Creepy Crawly Halloween Cupcakes

halloweencupcakes

These fun and festive cupcakes are SUPER easy to make! They can be made with any flavor cake mix, and any white frosting (even pre-made from the store).

Ingredients:

  • 1 Box Cake Mix
  • 1 container white frosting
  • 1 bag M&Ms
  • 1 tube of brown or black decorating icing

1. Make 24 cupcakes using a box of cake mix (any flavor you wish).

2. After cupcakes cool, frost.

3. Use M&Ms and icing to create spiders, centipedes and other fun creatures for creepy crawly cupcakes!

Easter Bunny Cupcakes

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Prep Time: 15 Min
Cook Time: 20 Min

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup margarine, softened
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups milk
  • 24 small chocolate eggs, unwrapped

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the margarine, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
  3. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
  4. Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

Halloween Spider Web Cupcakes

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Preparation Time:  30 minutes
Cooking Time:  45 minutes

Servings: 24

Ingredients
1 box(es) Super Moist German Chocolate cake mix

1/3 cup(s) grade-A dark maple syrup
1/2 cup(s) pumpkin pie filling
1 tub(s) Dark-Chocolate Fudge frosting (Betty Crocker, Duncan Hines etc.)
2 cup(s) white-chocolate chips

Directions

1. To Make the Cupcakes: Place paper liners in a muffin pan, then fill each liner two-thirds full with prepared cake mix. Bake at 350°F for 15 to 20 minutes, then set aside until cool. Repeat process until you’ve baked 24 cupcakes.
2. Transfer frosting into a bowl, microwave for 10 seconds, and stir; repeat until thin enough to pour. Dip cupcake upside down into frosting, submerging the top but not touching liner to frosting. Let excess drip off before turning upright. Continue until all cupcakes are glazed.
3. To Make the Cake Topper: Microwave white-chocolate chips in a bowl for 30 seconds and stir. Continue to microwave in 20-second intervals until almost melted. Stir again until chocolate is completely melted. Pour inside a freezer bag with one tip snipped off to create a piping sleeve.
4. Line a cookie sheet with parchment paper. Slide spiderweb template underneath paper. To make each web, use piping sleeve to trace white chocolate along design, making sure to connect all lines. Repeat process until you’ve created 24 toppers. Chill them in refrigerator for 10 minutes. Then, using a spatula, remove webs carefully from parchment and position one on each cupcake.

Gingerbread Cupcakes with Cream Cheese Frosting

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Preparation Time:  25 minutes
Cooking Time:  20 minutes

Servings: 12

Ingredients

  • 5 tablespoons unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup unsulfured molasses
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon Dutch process cocoa powder
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup hot milk
  • 2 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 2/3 cup sifted confectioners’ sugar
  • 1/4 teaspoon lemon extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
  2. Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
  3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
  5. To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners’ sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

Rainbow Sprinkle Cupcakes

rainbow-cupcakes

Preparation Time:  10 minutes
Cooking Time:  35 minutes

Servings: 24

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 1/4 cups water
  • 1/4 cup vegetable oil
  • 3 egg whites
  • 1/2 cup multicolored sprinkles (jimmies)
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 cups mini candy-coated chocolate pieces

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine cake mix, water, oil and egg whites and beat for 2 minutes until blended. Fold in sprinkles. Pour batter into cupcake pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool in pans for 30 minutes.
  3. Frost cake layers with whipped topping and assemble on platter. Cover top of the cupcakes with as many chocolate candies as possible.