Wickedly Fun Halloween Cupcakes

Black cat cupcakes are anything but bad luck! Instead, these Halloween treats will charm guests when served at a Halloween party. And these yellow-eyed sweets are easy to make.

Follow these cupcake decorating steps to create these superstitious cupcakes:

1. Frost each cupcake with chocolate frosting.

2. Pour chocolate sprinkles into a bowl. Lightly press the top of each cupcake into the sprinkles to coat the frosting with sprinkles.

3. Cut a yellow gumdrop in half to use as eyes. Cut short pieces of black shoestring licorice to use as pupils, and press onto the cut side of each gumdrop half. Lightly press each gumdrop half into cupcakes to form eyes.

4. Cut chocolate candy coating disks into triangles to serve as ears. Press two triangles into the frosting from the side.

5. Cut pieces of black shoestring licorice for whiskers. Arrange on top of cupcake as desired. Pipe a dot of chocolate frosting into the center of the whiskers for a nose.

Need quick Halloween treats for a party? These mummy cupcakes come together in a snap. Start with frosted store-bought or homemade cupcakes for these quick and haunting Halloween-themed treats.

To make the mummy cupcakes, follow these decorating steps:

1. Use a pastry bag with a basket-weave tip to pipe on white frosting.

2. Pipe on red frosting for the mummy's eyes.

3. Make two dots using black frosting for the pupils.

Cupcakes for Halloween don't have to be scary. With bright orange and radiant red frosting, these cute, spiky monster cupcakes are more endearing than menacing.

Follow these simple steps to decorate the cupcakes:

1. Use a pastry bag with a grass tip to pipe on tinted orange or red frosting.

2. Pipe on white frosting for the monster eyes.

3. Make two dots with black frosting for the pupils (or use mini chocolate chips).

Swirling eyes and sharp white teeth are sure to spook your party guests! With just a few easy ingredients like candy and snack cakes, you can serve up sweet but spooky Halloween cupcakes perfect for every Halloween party.

To make these Halloween cupcakes, follow these steps:

1. Pipe frosting high onto prepared cupcakes. Carefully cut chocolate-swirl snack cakes into 1/4-inch-thick slices for the swirly monster eyes. The chocolate coating on the cakes will crack off easily, so be careful during this step. Or just remove the outer chocolate layer altogether.

2. Press the eyes onto the frosting atop the cupcakes. Cut round gummy candies in half and press them into the sides of the frosting as ears.

3. Cut black licorice into small pieces and attach as noses. Press gum or mints into the frosting to create teeth.

With such a simple design, these pumpkin cupcakes can be made quickly. While fitting for Halloween, they’re also a perfect fall cupcake for any autumn occasion. You can populate your pumpkin patch with regular or mini Halloween cupcakes—for guests who want a bite-size dessert.

To decorate the fall cupcakes, follow these steps:

1. Frost cupcakes with orange frosting and dust with orange sprinkles.

2. Use a wooden skewer to draw pumpkin veins radiating from the center to the outer edge of the cupcakes.

3. Break large pretzel rods into small pieces, and stick into the top of the pumpkin cupcakes for stems.

Proof that spiders don’t have to be scary, these eight-legged cupcake cuties turn up the charm with a friendly grin and big eyes. Lengths of licorice create the spindly legs and sweet smirk.

Follow these steps to decorate these Halloween cupcakes:

1. Cover a cupcake with chocolate icing and sprinkles.

2. For eyes, attach sour ball halves to circle mints using icing.

3. Place the eyes and a candy-coated milk chocolate piece nose on the cupcake.

4. Form a smile with a small piece of red licorice.

5. Use eight long slivers of black licorice for legs and two short slivers for pincers; cut into points and insert into cupcake.

Your Halloween baking isn't complete until you've made cupcakes that can be enjoyed for Halloween and throughout the fall season. Celebrate the harvest with seven seasonal treats, decorated to look like cute pumpkins, spooky graveyards, and even corncobs.

With iconic neck bolts made from pretzels and monster green hue from spray icing, these marshmallow Frankenstein cupcake toppers are alive with yummy sweetness in the the form of spooky Halloween cupcake.

To make Frankenstein cupcakes, follow these steps:

1. Spray white frosting and a marshmallow with green spray icing.

2. Break a pretzel stick in half; press pieces into each side of the marshmallow to make neck bolts.

3. Press marshmallow onto the cupcake for the head.

4. Pipe on black frosting to make the hair, eyes, and mouth.

No bones about it: This cupcake is Halloween treat table-approved and tasty to boot. White candies form sweet skeletons, and the embellishment comes together easily.

