Halloween is a good time to try some cupcake recipes that do not take too much effort.
I put together these ideas because they use basic ingredients and simple steps.
Each recipe is designed to look festive without needing special tools or long prep time.
They focus on flavors that most people enjoy and that hold up well for parties or school events.
You can pick the ones that match what you have on hand.
Helpful Tips Before You Start
These tips will help your Halloween cupcakes come out looking and tasting their best.
Cool the Cupcakes Fully
Frosting melts or slides on warm cakes. Give them at least an hour on a rack before decorating.
Use Gel Food Coloring
Gel colors create bright orange, black, and green without thinning batter or frosting. Start with small amounts and add more as needed.
Prep Decorations Ahead
Set out candy eyes, sprinkles, and chocolate pieces in small bowls before you start. This keeps the process quick and less messy.
Make Frosting the Day Before
Whip up your frosting ahead and store it covered in the fridge. Let it soften at room temp for 20 minutes before piping or spreading.
Ghostly Vanilla Meringue Cupcakes
These Ghostly Vanilla Meringue Cupcakes add a simple Halloween touch with their white meringue tops piped into ghost shapes. They suit a small gathering or an easy weekend bake when you want something light and festive without much fuss.
The base is a basic vanilla cupcake with a soft crumb. The meringue adds a sweet, airy layer that contrasts nicely with the cake underneath.
Serves 4 people.
Ingredients
- ¾ cup all-purpose flour
- ½ cup granulated sugar, divided
- ¼ cup unsalted butter, softened
- 1 large egg
- 1½ teaspoons vanilla extract, divided
- 1 teaspoon baking powder
- ⅓ cup milk
- 2 large egg whites
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 4 paper liners.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a separate bowl, beat the butter with ¼ cup of the sugar until light. Add the egg and 1 teaspoon of the vanilla extract, then mix until combined.
- Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour. Stir just until smooth.
- Divide the batter evenly among the 4 liners. Bake for 18 to 20 minutes, until a toothpick comes out clean. Let the cupcakes cool completely in the pan.
- Once cool, make the meringue. In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining ¼ cup sugar and the remaining ½ teaspoon vanilla extract. Continue beating until stiff, glossy peaks form.
- Transfer the meringue to a piping bag fitted with a round tip. Pipe ghost shapes onto each cooled cupcake. Return the cupcakes to the oven for 8 to 10 minutes, until the meringue is lightly golden on the edges.
Extra Tips
Pipe the meringue ghosts with two small dots for eyes right after the cupcakes come out of the oven so the dots set as the meringue cools. The meringue holds its shape best if you serve the cupcakes the same day. Leftovers can be stored in an airtight container at room temperature for one day.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Cupcake Pan, Electric Mixer, Piping Bag
Spooky Spiderweb Chocolate Ganache Cupcakes
These cupcakes combine a moist chocolate base with a glossy ganache topping and a simple white chocolate web. They work well for Halloween parties or small gatherings when you want a festive treat without complicated steps. The rich chocolate flavor pairs with a smooth, slightly firm ganache that sets nicely on top.
The spiderweb effect comes from piping thin lines of melted white chocolate and dragging a toothpick through them. This creates a clean contrast against the dark ganache while keeping the overall process straightforward for home bakers.
Serves 4 people.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 2 ounces white chocolate, chopped
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with 4 paper liners. In a mixing bowl, whisk together the flour, cocoa powder, sugar, and baking powder until evenly combined.
- Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry streaks remain.
- Divide the batter evenly among the 4 liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the tin.
- While the cupcakes cool, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to steam. Remove from heat and add the chopped semi-sweet chocolate. Stir until the chocolate melts and the mixture is glossy.
- Spoon the ganache over each cooled cupcake, letting it spread to the edges. Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each burst until smooth.
- Transfer the melted white chocolate to a small piping bag or zip-top bag with one corner snipped. Pipe three or four concentric circles on each cupcake. Drag a toothpick from the center outward through the circles to form the spiderweb pattern. Let the ganache set at room temperature.
