Introduction

Celebrate Halloween with these easy decorated cupcakes that are as fun to make as they are to eat! Whether you want creepy spiders, goofy monsters, or classic jack-o’-lanterns, this recipe shows you how to create festive treats that will delight kids and adults alike.

Ingredients

12 pumpkin cupcakes or your favorite cupcake recipe
1 and 1/2 cups (340g) unsalted butter, softened to room temperature
6 cups (720g) confectioners’ sugar (see note)
6 Tablespoons (60ml) heavy cream, half-and-half, or whole milk, at room temperature
2 teaspoons pure vanilla extract
Salt, to taste
Gel food coloring: Leaf Green, Fuchsia + Violet, Super Black
2 piping bags
2 couplers
Piping tip: small open star tip such as Wilton #21
Small candy eyeballs
Large candy eyeballs
Optional: sprinkles
Gel food coloring: Orange, Leaf Green, Super Black
3 piping bags
Piping tips: Wilton #125, Wilton #21, small round tip such as Wilton #4
Gel food coloring: Super Black
1 piping bag
Piping tip: small round tip such as Wilton #4
Oreo Mini cookies
Mini candy eyeballs

Instructions

Step 1: Make the vanilla buttercream. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
Step 2: Add 5 and 1/2 cups (660g) confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes. Taste and add a pinch of salt if frosting is too sweet (about 1/8 teaspoon). To remove air bubbles, stir the frosting by hand against the bowl for 1–2 minutes.
Step 3: Adjust consistency by adding up to 1/2 cup (60g) more confectioners’ sugar if too thin or additional heavy cream (1 tablespoon at a time) if too thick. Beat and taste as you go.
Step 4: Divide the frosting into bowls for each color you need. Tint each with gel food coloring until you reach your desired shades. Keep one bowl plain white for spider cupcakes. To tone down bright colors, add a tiny dot of black gel coloring and stir well.
Step 5: For green monster cupcakes, fit a piping bag with a small open star tip (Wilton #21). Pipe a spiral from outside to center with green frosting, then place a large candy eyeball in the center.
Step 6: For purple monster cupcakes, use the same star tip with purple frosting. Pipe small stars to cover the cupcake, then press small candy eyeballs into the frosting and add sprinkles if desired.
Step 7: For jack-o’-lantern cupcakes, fit piping bags with Wilton #125 tip (orange frosting), Wilton #21 tip (green frosting), and small round tip (black frosting). Pipe vertical rounded lines with orange frosting to form pumpkin sections, add a green stem on top, and pipe eyes, nose, and mouth with black frosting.
Step 8: For spider cupcakes, spread white frosting over the cupcake’s top. Use black frosting (small round tip) to pipe three criss-crossing lines forming six sections, then add curved lines between to create a web. Place half an Oreo Mini on the web for the spider’s body. Pipe two black dots for eyes, stick mini candy eyeballs on top, and pipe eight legs on either side.
Step 9: Store cupcakes at room temperature, uncovered, for a few hours before serving. For leftovers, cover and refrigerate for up to 5 days. Use a cupcake carrier for transport.

Tips & Variations

If you only want to make 1 or 2 designs, scale down the buttercream recipe to avoid waste.
To soften the brightness of colors, add a tiny dot of black gel food coloring gradually.
Use mini candy eyes of different sizes for fun monster faces.
Try different piping tips to create unique textures for your cupcake decorations.

Storage

Store decorated cupcakes uncovered at room temperature for a few hours before serving. For longer storage, cover and refrigerate leftovers for up to 5 days. To preserve decoration and freshness, use a cupcake carrier when transporting or storing cupcakes.

How to Serve

There are six cupcakes on a white marbled surface, decorated in two styles. Three cupcakes have smooth, green frosting swirled in a spiral pattern, topped with a single large candy eye in the center. The other three cupcakes are covered in small, purple frosting stars with scattered candy eyes and tiny colorful sprinkles in orange, black, and green. A white bowl with orange, black, green, and purple sprinkles is partially visible in the upper left corner. A piping bag with a metal tip is at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake and frost the cupcakes a day in advance. Keep them refrigerated in a sealed container and bring to room temperature before serving.

What if I don’t have gel food coloring?

You can use liquid food coloring but use less as it can thin the frosting. Gel coloring is preferred because it provides vibrant colors without altering the frosting’s consistency.