Halloween Cupcake


by: Oh Sweet Day!



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serves: 12


dozen One chocolate cupcake or vanilla cupcake


2 sticks unsalted butter, room temperature

2 cups powdered sugar, sifted

2 teaspoons vanilla extract

2 tablespoons heavy cream

yellow food coloring paste

purple food coloring paste

blue food coloring paste

orange food coloring paste

green food coloring paste


20 mini marshmallows

black candy decorating pen

small portion of melted chocolate

Nutrition Facts
Halloween Cupcake

Servings Per Recipe: 12

Amount per Serving

Calories: 215

  • Total Fat: 2.1 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.7 mg
  • Sodium: 178.5 mg
  • Total Carbs: 49 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 19.7 g
  • Protein: 1.9 g

how is this calculated?

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1.  Prepare cupcakes and let them cool completely.

2.  To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla and heavy cream, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

3.  Use a black candy decorating pen to draw black dot on each of the marshmallow.

4.  For monster cupcakes, tint half cup of frosting with yellow, purple and blue respectively. Starting with one color, fill a piping bag with either a star tip, hair tip or round tip. Squeeze the bag, pull up and away when frosting strand is long enough, stop pressure and pull tip away. Continue until the frosting covers the top of the cupcake. Place marshmallow eyes on each cupcake.

5.  For mummy cupcakes, attached a piping bag with a ribbon decorating tip and fill it with half cup of white frosting. Pipe overlapping lines across the cupcake leaving a small opening for the mummy eyes. Cut marshmallow in half horizontally, put a dab of frosting on the back of the half with a black dot. Place two eyes on the opening area.

6.  For pumpkin cupcakes, tint 1/4 cup of frosting with orange. Smear frosting over the top of the cupcake. Place melted chocolate in a piping bag with a tiny round tip, and pipe face on the frosting. Tint a small amount of frosting with green, and transfer the green frosting to a piping bag with a small round tip. Pipe the green frosting on the pumpkin top as leaves.

7.  For Jack Skeleton cupcakes, smear white frosting over the top of the cupcake. Pipe face with melted chocolate.

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Amanda L


these look so cute