Extra Tips
Pipe the white chocolate while the ganache is still soft so the lines sink in slightly and hold their shape. If the white chocolate thickens, warm it briefly to restore a smooth flow. Store finished cupcakes in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing bowl, muffin tin, small saucepan, piping bag or zip-top bag, toothpick
Pumpkin Patch Oreo Dirt Cupcakes
These cupcakes bring a playful Halloween twist with chocolate cake, spiced frosting, and crushed Oreo topping that looks like fresh dirt. They work well for kids parties or casual fall gatherings when you want something easy yet themed. The result gives a rich chocolate base, a hint of pumpkin warmth in the frosting, and a crunchy cookie layer on top.
Serves 4 people.
Ingredients
- 4 prepared chocolate cupcakes
- 1 cup chocolate frosting
- 1/2 teaspoon pumpkin pie spice
- 8 Oreo cookies, crushed
- 4 pumpkin-shaped candies
- 1 tablespoon green sprinkles
Instructions
- Place the chocolate frosting in a small bowl and stir in the pumpkin pie spice until evenly mixed.
- Spread the spiced frosting over the top of each chocolate cupcake in an even layer.
- Sprinkle the crushed Oreo cookies over the frosting to cover the surface completely.
- Press one pumpkin-shaped candy gently into the center of each cupcake.
- Scatter green sprinkles around the candy to finish the patch look.
Extra Tips
Make the cupcakes a day ahead and store them in an airtight container at room temperature to keep the Oreo crumbs crisp. Swap the pumpkin pie spice for cinnamon if you want a milder flavor. Add the candies just before serving so they stay neat on the dirt layer.Course: Dessert Cuisine: American Equipment: Mixing bowl, Spoon
Witch’s Cauldron Green Velvet Cupcakes
These Witch’s Cauldron Green Velvet Cupcakes hide a bright green crumb under dark frosting for a simple Halloween look. The cupcakes stay moist from oil and buttermilk, with a mild chocolate note that pairs well with tangy cream cheese frosting.
They suit an easy party dessert or a weekend bake when you want something festive without much fuss. The finished cupcakes offer a soft texture and balanced sweet-tangy flavor.
Serves 4 people.
Ingredients
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup buttermilk
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon white vinegar
- ½ teaspoon vanilla extract
- Green food coloring
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ½ cup powdered sugar
- Black food coloring
Instructions
- Preheat the oven to 350°F and line a cupcake pan with four paper liners.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, oil, egg, vinegar, and vanilla until smooth. Add green food coloring a few drops at a time until the batter reaches a vibrant green.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Divide the batter evenly among the four liners and bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- In a clean bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and beat until creamy. Mix in black food coloring until the frosting turns dark.
- Spread or pipe the black frosting over each cooled cupcake.
Extra Tips
Let the cupcakes cool fully before frosting so the dark color stays sharp. For a stronger chocolate note, use Dutch-process cocoa in the batter. Store leftovers in an airtight container in the fridge and bring them to room temperature before serving to keep the texture soft.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Cupcake Pan, Oven, Electric Mixer
Candy Corn Swirl Buttercream Cupcakes
These cupcakes bring a fun Halloween touch with their colorful buttercream swirls that copy the look of candy corn. They work well for parties or a simple fall treat because the flavors stay light and sweet without much effort. The vanilla base pairs nicely with the creamy frosting that has smooth texture and bright stripes.
Serves 4 people.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- Yellow food coloring
- Orange food coloring
- 8 candy corn pieces
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with 4 cupcake liners. In a bowl, stir together the flour, granulated sugar, and baking powder.
- Add the milk, egg, melted butter, and 1/4 teaspoon of the vanilla extract to the dry ingredients. Mix until the batter is smooth and no lumps remain.
- Divide the batter evenly among the 4 liners. Bake for 15 to 18 minutes until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
- In a separate bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and the remaining 1/4 teaspoon vanilla extract. Continue mixing until the buttercream is light and fluffy.
- Divide the buttercream into three small bowls. Leave one bowl white. Tint the second bowl yellow with food coloring and the third bowl orange with food coloring. Stir each until the color is even.
- Fit a piping bag with a star tip and add the three colors side by side in stripes. Pipe a swirl onto each cooled cupcake so the colors blend as they come out. Top each cupcake with two candy corn pieces.
