Pumpkin Pie Cupcakes
2 tubs Pillsbury™ White Frosting
Brown food coloring
Orange food coloring
Yellow food coloring
Preheat oven to 350℉. Line muffin tins with 24 cupcake liners.
Prepare cupcakes according to box instructions. Let cool completely.
Take one tub of frosting and color it a dull orange using orange and brown food coloring. Spread onto each cupcake, making sure it is level.
Remove a third of the second tub of frosting and set aside. To the remaining two thirds, add yellow and brown food coloring to get a nice tan color. Place a petal tip into a piping bag and fill with fan frosting. Pipe a ruffle edge to resemble a crust.
Place a small star tip into a piping bag. Fill the bag with remaining, un-colored frosting. Pipe a swirl into the center of the cupcake to mimic whipped cream. Enjoy!
Serving Size (1 Cupcake), Calories 170 (Calories from Fat ), Total Fat 7g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 130mg, Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 20g, Includes 20g Added Sugars), Protein 1g, Potassium 9mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 26mg, Iron 0mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.