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Friendly Ghost Cupcakes

Image of Friendly Ghost Cupcakes


3 cups Original Bisquick mix
1 cup granulated sugar
1 cup packed brown sugar
cup butter or margarine, softened
2 teaspoons pumpkin pie spice
cup milk
4 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)

Frosting and Decorations

1 package (3 oz) cream cheese, softened
cup butter or margarine, softened
2 teaspoons vanilla
4 cups powdered sugar
2 teaspoons miniature chocolate chips


Makes: 24


1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups.

2. In large bowl, beat Bisquick mix, granulated sugar, brown sugar, ¼ 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 ½ 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 2½ cups powdered sugar, ¼ 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 ½-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.

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