Spooky Pumpkin Cupcakes

35  Ratings
  • 45 min prep
  • 1 hr 15 min total
  • Makes 24 servings, 1 cupcake each.


Spooky Pumpkin Cupcakes Recipe

Ingredients

  • 24 Halloween OREO Cookies
  • 1 pkg. (2-layer size) yellow cake mix
  • 1 can (16 oz.) ready-to-spread vanilla frosting
  • 1-1/3 cups flaked coconut, tinted green with food coloring
  •  Black decorating gel
  • 24 ghost-shaped marshmallows

Instructions

  • Split  cookies, leaving filling on one side of each cookie. Coarsely chop plain split cookies. Set aside split cookies with filling for garnish.
  • Prepare  cake mix as directed on package; gently stir in chopped cookies. Spoon into 24 paper-lined muffin pans.
  • Bake  as directed on package. Remove from pans; cool completely on wire racks.
  • Spread  cupcakes with frosting. Immediately sprinkle with coconut.
  • Decorate  orange filling on split cookies with black decorating gel to resemble pumpkin faces; let dry. Stand 1 pumpkin face on edge in frosting on each cupcake. Top cupcakes with marshmallows.

Recipe Tips

Serving SuggestionEnjoy one of these spooky cupcakes with a cold glass of fat-free milk.

NoteFor best results, frost cupcakes and sprinkle with coconut, a few at a time, to prevent frosting from hardening and to ensure coconut sticks to frosting.

How to Tint CoconutMix 1/2 tsp. water with a few drops of food coloring. Add colored water to coconut in resealable plastic bag. Close bag and shake coconut back and forth until coconut is evenly tinted.

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Nutrition Information

Makes 24 servings, 1 cupcake each.

Nutrition per serving:

    • Calories 310 
    • Total fat 15 g
    • Saturated fat 4 g
    • Cholesterol 25 mg
    • Sodium 260 mg
    • Carbohydrate 44 g
    • Dietary fiber 1 g
    • Total sugars 34 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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