If you’re planning a Halloween or Fall-themed party, you’ll want a sweet treat that fits in with the theme. These festive Halloween Cupcakes fit the bill! Plus, they are very simple to make. You’ll use a simple yellow cake recipe with some pumpkin and spices added. Using store-bought cream cheese frosting makes decorating a breeze. These halloween cupcakes can be decorated however you choose; I’ve included three options below. Use whichever tickles your fancy and fits well with the supplies you have on hand.
Halloween Pumpkin Cupcake Decorating Tips:
- Option A: Add orange food coloring to the cream cheese frosting. Put one flat layer of frosting onto each cupcake. Using a black gel food coloring tube, draw concentric circles around the top of the cupcake. Use a toothpick to draw lines through the circles, making it look like a spider web.
- Option B: Frost the cupcakes using high dollops of the cream cheese frosting. Use halloween-themed black and orange sprinklesover the top.
- Option C: Add orange or black food coloring to the cream cheese frosting. Sprinkle with halloween-themed sprinkles.
Optional Halloween Cupcake Decorating Supplies
Easy Halloween Pumpkin Cupcakes
Check out these Easy Halloween Pumpkin Cupcakes.
Ingredients
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups pumpkin puree or cooked mashed pumpkin
- Icing
- I used a store bought can of Cream Cheese Frosting because I think it tastes great with the pumpkin in the cupcakes.
- Orange food coloring combine 3 drops red to 5 drops yellow
- Black food coloring gel
- Halloween Sprinkles (or chocol
Instructions
Preheat the oven to 350º. Prepare a cupcake tin by either lining it with papers or greasing and then dusting with flour.
In a large bowl, mix together the sugar, oil, eggs, and pumpkin puree.
In a separate bowl, mix the dry ingredients. Add the dry ingredients into the large bowl with the sugar, oil, eggs, and pumpkin until thoroughly mixed.
Bake at 350º for 12-15 minutes, checking frequently. Remove from oven and let cool on a wire rack.
When cool, frost with store-bought cream cheese frosting (found in the baking aisle). I like the Betty Crocker Whipped Cream Cheese Frosting. Store, refrigerated, up to 4 days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 481Total Fat: 23gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 63mgSodium: 399mgCarbohydrates: 67gFiber: 3gSugar: 45gProtein: 6g
Miz Helen says
Thanks so much for sharing your special post with us at Full Plate Thursday. Have a great week and come back to see us real soon!
Miz Helen
Chas says
These sound wonderful – we’ll have to add them to our “to-do” list.
Alexis @ We Like to Learn as We Go says
These are so fun! I love the spider webs! And I love anything pumpkin. I’m featuring this tonight at my link party and pinning!
Victoria says
Hi Kelli, these look so yummy and I especially love that I can make them for my daughter who has several food allergies. Thank you for linking up to Thoughtful Spot Weekly Blog Hop last week! You were chosen as one of my favorites to be featured 🙂
Miz Helen says
Hi Kelli,
Your cupcakes look awesome, perfect for fall fun! Thank you so much for sharing with Full Plate Thursday, and have a great weekend.
Miz Helen
Jill says
This is such a yummy looking recipe, especially at Halloween! Thank you for sharing and for linking up this week to the Thoughtful Spot Weekly Blog Hop 🙂
a quiet life says
they look wonderful, love the web~
Theresa says
Very very cute! I bet these would be a favourite among children.
Andrew says
Ohh! loved those cup cakes. They are awesome 🙂
Thanks for sharing 😀
Chrissy says
These are so cute, Kelli! Perfect for Halloween!