Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1/2
teaspoon ground cinnamon
3/4
cup apple juice
1/3
cup unsweetened applesauce
3
eggs
1/2
teaspoon red paste food color
1
container Betty Crocker™ Rich & Creamy vanilla frosting
12
thin pretzel sticks, broken into pieces
16
spearmint leaf gumdrops
12
gummy worm candies, cut in half, if desired
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 18 to 23 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes; carefully remove from pans to cooling rack. Cool completely, about 30 minutes.
Stir paste food color into frosting in container. Spread frosting over cupcakes.
To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake. Store loosely covered.
