Jack-O'-Lantern Cupcakes

These Halloween cupcakes are a hit with kids and easy enough to make with them. A yellow cake mix gets a serious upgrade with real pumpkin, buttermilk, and pumpkin pie spice, giving the cupcakes genuine pumpkin flavor and a moist, tender crumb that a plain cake mix can’t match.

The frosting is naturally orange. Pumpkin puree beaten into softened margarine with powdered sugar, milk, and vanilla creates that warm pumpkin color without any food coloring. The pumpkin also adds a subtle spiced flavor that ties the frosting to the cake.

The decorating is the fun part. Cut black licorice twists open and shape them into triangle eyes and noses, and jagged curved pieces for grinning mouths. Halved green gumdrops become the stems on top. Every cupcake gets its own Jack-O'-Lantern personality.

Kitchen Tips

• Beat the batter for a full 2 minutes at medium speed after combining. This develops the structure needed for a proper rise.
• Let cupcakes cool completely before frosting. Warm cupcakes melt the frosting into a puddle.
• Cut the licorice with kitchen scissors for cleaner shapes than a knife gives you.
• The pumpkin frosting is soft. If it’s too loose, add more powdered sugar a tablespoon at a time until it holds its shape.

Variations

• Cream cheese frosting: Replace the margarine with cream cheese for a tangier, more stable frosting.
• Spooky faces: Use candy corn for teeth and mini chocolate chips for eyes instead of licorice.
• Chocolate version: Use chocolate cake mix instead of yellow for a darker, richer cupcake base.