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Halloween Cupcakes Recipe
If you’ve been looking for Halloween Cupcake ideas, here they are! This is a one-stop shop for these cute, fun or spooky cupcakes for the holiday.
👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Decide what designs you’re going to make and assemble the items you need.
2
Spider Cupcakes: Frost each cupcake with white frosting. Place chocolate frosting in a piping bag with a Wilton #5 tip. Pipe 4 legs on each side of the cupcake. Press an Oreo in the center. Pipe two dots of frosting in the center of the Oreo and add two small candy eyes.
Candy Eyes
3
Witch Cupcakes: Dye one can (about 2 cups) of frosting green. Use a Wilton 1M tip to pipe a flat swirl on the cupcake. Top with an Oreo. Add a bit more frosting and then top with an unwrapped Hershey’s Kiss. (If desired, use a different color frosting for that part, I used purple).
4
Pumpkin Cupcakes: Frost one can (about 2 cups) of frosting orange. Place frosting in a piping bag fitted with a Wilton #47 tip. Pipe stripes onto the cupcake with the flat edge of the tip pointing up. Add chocolate frosting to a bag fitted with a #5 tip and pipe the face. Use green frosting with tip #106 for the stem.
5
For the Monster Cupcakes: Color a can (2 cups) frosting purple and another can green (or any colors you want). Frost cupcakes using a 1M tip and place candy eyes randomly over the frosting.
Candy Eyes
6
For the Mickey Halloween Cupcakes: Color 1/3 of the frosting yellow, 1/3 orange and leave the rest white. Use three piping bags with 1M tips. Frost a flat yellow swirl on each cupcake. Chill ⏱️ 10 minutes. Repeat with orange, then chill, then repeat with white. Press two candy melts or mini Oreos on the frosting to resemble Mickey ears.
OreosChocolate Candy Melts or Mini Oreos
7
Store cupcakes in the refrigerator for up to 3 days.
Nutrition Facts
calories
154 kcal
fat Content
5 g
serving Size
1 g
fiber Content
1 g
sugar Content
15 g
sodium Content
141 mg
protein Content
2 g
cholesterol Content
1 mg
carbohydrate Content
25 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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