Halloween Funfetti Cupcakes Recipe

If you’re on the hunt for a cupcake recipe that’s perfect for the spooky season but still playful and whimsical, then this Halloween Funfetti Cupcakes Recipe is exactly what you need. I absolutely love how these cupcakes sneak in joyful bursts of color inside with those classic jimmies sprinkles, all topped off with a rich and velvety black cocoa buttercream that’s irresistibly chocolatey. Trust me, once you try this, your Halloween get-togethers will never be the same—you’ll want to bake these year after year!

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Ingredients You’ll Need

When it comes to these Halloween Funfetti Cupcakes, the ingredients do a beautiful dance together to create that perfect texture and flavor. You’ll want good-quality sprinkles for that authentic “funfetti” vibe, and don’t skip the black cocoa powder in the frosting—it gives that deep dark color and an unforgettable chocolate punch.

• Unbleached all-purpose flour: I prefer unbleached for a richer, more natural flavor.
• Baking powder: Helps the cupcakes rise tenderly without a heavy crumb.
• Baking soda: Works with the acid in almond milk to give a little lift.
• Salt: Balances sweetness and enhances the chocolate taste.
• Plant-based butter (or regular butter), softened: Softened butter beats into fluffy cupcakes and creamy frosting; I love using plant-based butter here—it’s just as tasty!
• White granulated sugar: Classic sweetness for the batter.
• Egg whites (room temperature): Using egg whites lightens the texture and makes the cupcakes soft and airy.
• Vanilla extract (regular or clear): Adds that warm, comforting aroma.
• Almond extract (optional): Just a splash for a subtle nutty twist that pairs wonderfully with the sprinkles.
• Almond milk (or other milk), lukewarm: Brings moisture and activates the leavening.
• Black and orange jimmies sprinkles: The stars of the show—definitely use quality sprinkles that won’t bleed color.
• Black cocoa powder: Gives that intense, dark color and flavor to the frosting—trust me, it’s worth seeking out.
• Natural cocoa powder: Adds depth and balances the black cocoa in the frosting.
• Powdered sugar: Sweetens the frosting to a silky finish.

Variations

I love that this Halloween Funfetti Cupcakes Recipe is so adaptable—you can play around with the extracts, frostings, and even the type of sprinkles to make it uniquely yours. I’ve tried a few twists and I encourage you to do the same!

• Extract swaps: I’ve swapped almond extract with a little bourbon vanilla for a warm autumn feel—the cupcakes still shine brilliantly.
• Dairy-free version: Using plant-based butter and almond milk makes this cupcake vegan-friendly if you choose egg replacer too.
• Frosting swap: For a lighter option, cream cheese frosting with black food coloring works, but I personally prefer the richness of black cocoa buttercream.
• Sprinkles mix-up: Try adding some pumpkin-shaped sprinkles or edible glitter for extra sparkle at your Halloween party.

How to Make Halloween Funfetti Cupcakes Recipe

Step 1: Prep Like a Pro

First things first, I like to bring my egg whites to room temperature by setting them in a glass of warm water for about 10 minutes. It helps the batter come together beautifully. Meanwhile, preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners—you want enough room to scoop the batter without making a mess.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This dry mix lays the foundation for your cupcakes, so give it a good stir to evenly distribute everything.

Step 3: Bring the Wet Ingredients Together

Warm your almond milk just until lukewarm—microwaving for 15-30 seconds works well—so it activates the baking soda without cooking the eggs later. In a large bowl, beat the softened butter and sugar together for about 30 seconds until light and fluffy. Then, add the egg whites and beat them in, followed by the vanilla and optional almond extracts.

Step 4: Combine and Incorporate

Now it’s time for a little layering magic. Add one-third of the dry ingredients to the wet and beat just until combined, then half of the milk and beat again. Repeat this, alternating dry and wet ingredients, ending with the final third of the dry mix. The batter should be smooth and thick, which is exactly what you want.

Step 5: Add the Sprinkles

Here’s a fun part: gently fold in your black and orange jimmies sprinkles. This helps prevent them from bleeding color into the batter and keeps that vibrant funfetti look throughout the cupcake.

Step 6: Bake & Cool

Spoon batter into each liner, filling about three-quarters full (leaving 1/4 inch from the top). Bake at 350°F for 17-23 minutes—the exact time depends on your oven, so check around 20 minutes with a toothpick. When it comes out with a few moist crumbs, your cupcakes are ready! Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 7: Make the Black Cocoa Frosting

Once your cupcakes are completely cool (don’t rush this or your frosting will melt!), beat together softened butter and vanilla. Then sift in your black cocoa powder along with natural cocoa powder and beat until combined. Slowly add powdered sugar, starting on low speed, then medium-low, until everything’s smooth. Add almond milk teaspoon by teaspoon until your frosting is thick enough to hold shape but easy to spread or pipe.

Step 8: Frost and Decorate

Here’s a little trick I discovered: pipe frosting onto one cupcake, then immediately top with sprinkles before moving to the next. This keeps your sprinkles stuck perfectly and prevents them from sliding off once the frosting sets. This amount of frosting will just cover 12 cupcakes, so no need to pile on a mountain—this way, every bite is balanced and delicious.

How to Serve Halloween Funfetti Cupcakes Recipe

Garnishes

I usually keep garnishes simple with these cupcakes—extra black and orange sprinkles right on top add that festive flair and keep things fun without overwhelming the design. Sometimes, I like to toss a mini candy eyeball here and there for a playful Halloween touch that my kids adore.

Side Dishes

These cupcakes pair wonderfully with a glass of cold almond milk or a hot spiced chai latte. For parties, I love serving them alongside a spooky punch bowl or a simple fruit platter—something light and fresh to balance the sweet richness of the cupcakes.

Creative Ways to Present

For Halloween gatherings, I’ve arranged these cupcakes on a tiered cake stand surrounded by faux cobwebs and little plastic spiders for a dramatic effect. Another fun idea is to wrap each cupcake in a clear treat bag tied with orange and black ribbon—perfect for party favors or classroom treats.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge to keep the frosting fresh. Keep in mind, the black cocoa frosting will darken a bit over time, but the flavor stays amazing. To serve, I let them sit at room temperature for about 20 minutes to soften and bring out the best texture.

Freezing

I’ve frozen these cupcakes without frosting for up to two months—just wrap each cupcake tightly in plastic wrap and place in a freezer-safe container. When ready, thaw overnight in the fridge, then frost as usual (or freeze frosting separately and add fresh before serving).

Reheating

For cupcakes straight from the fridge, simply let them warm on the counter about 20 minutes before serving. If you want to give them a slight warm-up, a few seconds in the microwave (on low) does the trick, but be careful not to melt the frosting.

FAQs

Final Thoughts

I’ve been making this Halloween Funfetti Cupcakes Recipe every year since I discovered the perfect black cocoa buttercream, and honestly, it’s become a tradition in my house. The way the festive sprinkles peek out from buttery, moist cupcakes never fails to make my family smile. I hope you’ll give this recipe a try—you’ll find it both fun and rewarding to bake, and trust me, your friends and family will ask for seconds (and the recipe!). Happy baking and even happier haunting!

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