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Halloween might be all about the candy, but these Halloween cupcakes are fun to whip up for your spooky festivities. We’ve got creepy spiders, silly-eyed monsters, spooky mummies and cute pumpkins. Pick any one of these adorable designs to add some fun to your Halloween.
Halloween is a perfect time to try out some baking! Maybe you are throwing a Halloween dinner party with your friends or maybe your kid has a Halloween school function. These Halloween cupcakes would be a perfect addition and not to mention delicious to eat.
I’ve created four different designs that are really simple to pipe. It’s all about having the right tools to create these Halloween cupcakes and you only need a few tips to make them. I’ll share how you can create each design and what you need to make them. I used a combination of vanilla cupcakes and chocolate cupcakes, but you can choose whatever flavor you like best.
Easy Pumpkin Cupcakes
These super easy swirled pumpkin cupcakes are so easy to make. And you only need two icing tips to make them. If there is any tip that you should have in your toolkit, it is a Wilton 1M tip. Here’s what you’ll need to make the pumpkin cupcakes:
- Cupcake base
- Orange frosting (I used Americolor Orange)
- Green frosting (I used Americolor Leaf Green)
- Wilton 1M tip
- Leaf tip
Steps to make these pumpkin cupcakes:
- Start with your 1M piping bag filled with orange frosting. Hold the bag straight up and begin in the center of the cupcake. Squeeze the piping bag with continuous pressure and lift the piping bag a little and moving it in a circular motion to create the swirl. Pipe a “C” motion until the connects at the top.
- Then with your leaf tip piping bag filled with a little of green frosting pipe a small leaf at the top. Do this by squeezing the piping bag and wiggling it back and forth about 3-4 times, stop squeezing the bag and then quickly pulling the piping bag away.
Googly-Eyed Monster Cupcakes
These are my favorite Halloween cupcakes. They are a bit creepy, but definitely goofy with the addition of the candy-eyes. Here’s what you need to make these:
- Cupcake base
- Black frosting
- White frosting
- Purple frosting
- Angled spatula or butter-knife
- Wilton tip #102
- Wilton grass tip
- Candy eyes
Steps to make these googly-eyed monster cupcakes:
- First, with a angled spatula or butter-knife, add a small rectangle box of black frosting to the center of the cupcake. This will be the background for the mouth.
- Next you’ll add the teeth. I used the Wilton tip #102 with white icing to create the teeth. Pipe a small amount onto the black frosting and then quickly pull away to create the tapered look of the teeth. Pipe about 8 teeth on the top and repeat the look on the bottom row.
- Time to add the crazy purple monster hair. Using a Wilton grass tip (#233 or #234), pipe purple frosting onto the cupcake and then quickly pull your piping bag away to create the hair. Continue to pipe purple frosting around the mouth of the monster, covering it completely.
- Lastly, add candy eyes. You can use standard size googly-eyes or the larger candy eyes.
Mummy Cupcakes
These mummy cupcakes are really fun to make. You can add a little edible fake blood if you want. Here’s what you will need to make these mummy cupcakes:
- Cupcake base
- Black frosting
- White frosting
- Edible fake blood (optional)
- Angled spatula or butter-knife
- Wilton tip #102
- Candy eyes
Steps to make these mummy cupcakes:
- First, with an angled spatula add a thin layer of black frosting to the top-center of the cupcake.
- With your #102 piping bag filled with white frosting, start adding diagonal lines across the cupcake. Try to alternate starting points on the cupcake for the best effect. Keep piping until the remaining cupcake is covered.
- Add candy eyes.
- Add fake blood if you wish. In a small bowl, mix together a very small amount of corn syrup. Add a little of cornstarch until a thicker consistency. Then add a drop of red food coloring. Mix together until your desired consistency, then use a tooth pick to add it to the cupcake. If you need a recipe for the fake blood, check out this post.
Spider Cupcakes
These spider cupcakes are surprisingly easy to decorate. You can use any color for the base underneath the spider. Then you add the spider. The eyes are optional, but I thought they looked pretty creepy. Here’s what you need to make the spider cupcakes:
- Cupcake base
- Orange frosting
- Black frosting
- White frosting
- Angled spatula or butter-knife
- Wilton tip #12
- Wilton tip #3 (or any small round tip)
Steps to make these spider cupcakes:
- First, with an angled spatula or butter-knife, add a small layer of frosting (color choice is up to you) to the base of the cupcake. Smooth it out to create a flat surface.
- Next, time to pipe the spider. You can practice piping on a piece of parchment paper first before piping onto the cupcake. With your Wilton #12 piping bag filled with black frosting, add a large circle to the back of the cupcake. Holding the piping back straight up, squeeze the bag without moving and then stop when you have enough to create the back of the spider. Next, add another smaller circle of black frosting to create the head of the spider.
