (16 ounce) package poundcake mix
• 2 eggs
• 3⁄4 cup light brown sugar
• 1 cup cooked pumpkin or 1 cup canned pumpkin
• 1 teaspoon baking soda
• 2 teaspoons poppy seeds
• 1⁄2 cup water

• Licorice frosting

• 1⁄2 cup softened butter or 1/2 cup margarine
• 3 cups sifted powdered sugar
• 1 teaspoon anise extract
• 2 tablespoons milk

directions

1. In a mixing bowl combine cake mix, eggs, sugar, pumpkin, water, baking soda, and poppy seeds.
2. Beat on medium speed for 3 minutes.
3. Pour batter into 18 paper-lined muffin cups.
4. Bake at 325 degrees for approximately 25-30 minutes or until golden.
5. Cool 10 minutes.
6. Remove from pan and place on wire rack until complete cool.
7. For frosting: Cream together all ingredients until smooth.