Halloween Spider Cupcakes Recipe
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 cupcakes
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Calories
314 kcal
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Course
Dessert
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Cuisine
North American
Halloween Spider Cupcakes Recipe
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Spider cupcakes are the perfect sweet treat for Halloween. The chocolate pumpkin cupcakes are deliciously moist and topped with vanilla buttercream frosting with a spider web design.
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Ingredients
Chocolate Pumpkin Cupcakes
- 1 cup all-purpose flour
- ½ cup cocoa powder unsweetened
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree not pumpkin pie mix, which is spiced, canned
- ½ cup coconut sugar can sub brown sugar
- ½ cup neutral-flavored oil like avocado, canola, or grapeseed
- 2 teaspoons vanilla
- 2 large egg
- chocolate chips optional, 1 cup
Buttercream Icing
- ½ cup butter at room temperature, salted
- 2 cups icing sugar
- 2 tablespoons milk
- 1 teaspoons vanilla
- 3 Orange food dye see notes, drops
Decorating
- Edible spider cupcake toppers OR plastic spider rings
- A toothpick
Instructions
Chocolate Pumpkin Cupcakes
- Preheat your oven to 350 degrees. Line a 12-cup cupcake pan with liners.
- In a medium-sized bowl, whisk the flour, cocoa powder, baking soda, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, whisk the pumpkin puree, sugar, oil, vanilla, and eggs.
- Add the flour mixture to the bowl with the pumpkin and whisk to combine. If using, stir in the chocolate chips.
- Divide the batter between the cupcake liners. Note: the batter will be quite thick. Bake for 20 minutes, or until a toothpick inserted into the middle of one of the cupcakes comes out clean. Let the cupcakes cool completely before frosting them.
Buttercream Frosting
- In a large bowl, use electric beaters (or a stand mixer) to whip the butter for 1 minute. Add the icing sugar, milk, and vanilla and beat until combined. (See notes)
- Remove a scoop (about ¼ cup) of the frosting and set it aside. You'll need it for the white spider web design.
- Mix the orange food dye into the remaining frosting.
Decorate the sider cupcakes
- Frost the tops of the cupcakes with the orange frosting and smooth the top as much as possible.
- Place the white frosting into a piping bag with a small, round decorating tip. You can also use a plastic bag and cut one of the bottom edges to make a piping bag.
- Draw a small circle in the center of the cupcake. Then draw 2 more circles so that you have three circles inside each other. (See the pictures in the post.)
- Immediately after drawing the circles, take a toothpick and draw a line from the smallest circle out past the largest circle. Do this 5 times around the circles to create the effect of a spiderweb.
- Top each web with a store-bought edible spider or a plastic spider ring.
Notes
- Food dye varies widely in quality and strength. You may need more to achieve the color you want.
- If you would like your frosting thinner, add a little extra milk. If you would like it thicker, add a little extra icing sugar.
- We trust that if you use plastic spider rings to decorate the cupcakes, you'll let people know to remove them before they eat the cupcake.
Nutrition Information
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Serving
1 cupcake
Calories
314kcal
(16%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
48mg
(16%)
Sodium
277mg
(12%)
Potassium
126mg
(3%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
3458IU
(69%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1 cupcake | |
| Calories | 314kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 277mg | 12% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 3458IU | 69% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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