- Don’t worry if you have any sharp points on your spider. To get rid of those, simply dip your finger into a bit of water and gently pat the point down.
- Next, with your Wilton #3 piping bag filled with black frosting, you’ll want to create the legs. Starting at the back large circle, create two short curved lines on each side of the body. Then create two short curved lines on the front of the spiders body. Notice that the back legs go backwards and the front legs go towards the front.
- Next using your white frosting, create 3 small dots on the spider’s head to make the eyes. If they are pointed, dip your finger into a bit of water and pat down the sharp points.
There you have it! Four easy designs for spooky Halloween cupcakes. Hopefully the steps above gave you the tips to make these Halloween cupcakes. But most importantly, I hope you have fun creating these Halloween cupcakes. If you have any questions, please drop them down in the comments below and I would be happy to help.
Halloween Cupcakes
Ingredients
Chocolate Cupcakes
- 3/4 cup sugar (175 g)
- 2 large eggs
- 1/3 cup oil
- 1 teaspoon vanilla
- 1 cup flour (150 g)
- 1.5 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder (50 g)
- 1/2 teaspoon espresso powder
- 1 cup buttermik (room temperature)
For the Frosting:
- 4 cups sifted powdered sugar (450 g)
- 6 tablespoon butter (85 g) room temperature
- 1/4 cup shortening (50 g)
- 1/4 cup milk
- 1 teaspoon vanilla
Instructions
Make the Cupcakes
- Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- In a mixing bowl or stand mixer, add the wet ingredients (sugar, eggs, oil and vanilla) and mix together at a medium speed for 1 minute.
- In another mixing bowl stir together the dry ingredients (flour, baking powder, baking soda, salt, cocoa and espresso).
- Add dry ingredients to the wet and mix together on low speed until all the ingredients are incorporated.
- Slowly add the buttermilk. Once ingredients are incorporated, turn off the mixer.
- Pour batter into the cupcake liners. Fill the liners 2/3 full. Bake for 18-22 minutes. Immediately remove cupcakes to cool on cooling rack.
Make the Frosting
- Sift the powdered sugar into a large bowl and set aside.
- In a stand mixer with the paddle attachment, beat butter and shortening on medium speed until smooth and creamy (2-3 minutes).
- Add half of the powdered sugar and beat of low speed for 30 seconds.
- Add a bit of the milk and mix on low. Add the remaining powdered sugar and milk. And lastly, add the vanilla.
- Mix on low for 30 seconds and gradually increase the speed to high and beat for 2 minutes.
- Add food color to frosting. Color depends on the cupcake design (see below).
For the Pumpkin Cupcakes:
- Insert a 1M piping tip into your bag and fill with orange frosting. Hold the bag straight up and begin in the center of the cupcake. Squeeze the piping bag with continuous pressure and lift the piping bag a little and moving it in a circular motion to create the swirl. Pipe a "C" motion until the connects at the top.
- Insert a leaf tip into your piping bag and fill with a bit of green frosting. Add the leaf to the top of the pumpkin by squeezing the piping bag and wiggling it back and forth about 3-4 times. Then stop squeezing and pull the bag away quickly.
For the Monster Cupcakes:
- First, with an angled spatula, add a small amount of black frosting to the center of the cupcake.
- Next, add the teeth. With the Wilton tip #102, pipe a small amount of white frosting onto the black frosting. Pipe about 8 teeth on the top and repeat on the bottom row.
- Using a Wilton grass tip (#233 or #234), pipe purple frosting onto the cupcake to create the hair. Cover the cupcake completely and then add candy eyes.
For the Mummy Cupcakes:
- With an angled spatula, add a thin layer of black frosting to the top-center of the cupcake.
- With your #102 piping tip and bag filled with white frosting, add diagonal lines across the cupcake. Continue until the cupcake is covered. Try to start at different points on the cupcake.
- Add candy eyes.
- Add fake blood. In a small bowl, mix together a very small amount of corn syrup. Add a little of cornstarch until a thicker consistency. Then add a drop of red food coloring. Mix together and then use a tooth pick to add it to the cupcake.
For the Spider Cupcakes:
- With an angled spatula, add a small layer of frosting to the base of the cupcake. Smooth it out to create a flat surface.
- With your #12 piping tip and bag filled with black frosting, add a large circle to the back of the cupcake. Then add a smaller circle for the head of the spider.
- With your #3 piping tip (small round piping tip) and black frosting, add black legs to the spider.
- Using some white frosting, add 3 small dots on the spider's head to make the eyes.
Notes
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