Happy Halloween Cupcakes | Recipes

Happy Halloween Cupcakes

(27) Ratings:
Prep Time:
Baking Time:
Makes:about 18 servings
Freezing:excellent

These sweet and spooky treats aren’t your ordinary cupcake. A hint of pumpkin makes them perfect for a Halloween party, and kids will love to help decorate them.

Ingredients

Cupcakes

2 1/4 cups 550 mL Robin Hood® Original All Purpose Flour
1 tbsp 15 mL baking powder
1/2 tsp 2 mL baking soda
1/2 tsp 2 mL salt
1 tsp 5 mL cinnamon
1/4 tsp 1 mL ginger
1/4 tsp 1 mL nutmeg
1/2 cup 125 mL butter, softened
1 1/3 cups 325 mL granulated sugar
2 eggs
1 cup 250 mL pumpkin purée
3/4 cup 175 mL milk

Icing

Check out our simple Basic Vanilla Butter Icing recipe
Orange food colouring, optional
candies, for garnish

Directions

  1. Preheat oven to 375°F (190°C). Line muffin cups with paper liners.
  2. Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in large mixing bowl.
  3. Cream butter and sugar in separate large mixer bowl with electric mixer until light and creamy. Add eggs and pumpkin; mix well. Add flour mixture alternating with milk, mixing lightly after each addition. Spoon into muffin cups.
  4. Bake in centre of preheated oven for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool completely on wire cooling rack before frosting.
  5. Icing: Make our Basic Vanilla Butter Icing in a large bowl. Add orange food colouring to the vanilla flavour frosting if desired. Spread on top of cupcakes. Decorate attractively with your favourite candies.

Tips

  • If orange food colouring isn’t available, use a combination of red and yellow.

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!

RECIPE BOOKLET