These Easy Halloween Cupcakes are simple, yet fun to make. Delicious homemade vanilla cake, scrumptious buttercream frosting and SPRINKLES! That's all it takes to make these super easy, but delicious, Halloween cupcakes.

When in doubt, bake cupcakes! Cupcakes are always my go to when I am needing something easy and festive. I love using sprinkles whenever I am baking treats for kids. Nothing, and I mean nothing makes a kid happier than a cupcake topped with lots of colorful sprinkles. With a simple piped buttercream and sprinkles, even the beginner decorator can execute these cute Halloween cupcakes with ease.

The base for this cupcake is my favorite vanilla cake recipe, light, fluffy and perfectly vanilla flavored. Vanilla cake with just a simple buttercream is always a crowd pleaser. You will love how delicious this cake recipe turns out.

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Key Ingredients & Tips

• Butter - Real, unsalted butter is used in both the vanilla cupcakes and the vanilla buttercream for that rich, homemade flavor.
• Sugars - You'll need granulated sugar for the cupcakes and powdered sugar for the buttercream. I recommend sifting the powdered sugar to avoid any clumps-once they're in the buttercream, they're nearly impossible to fix!
• Milk & Sour Cream - Make sure both are at room temperature for better blending. The sour cream adds moisture and richness to the cupcakes.
• Heavy Cream - Used in the buttercream to help achieve that fluffy, pipeable texture. If needed, you can substitute with milk, but the cream gives a better consistency.
• Sprinkles - Feel free to get creative! I mixed a few Halloween sprinkle blends and added fun googly eye sprinkles for a festive touch.
  

How To Make Easy Halloween Cupcakes

It doesn't have to take long to make really cute Halloween Cupcakes. All you have to do is wait for the cupcakes to cool completely before frosting them.

STEP 1

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and sugar. Cream the butter and sugar together for 4 minutes, or until light and fluffy.

STEP 2

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

STEP 3

In a small bowl or measuring cup, stir together the milk and sour cream until fully combined. Set aside.

STEP 4

Once the butter and sugar mixture is fluffy, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

STEP 5

Add ⅓ of the dry ingredients to the butter mixture and mix on low speed just until combined. Pour in ⅓ of the milk mixture and mix again. Continue alternating between the dry and wet mixtures, mixing just until everything is incorporated. Scrape down the sides of the bowl as needed.

STEP 6
Fold in the sprinkles gently, making sure they're evenly distributed throughout the batter. Scoop the batter into the prepared cupcake liners, filling each one about halfway. Bake for 22-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

Tips for Making in Advance

If making these cupcakes in advance I recommend waiting to decorate them until the day you plan to serve them. You can bake the cupcakes, cool them and wrap them in plastic wrap to keep them fresh. Try to use them within 3 days for the best texture.

You can also make the buttercream frosting in advance. It will need to be set out to come up to room temperature before you can pipe it onto the cupcakes. If possible, make that frosting when you are ready to decorate the cupcakes. It's much easier that way.

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Easy Halloween Cupcakes

These Easy Halloween Cupcakes are simple, yet fun to make. Delicious homemade vanilla cake, scrumptious buttercream frosting and SPRINKLES! That's all it takes to make these super easy, but delicious, Halloween cupcakes.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Rest Time 45 minutes mins

Total Time 1 hour hr 22 minutes mins

Course Dessert

Servings 18 Cupcakes

Ingredients

  

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Vanilla Cupakes

• 8 ounces unsalted butter softeneded
• 1 cup sugar
• 2 large eggs room temperature
• 1 ¼ teaspoons vanilla extract
• ½ cup milk room temperature
• 2 tablespoons sour cream room temperature
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup sprinkles

Vanilla Buttercream Frosting

• 1 cup unsalted butter softened
• 3 cups powdered sugar sifted
• 1 ½ teaspoons vanilla extract
• 2 tablespoons heavy cream
• As Needed sprinkles

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

 

• Preheat an oven to 350° F and line a cupcake pan with liners.
• In the bowl of a mixer fitted with a paddle combine the softened butter and sugar. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
• In a separate bowl combine the flour, baking powder, baking soda, and salt. Set aside.  Measure out the milk, add in the sour cream and stir until fully combined. Set aside.
• Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
• Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined.  Pour in ⅓ of the milk mixture, mix on low until just combined.  Continue this process until all of the flour and milk mixtures have been incorporated.  Scraping down the sides of the bowl as needed.  Fold in the sprinkles.  
• Scoop into the lined cupcake pan, filling each liner ½ way full.  Bake for 22-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  Set aside to cool completely.  
• In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
• With the mixer on the lowest setting, slowly add in the powdered sugar, 1 cup at a time, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
• Stop the mixer, scrape the bowl and add in the salt, vanilla extract and heavy cream. Mix well to combine.
• Once the cupcakes have completely cooled, they are ready to be frosted.  Fill a piping bag fitted with a large (1 M Wilton) open star piping tip.  Frost and decorate with sprinkles.  Enjoy!

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Summertime is the perfect time for enjoying fresh peaches! These Peach Crumble Bars are a delightful treat with their tender, buttery crust, juicy peach filling, and sweet brown sugar crumble on top. They are simply irresistible, and I'm sure you'll love them!

