Friendly Ghost Cupcakes
Recipe from Betty Crocker

Dress up baking mix with pumpkin for a kid-friendly Halloween dessert.


Friendly Ghost Cupcakes

by 2  people

read comments

add your rating
add a comment
Servings: 24 cupcakes
Prep Time: 35 mins
Total Time: 1 hr 25 mins
Related Categories: Cupcakes, Halloween, Halloween Cupcakes, Halloween Dessert, Halloween Party
 
savings in
change zip
 
Ingredients
  • 3  cups
    Original Bisquick® mix
    see savings
    On Sale
  • 1  cup
    granulated sugar
    see savings
    On Sale
  • 1  cup
    packed brown sugar
    see savings
    On Sale
  • 1/4  cup
    butter or margarine, softened
    see savings
    On Sale
  • 2  teaspoons
    pumpkin pie spice
    see savings
    On Sale
  • 1/4  cup
    milk
    see savings
    On Sale
  • 4 
    eggs
    see savings
    On Sale
  • 1  can
    pumpkin (not pumpkin pie mix) (15 ounces)
    see savings
    On Sale
  • 1  package
    cream cheese, softened (3 ounces)
    see savings
    On Sale
  • 1/2  cup
    butter or margarine, softened
    see savings
    On Sale
  • 2  teaspoons
    vanilla
    see savings
    On Sale
  • 4 1/2  cups
    powdered sugar
    see savings
    On Sale
  • 2  teaspoons
    miniature chocolate chips
    see savings
    On Sale
add ingredients to list

Directions
1.
Heat oven to 350 degrees F. Line 24 regular-size muffin cups with paper baking cups.
2.
In large bowl, beat Bisquick mix, granulated sugar, brown sugar, 1/4 cup butter, the pumpkin pie spice, milk, eggs and pumpkin with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Divide batter evenly among muffin cups.
3.
Bake 25 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.
4.
Meanwhile, in large bowl, beat cream cheese and 1/2 cup butter on low speed about 30 seconds or until well blended. Beat in vanilla and 2 cups of the powdered sugar on low speed about 30 seconds or just until mixed, then on high speed about 1 minute or until fluffy. Beat in remaining 2 1/2 cups powdered sugar, 1/4 cup at a time, on medium speed. If too soft to mound, add additional powdered sugar, a tablespoon at a time, until desired consistency.
5.
Spoon frosting into large resealable plastic food-storage bag; press out air and seal bag. Cut 1/2-inch tip from lower corner of bag. Squeeze bag to pipe about 2 tablespoons frosting into ghost-shaped mound on each cupcake. Press 2 chocolate chips, flat sides out, into frosting for eyes.

Tip:
High Altitude (3500-6500 ft): Add 1 tablespoon Gold Medal® all-purpose flour with the Bisquick mix. Makes 30 cupcakes.
Nutrition information
Calories 370 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 280mg; Total Carbohydrate 66g (Dietary Fiber 0g, Sugars 57g); Protein 3g. Daily Values: Vitamin A 60%; Vitamin C 0%; Calcium 6%; Iron 6%. Exchanges: 1/2 Starch; 4 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 2 Fat. Carbohydrate Choices: 4 1/2. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Easy Scarecrow Cake
Easy Scarecrow Cake

Autumn party? Serve Scarecrow Cake, and let the kids help decorate it.

 Articles
Cupcakes Abloom! -- 6 Springy Easter Cupcakes
... with Jell-O (clever, huh?) and the kid-friendly cupcakes adorned with colorful jellied slices (what kid... of Easter cupcakes for your celebration? We've gathered together some of our favorite cupcakes -- all... of them appropriate for the season. From citrusy sunshine cupcakes to elegant little cakes covered... read more...
Cupcakes Abloom! -- 6 Springy Easter Cupcakes
... with Jell-O (clever, huh?) and the kid-friendly cupcakes adorned with colorful jellied slices (what kid... of Easter cupcakes for your celebration? We've gathered together some of our favorite cupcakes -- all... of them appropriate for the season. From citrusy sunshine cupcakes to elegant little cakes covered... read more...
More Great Recipe Ideas from Betty Crocker