Spooky Halloween Cupcakes

It’s HALLOWEEN TIME! Which means candy, sweets and scary things to eat! Well, not toooooo scary. I want the kids to enjoy it after all!

Today’s little activity involved cupcake making and decorating. Can you guess which ones my girls made? Hint – the ones with lots of sprinkles and candy. 🙂

These are a fun vanilla cupcake dyed orange with a yellow/orange/white frosting swirled on top to resemble candy corn. They’re each decorated differently with candyy pumpkins and vines, candy corn monsters, jack-o-lanterns and more! You can honestly decorate them however you like. We like the simple, kid-like rustic approach over here. 🙂

I love Halloween and have lots of Halloween recipes here. So take a look and let me know which one is your favorite in the comments below! Happy almost Halloween!

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Spooky Halloween Cupcakes

  • Servings: 24 cupcakes
  • Difficulty: easy
  • Print

Ingredients

For The Cupcakes

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 Âľ cups cake flour
  • 2 Âľ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup whole milk, room temperature
  • Orange (or red + yellow) food coloring

For The Frosting

  • 1 ½ cups unsalted butter, softened
  • 5 ½ cups confectioners’ sugar
  • 1 tablespoon vanilla extract
  • ÂĽ teaspoon salt
  • 6 tablespoons heavy cream, room temperature
  • Orange (or red + yellow) and yellow food coloring
  • Candy to decorate

Directions

  1. Preheat the oven to 350 degrees. Lightly grease a cupcake/muffin tin and set aside.
  2. In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
  3. Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture followed by the milk. Beat on medium-low speed just until combined.
  4. If you want to color your cupcakes, mix orange (or a mix of red and yellow) food coloring (about 5-10 drops) into the batter and mix until combined. img_9461_jpg
  5. Divide the batter evenly into the cupcake/muffin tins. Bake for 18-22 minutes or until a toothpick inserted into the center comes out with few moist crumbs attached. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
  6. To make the frosting: using a mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
    1. Add half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
    2. Add the remaining confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
    3. Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes.
    4. Check the consistency of the frosting and add more cream, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape.
    5. In 3 separate small bowls, divide the frosting. One will not have food coloring (the white), one will be yellow and one will be orange. Add a couple of yellow and red/yellow (to make orange) drops to the bowls and mix until combined and you reach your desired color intensity.
  7. To assemble, pipe each frosting color into one bag by the spoonful (when you pipe it out, it’ll swirl). Pipe frosting onto each cupcake, and decorate as desired. Enjoy immediately!img_9560_jpg

 Original recipe can be found here

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