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diy halloween cupcakes

How to Make Homemade Cupcakes with Halloween Decoration

October is my favorite month of the year. I love when the leaves start to change colors, I love all things pumpkin, and most importantly, I LOVE LOVE LOVE Halloween. It's my family's favorite holiday. Since I can remember, we have been celebrating Halloween the right way. No half-ass costumes, or bite sized candy bars - we follow the go big or go home mentality. And yes, the dogs get in on the action. There are wigs, masks, face paint, and a big party with tons of delicious food. So this year I decided I would contribute to the party with these adorable monster and jack-o-lantern cupcakes. They were a lot of fun and easy to make. So even if you are not as obsessed with Halloween as I am, you can still give these cupcakes a try.

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Happy Baking!

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DIY Halloween Cupcakes

DIY Halloween Cupcakes | Sprinkles For Breakfast


Cupcakes (makes 24 cupcakes)

  • 2 cups sugar (402 g)
  • 1 3/4 cups flour (224 g)
  • 3/4 cup cocoa powder (89 g)
  • 2 tsp. baking soda (10 g)
  • 1 tsp. baking powder (4 g)
  • 1 tsp. kosher salt (6 g)
  • 2 eggs
  • 1 cup buttermilk (245 g)
  • 1 cup coffee (8 fluid oz.)
  • 1/2 cup vegetable oil (112 g)
  • 2 tsp. vanilla extract (9 g)


  • 1 cup or two sticks unsalted butter (226 g)
  • 3 1/2 cups confectioners sugar (438 g)
  • 1 tbs. whole milk (2g)
  • 1 tsp. vanilla extract (4g)
  • 1/8 tsp. kosher salt (1g)


for the cupcakes:

  1. Preheat the oven to 350°F, grease the cupcake tins and place the cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda and baking powder. Mix on low until dry ingredients are thoroughly combined.
  3. On low speed, add eggs, buttermilk, coffee, oil and vanilla.
  4. Once everything is combined, beat on medium speed for 1 minute.
  5. Pour batter into cupcake liners 2/3 full.
  6. Bake for about 20 minutes, or until wooden toothpick inserted in center comes out clean.
  7. Transfer pans to wire rack and let cool completely.

Yields: 24 cupcakes

for the frosting:

  1. In a bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
  2. On low speed add confectioners sugar, milk and vanilla.
  3. Once all the ingredients are combined, mix on high speed for 3 minutes.


  1. While your cupcakes are cooling, and your frosting is made, prep everything else you need.
    • Food coloring
    • Fondant
    • Rolling Pin
    • Ateco tips #5, #30, #133, #805
    • Exacto Knife
    • Pipping Bags
  2. Divide your frosting into separate bowls and add food coloring until you reach desired color.
  3. Roll out fondant and make the faces. I used a combo of an exacto knife and Ateco tips #5 and #805 - you can really get creative here!
  4. Once your faces are complete, frost your cupcakes. As you can see, I used a different frosting technique for each color.
  5. Once you are done frosting place on your faces!

*Makes 24 Cupcakes

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

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