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Easy Halloween Cupcakes

Easy Halloween Cupcakes

Moist chocolate cupcakes topped with fun Halloween faces—no piping skills needed.
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Prep Time 1 hour
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 452 kcal

Equipment

  • Mixing bowls
  • Muffin tin
  • - Cupcake liners
  • - Hand mixer
  • - Offset spatula or piping bag

Ingredients
  

  • **Cupcakes:**
  • - 1⅓ cups all-purpose flour
  • - 1 cup granulated sugar
  • - ½ cup Dutch-process cocoa powder
  • - ½ tsp baking soda
  • - ½ tsp salt
  • - 1 cup buttermilk
  • - ⅓ cup vegetable oil
  • - 1 egg
  • - 2 tsp vanilla extract
  • **Frosting:**
  • - 2¾ cups powdered sugar
  • - ½ cup butter
  • - 2–3 Tbsp heavy cream
  • - ⅛ tsp salt
  • - 1 tsp vanilla or orange flavoring
  • - Orange food coloring
  • **Decorations:**
  • - Oreos
  • - Green M&Ms
  • - Pretzel sticks
  • - Edible marker
  • - Orange sprinkles

Instructions
 

  • Preheat oven to 350°F. Line a muffin tin.
  • Mix dry cupcake ingredients.
  • Add wet ingredients and whisk until smooth.
  • Divide batter and bake 19–23 minutes. Cool completely.
  • Beat frosting ingredients and tint orange.
  • Decorate cupcakes as bats, cats, or pumpkins

Notes

- Oreo decorations are best added day-of
- Swap vanilla frosting for orange zest/extract for extra flavor
- Cupcakes freeze well before decorating
Keyword Easy Halloween Cupcakes