Extra Tips
For the cleanest swirl, chill the filled piping bag for five minutes before decorating so the colors stay distinct. If the buttercream feels too thick, add a teaspoon of milk to loosen it without changing the flavor. Store leftovers in an airtight container at room temperature for up to two days to keep the frosting from drying out.Course: Dessert Cuisine: American Equipment: Mixing bowls, Muffin tin, Electric mixer, Piping bag with star tip
Mummy Wrapped White Chocolate Cupcakes
These cupcakes bring a fun Halloween twist with their mummy bandage look and creamy white chocolate base. They work well for parties or a simple weekend bake when you want something festive without much fuss. The flavor is sweet and mild with a soft, moist crumb that pairs nicely with the smooth frosting topping.
Serves 4 people.
Ingredients
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- 2 ounces white chocolate, melted and cooled
- ½ teaspoon baking powder
- ¼ teaspoon vanilla extract
- 2 tablespoons milk
- ½ cup white frosting
- 8 candy eyes
Instructions
- Preheat the oven to 350°F and line a cupcake tin with four paper liners.
- In a mixing bowl, cream the softened butter and sugar until light. Add the egg and vanilla extract, then stir in the melted white chocolate until smooth.
- In a separate bowl, whisk the flour with the baking powder. Add half the dry mixture to the wet ingredients, followed by the milk, then the remaining dry mixture. Stir until just combined.
- Divide the batter evenly among the four liners and bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Spoon the white frosting into a piping bag fitted with a small flat tip. Pipe overlapping strips across each cupcake to create a mummy wrap effect, leaving two small gaps for the eyes.
- Press two candy eyes into the frosting on each cupcake.
Extra Tips
Pipe the frosting strips while the cupcakes are fully cool so the lines stay neat and do not melt. If the white chocolate firms up while mixing, warm it gently for a few seconds to loosen it again. These cupcakes store well in an airtight container at room temperature for two days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Cupcake Tin, Piping Bag
Black Cat Licorice Whisker Cupcakes
These cupcakes bring a rich chocolate base and creamy frosting together with a simple black cat face. The licorice adds a subtle chew and stands out as the whiskers. They suit Halloween gatherings or a quick themed treat for kids.
The flavor stays balanced with deep cocoa notes and sweet vanilla frosting. The texture comes out moist from the cake and smooth from the topping.
Serves 4 people.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/3 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- Black food coloring
- 8 thin black licorice strands
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with 4 paper liners.
- In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt.
- Add the softened butter, egg, and milk to the dry ingredients. Stir until the batter turns smooth and no dry streaks remain.
- Divide the batter evenly among the 4 liners. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- While the cupcakes cool, beat the powdered sugar, 2 tablespoons softened butter, and vanilla extract in a clean bowl until creamy. Add black food coloring a drop at a time until the frosting reaches a deep black shade.
- Spread or pipe the black frosting over each cooled cupcake. Cut the black licorice strands into short pieces and press four pieces into the frosting on each cupcake to form whiskers.
Extra Tips
Cut the licorice just before decorating so the pieces stay flexible and do not dry out. If the frosting feels too thick, add a teaspoon of milk to loosen it. Store leftovers in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Cupcake Pan, Oven, Whisk, Wire Rack
Graveyard Gummy Worm Dirt Cupcakes
These Graveyard Gummy Worm Dirt Cupcakes turn ordinary chocolate cupcakes into a playful Halloween treat. They suit kids’ parties or casual get-togethers where you want something fun yet simple to put together. The chocolate cake stays moist under a layer of frosting, while the crushed cookies give a satisfying crunch that contrasts with the soft gummy worms on top.
The flavor stays firmly chocolate-forward with a touch of sweetness from the worms. The overall effect looks like a mini graveyard without needing fancy skills.
Serves 4 people.
Ingredients
- 4 chocolate cupcakes, cooled
- 1 cup chocolate frosting
- 12 chocolate sandwich cookies
- 8 gummy worms
Instructions
- Place each cooled cupcake on a flat surface and spread about ¼ cup of chocolate frosting evenly across the top of each one using a spoon or small spatula.
