Owl Cupcakes

Impress your guests with these owl cupcakes. Sliced almond feathers, a cashew nose, and silly cookie eyes make these Halloween cupcakes almost too adorable to eat. Almost!

Bright-Eyed Owl Cupcakes
Photo: Jason Donnelly
Prep Time:
45 mins
Stand Time:
30 mins
Total Time:
45 mins


  • 18 inch cupcakes in paper bake cups (any flavor)

  • 1 Creamy Vanilla Frosting

  • 18 inch raspberry and vanilla crème sandwich cookies, split*

  • 36 green candy-coated milk chocolate pieces

  • 18 whole cashews

  • ¾ cup sliced almonds

Creamy Vanilla Frosting

  • butter

  • shortening

  • 2 cup powdered sugar

  • 1 tablespoon milk

  • 1 teaspoon vanilla

  • Milk (optional)


  1. Frost cupcakes with Creamy Vanilla Frosting, reserving a small amount for attaching candies.

  2. For eyes, arrange two of the cookie halves, bottom sides up, side-by-side on top of each cupcake. Use frosting to attach candy-coated chocolate pieces to centers for eyes.

  3. For a beak, insert a cashew between the eyes on each cupcake.

  4. Cover the rest of each cupcake top with overlapping rows of sliced almonds.

Creamy Vanilla Frosting

  1. Allow butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat butter and shortening with an electric mixer on medium speed until creamy. Add 1 cup of the powdered sugar, beating well. Beat in the 1 tablespoon milk and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional milk to make frosting smooth and creamy.

*Test Kitchen Tip:

If your prefer, use vanilla wafers and pipe a large dot in the center of each wafer.