Easy Swirled Halloween Cupcakes
If you’re looking for a fun and festive Halloween treat these easy swirled Halloween cupcakes are perfect! Tall swirls of orange, green, and purple frosting make them a real eye-catcher. They’re simple to make and deliciously moist, and the colorful swirls will add some spooky fun to your party.
Ingredients
Chocolate Cupcakes
- ¼ cup unsalted butter
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup water
- 1 large egg
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
Vanilla American Buttercream
- ⅔ cup unsalted butter room temperature
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- 3 cups powdered sugar
- 3 tablespoon heavy cream
Instructions
Chocolate Cupcakes
- Preheat oven to 350 degrees Fahrenheit and line a 12-muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Divide the batter evenly among the 12 cupcake liners.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before frosting.
Vanilla American Buttercream
- Cream together the butter and vanilla extract in a large bowl until light and fluffy.
- Gradually add the powdered sugar, mixing until well combined.
- Add the heavy cream, 1 tablespoon at a time, until desired consistency is reached.
- Divide the frosting evenly among 3 bowls. Add orange food coloring to one bowl, green food coloring to another bowl, and purple food coloring to the last bowl. Mix each until desired color is reached.
- Once you have the three frosting colors mixed, lay a square of cling wrap on the bench and spoon a line of each color side by side onto the plastic.
- Roll the plastic up tightly and twist each end so that the frosting doesn't escape. Cut the twist off one end of the wrapped frosting and insert it into a piping bag fitted with a Wilton 1M piping tip.
- Pipe the frosting onto the cooled cupcakes in a spiral motion, starting from the outside and working your way in.
- Top with sprinkles or other Halloween candy, if desired.
Nutrition
Calories: 295kcalCarbohydrates: 57gProtein: 2gFat: 21gSaturated Fat: 11gSodium: 179mgFiber: 1gSugar: 17g
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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