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Beehive Cupcakes

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  Betty Crocker® FUN da-Middles™ chocolate cupcake mix and frosting come together in these decorative beehive cupcakes - perfect dessert to impress your guests. Ingredients 1 box Betty Crocker™ FUN da-Middles™ chocolate cupcake mix with creamy vanilla filling Water, vegetable oil and eggs called for on cupcake mix box 1/2 teaspoon yellow gel food color 2 containers (12 oz each) Betty Crocker™ Whipped fluffy white frosting Candy honeybee decorations, if desired 1 tablespoon honey Steps 1  Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups. 2  Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure fi...
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Golden Birthday Cupcakes

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  Give your birthday treats the Midas touch with these easier-than-they-look cupcakes. Ingredients 1 box Betty Crocker™ Super Moist™ yellow cake mix Water, vegetable oil and eggs called for on cake mix box 2 containers Betty Crocker™ Hershey'sSpecial Dark™ frosting 1 tablespoon edible gold luster dust Steps 1  Heat oven to 350° F (325° F for dark or nonstick pans). Line 24 regular-size muffin cups with gold metallic paper baking cups. Make and bake cupcakes as directed on box. Cool cupcakes completely before frosting. 2  Transfer frosting to large decorating bag fitted with a star tip. Pipe frosting onto cooled cupcakes. Let cupcakes stand uncovered until frosting is set, about 2 hours. Gently touch-test frosting with fingertip-the outside should be dry to the touch. If frosting is still wet and smears, allow additional drying time. 3  When frosting is set, load small soft-bristle dry artist's brush with gold luster dust. Gently brush over frosting portion of a cupca...
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Oreo™ Dirt Poke Cupcakes

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  These easy-but-impressive cupcakes are soaked in fudge topping and finished off with Oreo™ cookie chocolate “dirt” mousse. Completely irresistible! Ingredients 1 box Betty Crocker™ Super Moist™ Cake Mix Chocolate Fudge Water, vegetable oil and eggs called for on cake mix box 1 jar (12 oz) chocolate fudge topping 1 box (4-serving size) chocolate instant pudding and pie filling mix 1 1/2 cups milk 1 container (8 oz) frozen whipped topping, thawed 1 package (14.3 oz) Oreo chocolate creme sandwich cookies, crushed Steps 1  Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 2  In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full. 3  Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake. 4  In small microwavable bowl, microwave chocolate fudge toppi...
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Better-For-You Chocolate Cupcakes

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  Serve these secret-ingredient cupcakes to guests, and we bet they won’t be able to taste the difference. Start with Betty’s devil’s food cake mix and swap out oil with spinach purée, it’s that simple. You might be thinking, spinach, in cupcakes? And we can understand your concerns, but the rich and chocolatey cake mix masks any unwanted spinach flavor. So you can soak up the benefits from the leafy, nutrient-dense veggie, without compromising the delicious taste of your dessert!   Ingredients 1 box (15.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix 1 pouch (4 oz) 100% spinach purée 1 1/4 cups water 3 eggs 1 container (16 oz) Betty Crocker™ Rich & Creamy vanilla or chocolate frosting Steps 1  Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 2  In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 3  Divid...
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Oreo-Shamrock Cupcakes

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  These adorable cupcakes deliver on minty flavor and the lucky charm of delicious shamrock shakes. Ingredients 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix Water, vegetable oil and eggs called for on cake mix box Mint green gel food color 2 1/2 cups Betty Crocker™ Whipped Fluffy White Frosting (from two 12-oz containers) 1 teaspoon peppermint extract 6 Oreo Thins chocolate mint crème sandwich cookies, cut into quarters (about 1 cup) Steps 1  Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 2  Make cake batter as directed on box, stirring food color into batter to desired shade of green. Bake cupcakes as directed. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. 3  In medium bowl, mix frosting and peppermint extract. Spoon about 1 cup frosting into decorating bag fitted with 1/8- to 1/4-inch tip. Insert tip into center of 1 cupcake, about halfway down. Gently squeeze decorating bag, p...
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Pumpkin Salted Caramel Cupcakes

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  A spiced pumpkin cupcake topped with salted caramel frosting, Rolos™, pecans and more caramel is the perfect autumn treat. Ingredients Cupcakes 1 box Betty Crocker™ Super Moist™ yellow cake mix 1 cup Libby’s™ 100% Pure Pumpkin (from 15 oz can) 1/2 cup water 1/3 cup vegetable oil 4 eggs 2 teaspoons pumpkin pie spice Frosting 2 containers Betty Crocker™ Rich & Creamy vanilla frosting 1/2 cup salted caramel sauce Topping 24 Hershey’s Rolos® chocolates, unwrapped, quartered 1/2 cup coarsely chopped pecans, toasted 1/4 cup salted caramel sauce Coarse sea salt, if desired Steps 1  Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2  In large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). 3  Bake 14 to 19 minutes or until toothpick inserted in...
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