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Jack O' Lantern Reveal Cupcakes

  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
  • Pinterest
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No hocus pocus, abracadabra or wingardium leviosa necessary for these magic pumpkin reveal cupcakes. Just some cake mix and IMAGINATION. Recipe inspiration from Not Your Momma's Cookie MORE + LESS -

Stephanie Wise
January 7, 2015


box Betty Crocker SuperMoist™ white cake mix
1 1/4
cups water
cup vegetable oil
egg whites
Brown and orange (or red and yellow combined) food coloring
container Betty Crocker™ Rich & Creamy creamy white frosting
Green food coloring
Candy corn, for decoration (optional)


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  • 1
    Lightly grease the bottom only of an 11-by-7-inch baking pan and set aside. Preheat oven to 350°F for glass or shiny metal pan, 325°F for dark or nonstick.
  • 2
    In a large bowl or bowl of a stand mixer, combine cake mix, water, oil and egg whites and beat 30 seconds on low speed. Increase to medium speed and beat 2 minutes, scraping sides of bowl occasionally.
  • 3
    Pour out about 1/4 to 1/3 of the batter into two small bowls, about 2/3 more batter in one bowl than the other. Set large bowl of batter aside.
  • 4
    Place a few drops brown food coloring in bowl with smaller amount of batter and stir to combine. Place a few drops of orange (or red and yellow combined) food coloring in other small bowl and stir to combine.
  • 5
    Using pastry bags fitted with a large round tip, pipe a thin rectangle of orange batter lengthwise in the center of prepared baking pan. Pipe brown frosting on either side of orange batter.*
  • 6
    Place pan in oven and bake 10-15 minutes or until batter is fully baked. Remove from oven and cool completely on a cooling rack.
  • 7
    Using a mini pumpkin-shaped cookie cutter, cut out 12-15 pumpkin shapes from cake, making sure stem of pumpkin is brown and the body is orange. Set aside on a plate and discard leftover cake.*
  • 8
    Line a muffin tin with paper baking cups. Spoon a couple teaspoons white batter into the bottom of each cup. Place a pumpkin upright in the center of each cup. Spoon a couple more teaspoons carefully over pumpkins (keep them upright) until cups are about 2/3 to 3/4 full (you may not use all the batter).*
  • 9
    Bake cupcakes 18-23 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from oven and cool 10 minutes in muffin tin. Remove cupcakes from tin and cool completely on a cooling rack.
  • 10
    Scoop frosting into medium bowl. Place a few drops green food coloring in bowl and stir to combine.
  • 11
    Pipe frosting on top of cooled cupcakes. Decorate with a couple candy corn pieces, if desired.
  • 12
    *See article for more details and photos.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Hocus pocus!


Wingardium leviosa!

These are pretty great names for spells (and one of them is the title of the BEST HALLOWEEN MOVIE EVER. I love you and your witchy self, Bette Midler). But they’re completely unnecessary to make these magical Jack O’ Lantern Reveal Cupcakes inspired by Not Your Momma’s Cookie.

All you need is a box o’ Betty Crocker cake mix, some food coloring, a mini pumpkin cookie cutter, some creamy white frosting and – shazam! Cute cupcakes for your Halloween festivities faster than you can say bibbity-bobbity-boo.

Here’s how to git er done:

Whip up a batch of Betty Crocker SuperMoist white cake mix, then pour out about a quarter of the batter into two smaller bowls, with a little more batter in one bowl than the other. Dye the smaller amount of batter brown and the larger amount orange. Set aside the big bowl of white batter for later.

Using pastry bags and a round piping tip, pipe a thin rectangle of orange batter lengthwise into the center of a small rectangular baking pan for the pumpkin body, then pipe two rectangles of brown batter on either side for the stems. I used an 11-by-7-inch baking pan, but you could also use an 8-by-8-inch square pan or a 9-by-9-inch pan – just be sure to pipe the batters differently (squares instead of rectangles) so you will have enough to make 12 to 15 mini pumpkins.

Bake the batter up and then let it cool completely before cutting into mini pumpkin shapes.

Now take that leftover white batter and spoon a couple teaspoons into the bottom of paper baking cups, and insert a pumpkin right side up in the center of each cup.

Spoon a couple more teaspoons of batter atop the pumpkins (make sure they don’t fall over!) and bake until the cupcakes are set.

Once the cupcakes are done and completely cooled, whip up some green-colored frosting and pipe it over the cupcakes (Note: Try to remember which way the pumpkin is facing before you frost the cupcakes, so you know where to cut into it)…

Then decorate with candy corn pieces for extra cuteness.

Now cut into a cupcake and presto chango! A mini jack o’ lantern revealed inside.

Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

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