- Put the chocolate sandwich cookies into a sealed plastic bag and crush them with a rolling pin or the bottom of a heavy glass until they form fine crumbs that resemble dirt.
- Sprinkle the cookie crumbs generously over the frosted cupcakes, pressing lightly so they stick and cover most of the frosting surface.
- Insert two gummy worms into the cookie crumb topping on each cupcake, pushing them partway down so they appear to be coming out of the dirt.
Extra Tips
Crush the cookies right before assembling so they stay crisp instead of softening against the frosting. If the gummy worms feel too firm, let them sit at room temperature for ten minutes to make them easier to position without breaking. These cupcakes hold up best when stored in a single layer in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Spoon
Caramel Apple Toffee Crunch Cupcakes
These cupcakes blend tender apple pieces with gooey caramel and bits of toffee for a satisfying mix of soft, chewy, and crunchy textures. They suit Halloween gatherings or any fall event where a simple handheld treat fits the season. The flavor balances sweet caramel with bright apple notes and a buttery toffee finish.
The recipe keeps the steps straightforward so home bakers can prepare them without special tools or long prep. Each cupcake delivers the full combination of apple, caramel, and crunch in every bite.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 medium apple, peeled and diced
- 1/4 cup caramel sauce
- 1/4 cup toffee bits
- Additional caramel sauce for drizzling
- Additional toffee bits for topping
Instructions
- Preheat the oven to 350 degrees F and line a cupcake pan with four paper liners.
- Stir together the flour and baking powder in a small bowl and set aside.
- In a medium bowl, beat the butter and sugar until light, then mix in the egg and vanilla extract.
- Add the dry ingredients to the butter mixture in two parts, alternating with the milk, and stir until just combined.
- Fold in the diced apple, 2 tablespoons of caramel sauce, and 2 tablespoons of toffee bits.
- Divide the batter evenly among the four liners and bake for 18 to 20 minutes until a toothpick comes out clean.
- Cool the cupcakes completely, then drizzle with the remaining caramel sauce and sprinkle with the remaining toffee bits.
Extra Tips
Fold the apple pieces in gently so they stay in distinct chunks rather than breaking down. Add the final toffee bits only after the cupcakes cool to keep them crisp instead of melting into the caramel. Store leftovers in a single layer at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Cupcake Pan, Whisk, Oven
Blood Orange Red Velvet Cupcakes
These Blood Orange Red Velvet Cupcakes bring a bright citrus note to the classic red velvet base. The blood orange adds a natural tartness that balances the cocoa and pairs well with tangy cream cheese frosting. They work nicely for Halloween gatherings or any fall dessert spread where you want something simple yet eye-catching.
The cupcakes come out with a tender crumb and a hint of chocolate. The frosting stays light and spreadable, while the blood orange flavor shines through without overpowering the red velvet taste.
Serves 4 people.
Ingredients
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup buttermilk
- 2 tablespoons vegetable oil
- 1 large egg
- 1 tablespoon blood orange zest
- 2 tablespoons blood orange juice
- ½ teaspoon vanilla extract
- ½ teaspoon white vinegar
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ½ cup powdered sugar
- 4 thin blood orange slices
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 4 paper liners.
- In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, vegetable oil, egg, blood orange zest, blood orange juice, vanilla extract, and white vinegar until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Divide the batter evenly among the 4 liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the pan.
- While the cupcakes cool, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and continue beating until the frosting is smooth and spreadable.
- Spread or pipe the frosting onto the cooled cupcakes and top each with one blood orange slice.
Extra Tips
For the best texture, make sure the cupcakes cool fully before frosting so the cream cheese mixture does not melt. If blood oranges are out of season, regular oranges work in the batter but will give a milder color. Store leftovers in an airtight container in the refrigerator for up to two days and bring them to room temperature before serving to soften the frosting.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Cupcake Pan, Oven, Whisk
Monster Candy Eye Funfetti Cupcakes
These cupcakes bring a playful Halloween touch with colorful sprinkles baked right into the batter. They work well for a small gathering or as a quick treat to share with kids. The vanilla flavor stays light and sweet, while the sprinkles add tiny bursts of crunch in each bite.
