Sprinkles For Breakfast Cupcake Recipes 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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You can really create any kind of spooky Halloween character – a ghost, a witch, a black cat. Let your imagination run wild!

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Happy Baking!

Oh, and just in case you were wondering how good I am at Halloween…

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DIY HALLOWEEN CUPCAKES

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Ingredients
  

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)

FROSTING

  • 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)

Instructions
 

For the Cupcakes:

  • Preheat the oven to 350°F, grease the cupcake tins and place the cupcake liners.
  • 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.
  • On low speed, add eggs, buttermilk, coffee, oil and vanilla.
  • Once everything is combined, beat on medium speed for 1 minute.
  • Pour batter into cupcake liners 2/3 full.
  • Bake for about 20 minutes, or until wooden toothpick inserted in center comes out clean.
  • Transfer pans to wire rack and let cool completely.

For the Frosting:

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

Decorating:

  • 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
  • Divide your frosting into separate bowls and add food coloring until you reach desired color.
  • 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!
  • Once your faces are complete, frost your cupcakes. As you can see, I used a different frosting technique for each color.
  • Once you are done frosting place on your faces!

Notes

*Makes 24 Cupcakes
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

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

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