Description
These Easy Halloween Cupcakes with Buttercream Frosting are the perfect treat for your spooky celebrations. Moist and fluffy cupcakes topped with vibrant and creamy buttercream frosting, decorated with fun Halloween-themed sprinkles. A simple yet impressive dessert that will delight both kids and adults alike!
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
- Food coloring (orange, black, purple)
Decorations:
- Halloween-themed sprinkles
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- Make the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Make the Buttercream Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream. Beat on high speed until smooth and creamy. Divide the frosting into separate bowls and color with food coloring as desired.
- Decorate the Cupcakes: Frost the cooled cupcakes with the buttercream frosting using a piping bag or offset spatula. Decorate with Halloween-themed sprinkles.
Notes
- You can get creative with the decorations by using edible eyes, gummy worms, or other spooky candies.
- Store the frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
