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Overhead shot of halloween cupcakes decorated as pumpkins, spiders and monster eyes
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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.
Course Dessert
Cuisine American
Keyword Halloween, holiday cupcakes
Prep Time 15 minutes
Cook Time 15 minutes
Decorating Time 1 hour
Servings 24 servings
Calories 154kcal
Author Dorothy Kern
Cost $5

Ingredients

For the Spider Cupcakes:

  • ½ can chocolate frosting
  • Oreos
  • Candy Eyes

For the Witch Cupcakes:

  • Green Gel Food Coloring
  • Purple Gel Food Coloring
  • Oreos
  • Hershey’s Kisses

For the Pumpkin Cupcakes:

  • Orange Gel Food Coloring
  • Green Gel Food Coloring
  • ½ can chocolate frosting

For the Monster Cupcakes:

  • Purple Gel Food Coloring
  • Green Gel Food Coloring
  • Candy Eyes

For the Mickey Halloween Cupcakes:

  • Orange Gel Food Coloring
  • Yellow Gel Food Coloring
  • Chocolate Candy Melts or Mini Oreos

Instructions

  • Decide what designs you’re going to make and assemble the items you need.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • Store cupcakes in the refrigerator for up to 3 days.

Notes

  • My vanilla buttercream will work great but if you’re short on time or want easy, use the canned frosting.
  • You can make chocolate frosting to use for the pumpkins and spiders, or buy a can to save time.
  • For the purple and green, check out the baking aisle because some brands of canned frosting sell colors (sold with sprinkles you can set aside for another use). It’s easier than trying to color the frosting.
  • I recommend using Gel food coloring (Wilton or similar) because it won’t thin the icing to get the vibrant colors you want like regular food coloring will.
  • My vanilla cupcake or red velvet cupcakes would be good here too. Or pumpkin cupcakes!
 

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 141mg | Potassium: 41mg | Fiber: 1g | Sugar: 15g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg