Halloween Spider Cupcakes

These easy spider cupcakes are a must this Halloween, and such a fun way to get the kids in the kitchen!

Confession time: Jason and I don’t have any children, and my niece and nephews are back in Los Angeles so I made these spider cupcakes just for me. They were just too cute, and it was a sure way to get me in the Halloween mood.

These cupcakes are incredibly easy to make and kid-friendly so you can definitely have your kids help out in the kitchen with these adorable cupcakes. Not to mention, they’re even more fun to gobble up!

And yes, spiders have 8 legs – I only did 6 here as I ran out of room on the cupcakes!

Halloween Spider Cupcakes

Yield: 12 cupcakes

Prep: 40 minutes minutes

Cook: 20 minutes minutes

Total: 1 hour hour

These easy spider cupcakes are a must this Halloween, and such a fun way to get the kids in the kitchen!

5 stars (4 ratings)

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Ingredients

For the cupcakes

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup 1 stick unsalted butter, at room temperature
• ¾ cup sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• ½ cup milk

For the chocolate glaze

• ½ cup confectioners’ sugar
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon milk

For the spiders

• ½ cup chocolate sprinkles
• 24 candy eyeballs
• Black string licorice, cut into 2-inch strips

Instructions

• Preheat oven to 350° F. Line a 12-cup standard muffin tin with paper liners; set aside.
• In a large bowl, combine flour, baking powder and salt.
• In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg, one at a time, until well combined. Beat in vanilla just until incorporated. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
• Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
• To make the glaze, combine confectioners’ sugar, cocoa powder and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed.
• Use a small offset spatula to frost cupcakes and dip in chocolate sprinkles.
• Place 2 candy eyeballs on each cupcake.
• Use a metal or wooden skewer to poke 4 holes on opposite sides of each cupcake; insert licorice into each hole.

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