Make-Ahead Time Can be made up to 3 days in refrigerator or up to 1 month in freezer before serving
Final Prep Time 20 minutes
Makes 18 cupcakes
|1||package (18-1/4 ounces) carrot cake mix|
|1/2||cup solid-pack pumpkin|
|1/3||cup vegetable oil|
|1||container (16 ounces) cream cheese frosting|
|Assorted Halloween candies, jelly beans, chocolate candies and nuts|
- Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan cups with paper liners.
- Prepare cake mix according to package directions, using water as directed on package, pumpkin, oil and eggs. Spoon batter into prepared muffin cups. Bake 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 5 minutes. Remove cupcakes to racks; cool completely.
- Frost cupcakes with cream cheese frosting. Let each guest decorate his or her own cupcake with assorted candies.
|Total Fat||12 g|
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