Buttercream Halloween Cupcakes
Perfect for any Halloween party, these spooky cupcakes are incredibly easy to make, thanks to a simple box mix and some festive sprinkles hidden inside. Top it with homemade buttercream frosting and you have the perfect Halloween treat.
Equipment
- Muffin Tin
- Paper cupcake liners
Ingredients
- 13.25- ounce box yellow cake mix I used Betty Crocker Yellow Cake Mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- Halloween sprinkles
- 2 cups black buttercream frosting
Instructions
- Preheat oven to 350°F. Line a standard muffin tin with cupcake liners, then set aside.
- In a large mixing bowl, add the cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until well combined.
- Divide the cupcake batter evenly among the cupcake liners. Bake according to the box directions (typically 13-18 minutes at 350°F). Let cool completely on a wire rack.
- Once the cupcakes are cooled, use a sharp knife to cut a cone-shaped well from the center of each cupcake. Fill with about 1-2 teaspoons of Halloween sprinkles.
- Place the black buttercream in a piping bag fitted with a small open star tip or small round tip. Pipe a swirl of frosting on the top of each cupcake and decorate with more Halloween sprinkles for a final festive touch.
Notes
Storage and Freezing
Storing: Place your frosted cupcakes in an airtight container and store them in the fridge for up to 5 days for maximum freshness.
Freezing: Freeze unfrosted cupcakes in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag for up to 3 months. When ready to use, let thaw, frost, and enjoy! I don't recommend freezing frosted cupcakes.
*Follow the ingredients and instructions listed on the cake mix that you are using.
