Halloween Ghosts On Carrot Cupcakes Recipe

Name: Halloween Ghosts On Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Spice Cake Mix (make Sure To Get The Kind Without Pudding), 15-18 Ounce Box; 1 package Jello Brand Vanilla Pudding Mix (4 Serving Size Box); 4 whole Eggs (large); 1/3 cups Vegetable Oil; 1 cup Water; 1 cup Carrots, Shredded; 8 ounces, weight Canned Crushed Pineapple, Well Drained; 1 cup Walnuts, Chopped; 8 ounces, weight Cream Cheese, Room Temperature; 8 ounces, weight Unsalted Butter, Room Temperature; 4 cups Powdered Sugar; 1 teaspoon Vanilla; 75 whole Chocolate Covered Pomegranates For Eyes

Servings: persons

1 package Spice Cake Mix (make Sure To Get The Kind Without Pudding), 15-18 Ounce Box
1 package Jello Brand Vanilla Pudding Mix (4 Serving Size Box)
4 whole Eggs (large)
1/3 cups Vegetable Oil
1 cup Water
1 cup Carrots, Shredded
8 ounces, weight Canned Crushed Pineapple, Well Drained
1 cup Walnuts, Chopped
8 ounces, weight Cream Cheese, Room Temperature
8 ounces, weight Unsalted Butter, Room Temperature
4 cups Powdered Sugar
1 teaspoon Vanilla
75 whole Chocolate Covered Pomegranates For Eyes

1
["Preheat oven to the temperature recommended on your cake mix. Put paper liners into two 12-count muffin tins and set tins aside.", "In the large bowl of your stand mixer mix together the cake mix, pudding mix, eggs, oil and water (use the amount of eggs, oil and water that your cake mix instructs). Beat on medium speed for 2 minutes. Fold in shredded carrots, pineapple and nuts.", "Spoon batter into cupcake papers. Bake for 12 to 15 minutes or until done. Then remove pans from the oven and allow cupcakes to cool.", "In a large bowl using a mixer, beat together cream cheese and butter. Sift powdered sugar into another bowl then slowly add it into the cream cheese and butter. Beat until fluffy. Mix in vanilla.", "Spoon frosting into a pastry bag or zip bag (cut off one corner). Pipe a mound of frosting in the center of each cooled cupcake. Then pipe a spiral circle around the base of the frosting mound and push it out to the edge of the cupcake (see photo). Make the circles smaller as you go up. Pull the pastry bag away leaving a little ""tail"" at the very top.", "Place pomegranate seeds or chocolate chips in the position of eyes and mouth.", "Refrigerate until serving to keep the frosting from wilting.", "Recipe inspired by Chef Sal Garcia."]

12014

kcal

Calories

695

Fat

1273

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package Spice Cake Mix (make Sure To Get The Kind Without Pudding), 15-18 Ounce Box, 1 package Jello Brand Vanilla Pudding Mix (4 Serving Size Box), 4 whole Eggs (large), 1/3 cups Vegetable Oil, and more.

Yes, Halloween Ghosts On Carrot Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Halloween Ghosts On Carrot Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions