Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–4 tablespoons whole milk
- 1 cup white candy melts
- 1/4 cup dark chocolate candy melts or dark chocolate chips
- 1/4 cup Halloween sprinkles (orange, purple, black, white nonpareils)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream softened butter and sugar using an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add dry ingredients alternately with milk until just combined. Fill cupcake liners two-thirds full with batter.
- Bake for 18-22 minutes or until a skewer comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- For decorations, melt white candy melts; pour into skull molds and refrigerate until firm. Decorate with melted dark chocolate features once set.
- Prepare vanilla buttercream by beating softened butter; gradually add powdered sugar, vanilla, and milk to achieve desired consistency.
- Pipe frosting onto cooled cupcakes, place skulls on top, and sprinkle with Halloween sprinkles.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 310
- Sugar: 36g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg