Get ready for a spooky treat this Halloween with these fun and delicious Halloween Spider Cupcakes! Perfect for parties and family gatherings, these cupcakes are not only tasty but also visually captivating. Kids and adults alike will love the eerie look of these little spider delights.
Why Make This Recipe
These Halloween Spider Cupcakes are a fantastic way to celebrate the spooky season. They’re easy to make and a great activity for kids to join in. Plus, the combination of chocolate flavor with the fun decoration makes them a hit at any Halloween event. You can customize the number of “spiders” on each cupcake to fit your Halloween theme!
How to Make Halloween Spider Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup milk
- 1/2 cup confectioners’ sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon milk (for the glaze)
- 1/2 cup chocolate sprinkles
- 24 candy eyeballs
- Black string licorice (cut into 2-inch strips)
Directions
- Preheat the oven to 350° F. Line a 12-cup standard muffin tin with paper liners and set it aside.
- In a large bowl, mix together the flour, baking powder, and salt.
- In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time and mix until well combined. Then, beat in the vanilla just until mixed.
- With the mixer on low speed, add the dry ingredients and milk alternately in three parts, starting and ending with the dry ingredients. Mix just until combined.
- Scoop the batter evenly into the muffin tray and bake for 15-18 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and let them cool completely on a wire rack before frosting.
- To make the glaze, whisk together the confectioners’ sugar, cocoa powder, and milk until smooth. If it’s too thick, add more milk as needed.
- Use a small spatula to frost the cupcakes and dip them in chocolate sprinkles.
- Place two candy eyeballs on each cupcake.
- Poke four holes on opposite sides of each cupcake using a metal or wooden skewer, and insert licorice strips into each hole to create the spider legs.
How to Serve Halloween Spider Cupcakes
These cupcakes are best served at room temperature. Arrange them on a festive platter and watch your guests marvel at your spooky creation. They pair well with apple cider or any Halloween-themed drinks!
How to Store Halloween Spider Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you need to store them longer, consider refrigerating them, but make sure to bring them back to room temperature before serving for the best taste.
Tips to Make Halloween Spider Cupcakes
- Make sure your butter is at room temperature for easy mixing.
- Use a cookie scoop for evenly sized cupcakes.
- Feel free to customize the decoration with different colors or candy to fit your Halloween theme!
Variation
For a different twist, you can add a layer of chocolate frosting under the sprinkles for an extra rich flavor. You can also use gummy worms or other Halloween candies in place of licorice for spider legs.
FAQs
Q: Can I make the cupcake batter ahead of time?
A: Yes! You can prepare the batter a day ahead and store it in the refrigerator. Just make sure to bring it back to room temperature before baking.
Q: How can I make these cupcakes gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend, and be sure to check that all other ingredients are gluten-free.
Q: Can I freeze the cupcakes?
A: Yes, you can freeze the baked cupcakes without frosting. Once cooled, place them in an airtight container in the freezer for up to 3 months. Frost them after defrosting for the best taste.
Now you have everything you need to make Halloween Spider Cupcakes that will impress everyone this spooky season! Enjoy baking, decorating, and celebrating!
Halloween Spider Cupcakes
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, at room temperature should be at room temperature
- 0.75 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 0.5 cup milk
Decoration and Glaze
- 0.5 cup confectioners’ sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon milk (for the glaze)
- 0.5 cup chocolate sprinkles
- 24 pieces candy eyeballs
- Black string licorice (cut into 2-inch strips)
Instructions
Preparation
- Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners and set aside.
- In a large bowl, mix together the flour, baking powder, and salt.
- In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time and mix until well combined. Then, beat in the vanilla just until mixed.
- With the mixer on low speed, add the dry ingredients and milk alternately in three parts, starting and ending with the dry ingredients. Mix just until combined.
- Scoop the batter evenly into the muffin tray and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and let them cool completely on a wire rack before frosting.
Making the Glaze and Decoration
- To make the glaze, whisk together the confectioners’ sugar, cocoa powder, and milk until smooth. Add more milk if it’s too thick.
- Use a small spatula to frost the cupcakes and dip them in chocolate sprinkles.
- Place two candy eyeballs on each cupcake.
- Poke four holes on opposite sides of each cupcake using a metal or wooden skewer, and insert licorice strips into each hole to create the spider legs.
