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Halloween Spider Cupcakes

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Halloween Spider Cupcakes
  • Prep 30 min
  • Total 1 hr 25 min
  • Servings 18
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Add a creative dessert to your Halloween celebration! Enjoy these spider cupcakes decorated with candies and sugar.
Updated Sep 10, 2014

Ingredients

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 egg
  • 1 cup butter or margarine, softened
  • 3 cups powdered sugar
  • 1/4 cup black sanding sugar
  • 18 red miniature candy-coated chocolate candies
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, mix flour, granulated sugar, cocoa, baking soda and salt. In medium bowl, mix buttermilk, oil, 1 teaspoon of the vanilla and the egg with whisk until blended. Add oil mixture to flour mixture, stirring just until blended. Divide batter evenly among muffin cups.
  • 2
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling rack. Cool completely.
  • 3
    In large bowl, beat butter, 1 cup of the powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth. Gradually add remaining powdered sugar, beating until blended. Frost cupcakes. For each cupcake, place small spider-shaped stencil or template on frosting; sprinkle black sanding sugar over stencil to cover the image. Carefully remove stencil. Place red candy in center of spider.

Nutrition

402 Calories, 21g Total Fat, 3g Protein, 53g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
402
Total Fat
21g
0%
Saturated Fat
10g
0%
Sodium
239mg
0%
Total Carbohydrate
53g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 3 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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