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Halloween Cupcakes three ways are fun and simple Halloween treats sure to satisfy Halloween lovers of all ages!

We’re exactly 1 week out from my birthday and 3 weeks out from Halloween. I am PUMPED. We recently moved and even amidst all that craziness I’ve been patiently but excitedly planning our Halloween festivities. Just because we’ve decided to host a murder mystery party for Halloween I can’t skip over the cute, traditional Halloween stuff. Enter these cupcakes. I took a modified batch of my favorite white cake recipe and created three different Halloween cupcakes for you to enjoy. Make just one or two or all three for a Halloween treat the kids {and grown ups} will go nuts over!

When I realized I had those spooky green and spider sprinkles leftover from last year’s boozy Halloween milkshake shooters I totally had to use them. These kind of remind me of a witch’s cauldron and if I’d thought to make the cupcakes chocolate (or black) instead of orange they’d perfectly fit the bill. I used a Wilton 1M for these, which is by far my favorite tip to use for cupcakes.

Every Halloween I have to buy at least one bag of candy corn or the holiday does not feel complete. Since I haven’t indulged myself in that bag yet I wanted to bring some of my favorite candy to life in a cupcake. I used the 2A Wilton tip again for these layering orange and white buttercream over a yellow cupcake.

These are probably the easiest of the three. I used a 2A tip from Wilton and plain white buttercream to frost these. The eyes and mouth of these shocked little ghosties are just chocolate chips. How simple is that?

Whether you decided to just make one or all three these Halloween cupcakes are stupid simple and so fun to serve at your Halloween bash this year! Now off I go in search of a flowing gypsy dress for my part in our murder mystery dinner this year. I hope you’re planning something spook-tacular!

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Halloween Cupcakes 3 Ways

Yield: 18 cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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Ingredients

For the Cake:

• 2 cups sugar
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• c ¾ vegetable oil
• 3 large eggs
• 2 tsp vanilla
• 1 cups ½ whole milk
• Yellow and Orange Gel Food Color

For the Frosting:

• 3 sticks butter, room temperature
• 6 cups powdered sugar, sifted
• 1 tsp vanilla
• Milk to thin
• Orange and Purple Gel Food Color
• Green Halloween Sprinkles

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment mix together sugar, flour, baking powder, and kosher salt until well combined.
2. In a separate bowl whisk together vegetable oil, eggs, vanilla, and milk until combined. With the mixer on low add in the wet ingredients and mixed until just combined.
3. Use a spatula to scrape the sides of the bowl and divide evenly among three bowls. Color one bowl yellow and one bowl orange.
4. Fill cupcake cases 3/4 full and bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.
5. Turn out onto a clean surface and allow to cool completely before frosting.
6. For the Frosting:
7. Cream butter at a medium speed until pale and fluffy.
8. Add in sifted powder sugar 1/2 cup at a time mixing well after each addition. Add in vanilla and milk to reach desired consistency.
9. Divide frosting into 3 bowls leaving slightly more white frosting than the other two. Color one bowl purple and one bowl orange.
10. Frost cooled cupcakes as directed for each design.