Pumpkin Cupcakes With Sunflower Nut Filling Recipe

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

                        container 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

Preparation

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, pumpkin pie spice, pumpkin, water, oil and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.

Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan; place on cooling rack. Cool completely, about 30 minutes.

In large bowl, mix fluffy white frosting and sunflower nuts. With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon about 1 tablespoon frosting mixture into center of each cupcake.

In medium bowl, mix creamy white frosting and orange gel food color until well blended. Spread over tops of filled cupcakes. Use black decorating gel to make a jack-o-lantern face on top of each cupcake.

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