To make this Halloween cupcake, follow these decorating ideas:

1. Place a large white candy mint on top of a chocolate-frosted cupcake; decorate face with brown icing.

2. Arrange licorice pastels to make arms and legs.

3. Place small mints at the bottom of the legs for the skeleton's feet.

4. Use white sprinkles to make the skeleton's ribs.

Gummy worms cleverly morph ordinary cupcakes into legendary treats. Writhing serpents encircle Medusa's face, but the mythical creatures on these spooky cupcakes will turn guests gleeful, not stony.

To make this fun monster, follow these Halloween cupcake decorating steps:

1. Frost a cupcake with chocolate frosting.

2. Cut gummy worms into long, thin strips. Curl and pile strips on top of cupcake.

3. For eyes, use chocolate frosting to attach two round white candies to the cupcake. Partially bury the eyes in the pile of worms. Place chocolate frosting in a decorating bag fitted with a small round tip to pipe center dots on candy eyes.

These spots might make guests swoon, but the sweet treats will revive them. The polka-dot patterns on these Halloween-theme cupcakes are easy to re-create, yet the impact on your buffet is impressive.

To make these Halloween cupcakes, follow these decorating steps:

1. Bake or buy regular-size and mini cupcakes. Frost half of the cupcakes with chocolate frosting and half with orange frosting.

2. Arrange candy-coated milk chocolate pieces, such as M&Ms, on top of the frosted cupcakes. Use orange candies on the chocolate-frosted cupcakes and brown candies on the orange-frosted cupcakes to create polka-dot contrast in classic Halloween colors.

Editor's Tip: Use gel paste food coloring to tint vanilla frosting orange. Add coloring until you reach the desired color.

These Halloween cupcakes are keeping an eye out for you. A red velvet cupcake becomes a fun Halloween treat for a party, thanks to red icing and doughnut holes.

To make these spooky Halloween cupcakes, follow these decorating steps:

1. Use purchased red icing to pipe red zigzags atop white-frosted cupcakes.

2. Place circle gummy candies on top of each Halloween cupcake, using white frosting to secure.

3. Dip small doughnut holes in melted white chocolate or icing; place on top of gummy candies for eyes.

4. Use icing to attach small chocolate candies to the tops of doughnut holes for the pupils.

Slices of marshmallow create a cute mummy cupcake you won't want to keep under wraps. You can make a big batch of these Halloween toppers and place them on a variety of cupcake and frosting flavors.

To decorate the Halloween cupcakes, follow these steps:

1. Dust a frosted cupcake with granulated sugar.

2. Cut a marshmallow into three slices, cutting to but not through the opposite side. Place marshmallow on top of the cupcake for the mummy's head.

3. Place two small mint candies between the top two marshmallow slices for eyes, using frosting to attach.

4. Place a candy-coated chocolate between the bottom two marshmallow slices for the mouth, using frosting to attach.

Our deliciously haunting eyeball cupcake may be spooky to look at, but it is certain to become a focal point Halloween treat at your party.

To make this Halloween cupcake, follow these steps:

1. Make red velvet cake mix in individual fluted tube pans.

2. Once cooled, pipe each cupcake with white icing in a zigzag pattern around an eyeball candy.

This coconut-topped Halloween witch cupcake may look more than a little wicked, but we promise it will be sweet. The Halloween cupcake recipe will fit right in on any spooky treat table.

To make the Halloween dessert recipe, follow these cupcake decorating steps:

1. Mold black marzipan boots around two peppermint sticks to create the legs.

2. Stick mini yellow candy-coated chocolates on each boot for the buckles, using frosting to secure.

3. Dye coconut green with food coloring; top a frosted cupcake with the coconut.

4. Insert peppermint sticks into the cupcake.

No scary cupcakes here! With his blue spiked 'do—created with a closed-star icing tip—this cute Halloween cupcake has both style and personality.

To make the monster cupcake, follow these decorating tips:

1. Tint frosting orange and ice the cupcake.

2. Tint frosting teal; pipe on spikes using a closed-star tip.

3. Roll white fondant 1/8 inch thick. Cut eyes using the narrow and large ends of a large round decorating tip.

4. Pipe on black pupils and a mouth with a small round decorating tip. Roll white fondant 1/16 inch thick. Cut teeth and nails using a knife.

5. Tint fondant teal and roll 1/16 inch thick. Cut out hands using a knife.

6. Attach fondant features using a damp brush.

Fondant, icing, and round decorating tips are the basics you'll need to turn ordinary cupcakes into Halloween treats for a party.

