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These fun Halloween spider cupcakes are an absolute must! They’re so easy to decorate, kid-friendly to assemble, and a huge party hit!

Why you’ll love these Halloween spider cupcakes

  • So easy to make. The spider cupcakes may look intimidating to make, but these cupcakes are so easy to whip up, easier than traditional cupcakes! There’s absolutely no piping involved – all you need are chocolate sprinkles, candy eyeballs, and black licorice.
  • 100% kid-friendly. Not only will the kids love gobbling these up but they’ll have so much fun helping out in the kitchen and assembling the eyes and legs for the spiders.
  • Guaranteed party hit. Whether it’s a bake sale, school party, or holiday get-together, these cupcakes are sure to stand out at any dessert table.

Key Ingredients

  • The base: vanilla (or chocolate) cupcake with a chocolate glaze
  • The hairy body: chocolate sprinkles
  • The eyes: candy eyeballs
  • The legs: black licorice (or pretzel sticks)

More holiday favorites

Tools For This Recipe

Halloween Spider Cupcakes

Yield: 12 cupcakes
Prep: 40 minutes
Cook: 20 minutes
Total: 1 hour
These fun Halloween spider cupcakes are an absolute must! They're so easy to decorate, kid-friendly to assemble, and a huge party hit!
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Ingredients

For the cupcakes

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup 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 muffin pan 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 the mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients and 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.

For the chocolate glaze

  • Combine confectioners’ sugar, cocoa powder and milk, whisking until smooth. If the glaze is too thick, add more milk as needed.

For the spiders

  • Use a small offset spatula to frost the cupcakes, covering the tops.
  • Dip in chocolate sprinkles.
  • Place 2 candy eyeballs on each cupcake.
  • Use a metal or wooden skewer to poke holes on opposite sides of each cupcake; insert licorice into each hole.

Equipment

Muffin Pan
Electric Mixer
Course: Dessert

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