The finished cupcakes get topped with simple frosting and candy eyes to create fun monster faces. This keeps the recipe straightforward yet festive without extra steps.
Serves 4 people.
Ingredients
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup butter, softened
- 1 large egg
- ¼ cup milk
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons rainbow sprinkles
- ½ cup powdered sugar
- Candy monster eyes
Instructions
- Preheat the oven to 350°F and line a muffin tin with 4 paper liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat 2 tablespoons of the softened butter with the granulated sugar until smooth. Add the egg, milk, and vanilla extract, then mix well.
- Combine the wet and dry mixtures until just blended. Gently fold in the rainbow sprinkles.
- Divide the batter evenly among the 4 liners and bake for 15 to 18 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- Beat the remaining 2 tablespoons of softened butter with the powdered sugar until creamy to make the frosting.
- Spread the frosting on the cooled cupcakes and press candy monster eyes into the tops to create faces.
Extra Tips
Place the candy eyes while the frosting is still soft so they stick without sliding. Use a small offset spatula or the back of a spoon for even frosting coverage. Store any leftovers in an airtight container at room temperature for up to two days to keep the sprinkles from bleeding color.Course: Dessert Cuisine: American Equipment: Mixing bowls, Muffin tin, Whisk, Oven
Bat Wing Black Cocoa Cupcakes
These cupcakes use black cocoa to create a deep, dark color that fits right into a Halloween spread. The small batch makes them easy to prepare when you want a few themed treats without extra leftovers. They come out moist with a mild chocolate flavor and a smooth frosting on top.
The bat wing decorations add a simple visual touch that works for parties or casual gatherings. The recipe keeps steps straightforward so you can focus on the look without complicated techniques.
Serves 4 people.
Ingredients
- ½ cup all-purpose flour
- ¼ cup black cocoa powder
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¼ cup vegetable oil
- ⅓ cup milk
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 4 sets dark chocolate bat wings
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 4 paper liners.
- In a medium bowl, whisk together the flour, black cocoa powder, granulated sugar, baking soda, and salt.
- In a separate bowl, beat the egg with the vegetable oil, milk, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Divide the batter evenly among the 4 liners and bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- While the cupcakes cool, beat the powdered sugar and softened butter together until creamy, adding a few drops of milk if needed to reach a spreadable consistency.
- Spread the frosting over each cooled cupcake and press one set of dark chocolate bat wings into the top of each.
Extra Tips
Use room-temperature butter for the frosting so it blends without lumps. If the chocolate bat wings feel too heavy for the frosting, press them in gently right after spreading so they stay in place. Store any extras in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing bowls, Whisk, Cupcake pan, Wire rack
Skeleton Bone White Chocolate Drizzle Cupcakes
These cupcakes bring a fun Halloween touch with their bone-shaped pretzel accents and smooth white chocolate drizzle. They work well for parties or a simple night at home when you want something festive without extra fuss. The flavor is mild vanilla with a creamy white chocolate finish and a light crunch from the pretzels.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ cup white chocolate chips
- 8 thin pretzel sticks
Instructions
- Preheat the oven to 350°F and line a muffin tin with 4 cupcake liners.
- In a mixing bowl, cream the softened butter and sugar until light. Add the egg and vanilla extract, then mix until combined.
- In a separate bowl, whisk the flour and baking powder. Alternate adding the dry mixture and milk to the wet ingredients, stirring until the batter is smooth.
- Divide the batter evenly among the 4 liners. Bake for 18 to 20 minutes, until a toothpick comes out clean. Let the cupcakes cool completely.
- Melt the white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Drizzle the melted chocolate over each cooled cupcake.
- Press two pretzel sticks into the top of each cupcake to form an X shape that resembles bones. Add any remaining white chocolate drizzle over the pretzels.
Extra Tips
Melt the white chocolate slowly to avoid seizing. If the drizzle thickens, warm it for a few seconds before applying. These cupcakes taste best the day they are made, but you can store leftovers in an airtight container at room temperature for one day. Swap the pretzel sticks for longer ones if you want more visible bone shapes.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Muffin Tin, Microwave-Safe Bowl
