Halloween Cupcakes

Halloween Cupcakes

By 21 October, 2018

I first came across these little cupcakes at the Wholefoods store in Pasadena, Los Angeles - the beauty is that your kids won't know there's pumpkin inside unless you tell them!  They're great served warm and just dusted with icing sugar - or iced and decorated for Halloween.

  • Prep Time : 20-25 minutes
  • Cook Time : 20-25 minutes
  • Yield : 18-30



Preheat oven to 180degC. Line a mini muffin pan tin (or regular muffin tin) with cupcake liners or spray and flour the pan using cooking spray. Set aside.
In a large mixing bowl, stir together flours, baking powder, ginger, cinnamon, nutmeg, salt and sugar. In a separate bowl, whisk together oil, eggs, vanilla, pumpkin and buttermilk, then add to flour mixture and stir to combine.
Spoon batter into prepared pan and bake for 15 - 20 minutes for mini cupcakes (20 - 25 minutes for regular cupcakes) or until done when tested with a skewer. Allow cupcakes to cool in the pan for a few minutes, then transfer them to wire racks.

For the Buttercream Icing: Cream together the butter, icing sugar and vanilla, beating well.  Add the milk or cream and continue beating until light and fluffy. It should be firm enough to a hold a knife upright but soft enough to be piped.
Divide into three and transfer to 3 bowls.  Add colouring paste or drops, a little at a time, until you have the colour you like.
Use a palette knife to smooth icing over tops of cakes or spoon icing into three piping bags and pipe over tops.  Decorate with sprinkles and/or Halloween-shaped sweets. 





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