Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup (120ml) milk
- 1 cup (230g) unsalted butter, softened (for frosting)
- 3–4 cups (360–480g) powdered sugar
- 2–3 tablespoons milk or cream
- Food coloring (green, purple, or orange)
- 1 teaspoon vanilla extract (for frosting)
- Fudge stripe cookies (for the brim)
- Hershey’s Kisses or chocolate drops (for the point)
- Colored decorative gel icing (for gluing and accents)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with Halloween liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until fluffy.
- Add the eggs and vanilla, then alternate adding the dry ingredients and milk until well combined.
- Fill the muffin liners about 2/3 full and bake for 18–22 minutes, until a toothpick comes out clean. Let cool completely.
- For frosting, beat softened butter, then gradually add powdered sugar, milk, and vanilla. Mix in food coloring until fluffy.
- To assemble, place a chocolate Kiss on top of an upside-down fudge stripe cookie using gel icing. Allow to set.
- Frost the cooled cupcakes and top each with the witch hat. Add sprinkles or candy eyes if desired.
Notes
For colorful frosting, use different food coloring for each batch. Get creative with decorations and test cupcakes with a toothpick for doneness.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 35g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg