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Hi Bold Bakers!
Halloween is the time we get to put our skills to the test, both for baking and creativity. I’m going to show you how to easily decorate cupcakes for your Halloween parties.
The base of theses spooky treats is my Master Recipe for Pumpkin Cupcakes. They are incredibly moist and easy to make. Do not worry if you don’t have access to tinned pumpkin because I have an easy recipe so you can make your own Pumpkin Puree.
In preparation for Halloween feel free to make the cupcakes in advance and freeze them until needed. Halloween is a busy time so I like to keep things simple. I apply the same rules to my decorating. With a few simple techniques you can transform these plain cupcakes into show stopping Halloween Cupcakes.
I decorate them using my Master Recipe for Buttercream Frosting and Fondant. I always like to have theses to hand at this time of year.
Rather than just decorate the top of the cupcakes I went whole hog and removed the paper and decorated them all over. They ended up like mini decorated cakes.
For the Ghost I laid over a circle of fondant. It just took minimal decorating to transform them. Watch the video above for the step by step decorating tutorial.
Want more Halloween treats? Try my adorable Twix Monsters, Monster Cookie Trilogy or my Witch’s Brew Dessert.
Try These Recipes!
Watch The Recipe Video!
Pumpkin Cupcakes for Halloween
Ingredients
- 1 cup (240g/8oz) pumpkin puree
- 2 eggs*
- 1/2 cup (100g/3oz) vegetable oil
- 1 teaspoon vanilla
- 1 cup (240g/8oz) sugar
- 1 cup (150g/5oz) all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- Buttercream Frosting
- Rolled Fondant
Instructions
- Preheat oven to 375oF / 190oC
- Combine the pumpkin, eggs, oil, vanilla, and sugar.
- Stir together the remaining ingredients and add to the pumpkin mixture, mixing just until blended. Bake in a muffin tin for about 20 minutes or until a toothpick comes out clean.
- Leave to cool.
- To decorate: Watch the video for the step by step decorating tutorial. It is easy to follow and fun to recreate.
- Once decorated store in the fridge for up to 4 days.
Recipe Notes
Hi Gemma, made the pumpkin cup cakes for Halloween, delicious and so moist. they were a hit with my family
I love the recipe. Made them with a cream cheese frosting and sprinkled pumpkin sugar granules on top. Yummy!,
I used the maple syrup icing from your pumpkin bread recipe for these cupcakes and my kids loved it.
Yummy tummies in Australia!
This is my first time making cup cakes from scratch. And it turned out super yummy. You are a great baker Gemma. Your ratio, sweetness and baking time is so perfect that even a first time bakers can make a perfect cupcake 🙂
(I have a picture too but I dnt know how to attach here)
Hi Gemma
I made these cupcakes today (I know that Halloween is already over but I just made them without the brains and ghosts) and I found them delicious.
Thank you for sharing your recipes with us,There are so many recipes on your blog I want to make really do not know where to start.
thanks again noemie ????
ps I made this with coconut sugar
awesome can’t wait to see it
whats your next recipe