Description

These Easy Halloween Cupcakes with Buttercream Frosting are delightfully soft, festively decorated, and perfect for spooky celebrations with minimal effort.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1/2 cup milk (whole milk preferred)
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt
2 cups powdered sugar
1/2 cup unsalted butter, room temperature (for frosting)
2 tbsp milk (for frosting)
1 tsp vanilla extract (for frosting)
Food coloring (orange, purple, green)
Halloween sprinkles or candies

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with Halloween-themed cupcake liners.
Cream together the unsalted butter and granulated sugar in a large mixing bowl until pale and fluffy. Beat in eggs one at a time, then add vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet mixture in two parts, alternating with milk. Fold gently until just combined.
Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the buttercream, beat unsalted butter until creamy. Gradually add powdered sugar, then vanilla extract and a few spoonfuls of milk. Beat until smooth and fluffy. Divide and tint with food coloring as desired.
Pipe buttercream onto cooled cupcakes using a piping bag. Decorate with Halloween sprinkles, candy eyeballs, or mini chocolate bats.

Notes

Use gel food coloring for vibrant Halloween shades.
Mini cupcakes can be made by reducing baking time to 10-12 minutes.
Cupcakes can be made ahead and stored at room temperature for 2 days or refrigerated for longer freshness.
Freeze unfrosted cupcakes and buttercream separately for later use.
Let refrigerated cupcakes come to room temperature before serving for best texture.
Add a pinch of salt or lemon juice to the buttercream to reduce sweetness.
A boxed cake mix can be used for convenience—just make the frosting from scratch.
Substitute gluten-free flour for a gluten-free version.