Follow these decorating tips to make this Halloween cupcake topper:

1. Tint frosting green and ice the cupcake.

2. Tint fondant green; shape into six curved and tapered arms.

3. Use white icing and a small round decorating tip to pipe on suckers.

4. For the bows, tint fondant pink and roll 1/16 inch thick. Cut two 1-1/2x1/4-inch strips. Fold ends toward the center and pinch together. Cut a 1/4-inch strip and wrap the center, flattening the ends on the back.

5. Roll a small amount of pink fondant for the nose.

6. Pipe on white frosting eyes using a small round tip.

7. Cut green fondant eyelids using a knife. Roll white fondant 1/16 inch thick. Using a knife, cut teeth. Attach fondant features using a damp brush.

8. Pipe on a black frosting nostrils, mouth, pupils, and eyelashes using a small round decorating tip.

Editor's Tip: To ensure the fondant bows and arms retain their shapes, prepare and let dry 48 hours before attaching.

You can pick from a variety of Halloween cupcake recipes for the base of this dessert—the real magic comes from the ghostly design on top. Marshmallow creme is the secret behind this spooky Halloween treat. The orange frosting on the cupcake helps make the spooky ghoul pop.

To make the cupcake, follow these steps:

1. Microwave 1 cup marshmallow creme (enough for eight cupcakes) in a microwave-safe bowl on high 20 seconds or until warm. Cool slightly. Place in a large heavy-duty resealable plastic bag; snip one corner and pipe a ghost shape onto a frosted cupcake.

2. Quickly attach chocolate chips or other small candies for ghost eyes and mouth before marshmallow creme sets.

This spooky cupcake is sure to be a monster hit as Halloween treats for a party. Big eyes and spiky hair transform a plain cupcake into a special Halloween dessert.

To make the cupcake, follow these steps:

1. Insert sour candy corn into the frosting for hair.

2. Cut one thin candy wafer in half and place at the top of baking cup for eyes.

3. Use frosting to stick two blue mini candy-coated chocolates to candy wafer halves for pupils.

If you're in the mood to decorate, this monster Halloween cupcake recipe is a great afternoon project for you and your little helpers. This goofy and spooky blue cupcake is as much fun to make as it is to eat.

To make the Halloween cupcake, follow these steps:

1. Tint frosting teal and ice the cupcake.

2. Tint small amounts of fondant rose and green. Shape small balls of each color into curved and tapered horns; insert into the cupcake. To ensure the horns retain their shapes, prepare and let dry 48 hours before attaching.

3. Tint a small amount of fondant blue and a small amount pink. Roll pink and blue fondant each 1/16 inch thick. Form into ear shapes using scissors; insert into the cupcake.

4. Pipe on frosting eyes and pupils with a small round decorating tip.

5. Tint frosting red; pipe on a mouth using a small round decorating tip.

6. Roll white fondant 1/16 inch thick. Cut out teeth using scissors, and attach using a damp brush.

Take extra candy and turn it into Halloween cupcake toppers! This chocolaty goblin cupcake, made with sour candy and jelly beans, will be gobbled up in a flash at your next Halloween party.

To make the Halloween goblin cupcake, follow these steps:

1. Cut or tear sour gummy straws in half, and insert them into a chocolate-frosted cupcake for the goblin's hair.

2. Use sour gummy rings for eyes.

3. Put a white jelly bean in each ring for eyes and top with a mini chocolate chip (or a dab of chocolate icing).

4. Place a green jelly bean under the sour gummy rings for the goblin's nose.

This vibrant pink cupcake monster proves Halloween cupcake recipes can be bright and cheery, too. A pretty orange bow adds style to licorice locks, making it ready for Halloween guests to gobble up.

To make this Halloween cupcake monster, follow these steps:

1. Tint fondant rose and roll 1/16 inch thick. Cover the cupcake with fondant; cut fondant arms using a knife.

2. For the hair, cut licorice pieces and insert into top of the cupcake as shown.

3. For the bow, tint fondant orange and roll 1/16 inch thick. Cut two 1-1/2x1/4-inch strips. Fold ends toward the center and pinch together. Cut a 1/4x1-inch strip and wrap the center, flattening the ends on the back.

4. Tint fondant teal and roll 1/16 inch thick. Cut nose shape using a knife. Pipe black nostrils with a small round decorating tip.

5. For the eyes, roll white fondant 1/16 inch thick. Cut eyes with knife. Pipe black pupils with a small round decorating tip.

6. Attach features and bow using a damp brush. Insert arms onto each side of cupcake. Pipe black eyelashes with a small round decorating tip.

Editor's Tip: To ensure the fondant bows and arms retain their shapes, prepare and let dry 48 hours before attaching.