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Halloween Funfetti Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 70 reviews
  • Author: Lauren
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Halloween Funfetti Cupcakes are festive and colorful homemade treats perfect for celebrating the spooky season. Featuring a light vanilla cupcake speckled with black and orange sprinkles and topped with a rich black cocoa buttercream frosting, these cupcakes combine classic flavors with fun seasonal flair. The recipe uses a blend of plant-based or regular butter and almond milk, making it adaptable to your dietary preferences while delivering moist, fluffy cupcakes with a smooth, creamy frosting.

Ingredients

Scale

Cupcakes

  • 1 3/4 cups (228g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 2/3 cup (133g) white granulated sugar
  • 3 large egg whites, room temperature
  • 1 tsp vanilla extract (regular or clear)
  • 1/2 tsp almond extract (optional)
  • 1 cup almond milk (or other milk), lukewarm
  • 1/3 cup (~63g) black and orange jimmies sprinkles

Frosting

  • 1 cup (113g) plant-based butter (or regular butter), softened
  • 1 tsp vanilla extract
  • 1/2 cup (50g) black cocoa powder
  • 1/2 cup (40g) natural cocoa powder
  • 2 1/2 cups (300g) powdered sugar
  • 1-2 Tbsp almond milk (or other milk)
  • Additional black and orange sprinkles for decorating

Instructions

  1. Prepare Ingredients: If needed, bring your eggs to room temperature by placing them in a glass of warm water for about 10 minutes. Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the unbleached all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for incorporation later in the batter.
  3. Warm the Milk: Gently warm almond milk or your preferred milk in the microwave for 15-30 seconds until lukewarm (not hot), then set aside.
  4. Combine Butter and Sugars: In a large mixing bowl, beat together the softened butter and granulated sugar for about 30 seconds until smooth and creamy. Then beat in the egg whites one at a time until well combined. Add vanilla and optional almond extracts and mix.
  5. Incorporate Dry Ingredients and Milk: Add one-third of the dry ingredients to the wet mixture and beat until combined. Follow by adding half the milk and mix again. Repeat by adding the next one-third of dry ingredients, then the remaining milk, and finally the last third of dry ingredients. Beat until the batter is smooth and homogenous.
  6. Fold in Sprinkles: Gently fold the black and orange jimmies sprinkles into the batter using a large spoon, ensuring even distribution without overmixing.
  7. Fill Muffin Pan: Spoon or scoop the batter into the prepared cupcake liners, filling each about 1/4 inch from the top to allow room for rising during baking.
  8. Bake: Bake in the preheated oven at 350°F for 17-23 minutes. The cupcakes are done when a toothpick inserted into the center comes out with a few crumbs. The tester’s cupcakes took about 20 minutes.
  9. Cool the Cupcakes: Let cupcakes cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
  10. Make the Frosting: In a large bowl, beat the softened butter with vanilla extract until creamy. Sift in the black cocoa powder and natural cocoa powder and beat until fully combined. Gradually add powdered sugar, beating on low speed first to incorporate, then increase to medium-low speed until smooth.
  11. Adjust Consistency: Add almond milk 1 teaspoon at a time until the frosting reaches a smooth, spreadable consistency that holds its shape but can be easily piped or spread.
  12. Decorate Cupcakes: Pipe a few tablespoons of frosting onto each cooled cupcake and immediately sprinkle with additional Halloween sprinkles so they stick before the frosting sets. Pipe and sprinkle each cupcake one at a time for best results.
  13. Storage and Serving: Store cupcakes in an airtight container in the refrigerator. Note that the frosting may darken over time. Before serving, allow cupcakes to come to room temperature for at least 20 minutes for the best texture and flavor.

Notes

  • These cupcakes are festive homemade treats perfect for Halloween celebrations, featuring colorful sprinkles and vibrant black cocoa frosting.
  • Using plant-based butter and almond milk makes this recipe customizable for dairy-free preferences.
  • The frosting quantity is designed to just frost 12 cupcakes adequately; do not over-frost to avoid waste or imbalance.
  • Storing in the refrigerator will cause the frosting to blacken slightly; letting cupcakes come to room temperature before serving improves texture and flavor.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 15 mg

Find it online: https://tastyrates.com/halloween-funfetti-cupcakes-recipe/