Every year I look forward to the fresh peaches coming into the farmer's market. I like to load up on peaches and immediately get to making all of my favorite recipes like these baked peach hand pies. Peach Crumble Bars are one of my family's favorite peach desserts, and the one that I look forward to the most every year.

This recipe is incredibly simple to make because the crust and crumb topping are the same. The peach filling requires just a few basic ingredients that are mixed together, drained, and then poured onto the crust.

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The hardest part of this recipe is waiting for it to cool before cutting into it. The longer you wait, the easier it will be to remove from the pan without falling apart. Trust me, the aroma will be tempting, but patience is key.

Key Ingredients & Substitutions

The full ingredient list is in the recipe card below.

• Sugars - Both brown sugar and granulated sugar are needed. Don't have brown sugar? No problem-replace it with more granulated sugar.
• Cornstarch - Thickens the peach filling as it cooks. This is an essential ingredient and must not be skipped.
• Spices - Both cinnamon and nutmeg add flavor to the peach filling and crust/crumble.
• Lemon Juice - Fresh or bottled, it brightens the peach filling and balances sweetness.
• Peaches - Fresh, ripe peaches that have been peeled and diced.

How To Make Peach Crumble Bars

The full recipe is in the recipe card below.

STEP 1

To make the crust/crumble combine the dry ingredients in a medium bowl. Whisk to combine then cut in the cold butter.

STEP 2

Add the egg to the mixture and mix together until fully combined. Press half of the mixture into a prepared pan and bake for 15 minutes. Set aside to cool until needed.

STEP 3

To make the peach filling start out by peeling and dicing the peaches. I like to dice the peaches into ½" pieces. Place them in a bowl and sprinkle over the remaining filling ingredients. Toss to evenly coat. Let sit for 5-10 minutes.

STEP 4

Drain off the liquid that has accumulated in the peach filling bowl. (This is a crucial step. If you use the liquid, the filling won't set properly, and the crust will become soggy.) Pour the filling over the crust and top with the crumble mixture.

It is okay if a little of the liquid gets in the pan, just try not to add too much of the liquid.

STEP 5

Bake for 40-50 minutes or until the filling is bubbly around the edges. Cool completely before cutting. Enjoy!

Storage Tip

Peach Crumble Bars are best enjoyed the same day they are prepared. If you need to store them, place them in an airtight container in the refrigerator for up to five days.

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Peach Crumble Bars

Summertime is the perfect time for enjoying fresh peaches! These Peach Crumble Bars are a delightful treat with their tender, buttery crust, juicy peach filling, and sweet brown sugar crumble on top. They are simply irresistible, and I'm sure you'll love them!

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Rest Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Servings 18

Ingredients

  

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Crust/Crumb Mixture

• 3 cups all-purpose flour
• ½ Cup brown sugar lightly packed
• ½ cup granulated sugar
• 1 teaspoon baking powder
• 1 ¼ teaspoons cinnamon
• ¼ teaspoon salt
• 8 ounces cold, unsalted butter cubed or shredded

• 1 large egg lightly beaten

Peach Filling

• 5 ½ cups peeled and diced into ½-inch pieces
• ¾ cup granulated sugar
• 1 tablespoon lemon juice
• 4 tablespoons cornstarch
• ¼ teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

 

Crust/Crumble

• Preheat an oven to 350° F.  Line a 9x13 baking dish with parchment paper.
• In a medium bowl, combine the flour, both sugars, baking powder, cinnamon and salt.  Whisk to fully combine then cut in the cold butter until it resembles coarse crumbs.
• Now mix in the lightly beaten egg just until it is fully combined.  Spread half of the mixture onto the bottom of the lined baking dish and bake for 15 minutes.  Once done, remove from the oven and set aside until needed.

Peach Filling

• Place the peaches, sugar, lemon juice, cornstarch, nutmeg, cinnamon and vanilla extract in a large bowl.  Mix to fully combine. Let sit for 5-10 minutes.
• Drain of the liquid that has accumulated in the bowl and spread the peach filling out in an even layer over the prepared crust.  Sprinkle over the crumb topping and bake for 40-50 minutes.
• The peach bars are done when the filling is bubbling around the edges and the crumble is lightly browned and set.  Cool completely before cutting.  Enjoy!

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Your favorite pudding meets a cupcake. Banana Pudding Cupcakes are a game-changer! These are moist, fluffy vanilla cupcakes filled with the best homemade banana pudding and topped with a banana whipped cream.

I love just about anything with bananas in it. I've shared some of my favorite banana recipes with, like these Chocolate Chip Banana Muffins and this Banana Nut Baked Oatmeal. These Banana Pudding Cupcakes are by far the best one. Perhaps it's my Southern roots, but banana pudding holds a special place in my heart.

I mean, what's not to love about the combination of pudding, fresh bananas, and fluffy whipped cream? That's the inspiration behind this cupcake. If you're a fan of banana pudding, these cupcakes are a must-try!

When I embarked on creating these scrumptious cupcakes, my goal was to infuse them with natural banana-flavored pudding, avoiding artificial flavorings. To accomplish this, I begin by steeping half of an overly ripe banana in milk overnight, which I then use to prepare the pudding the following day.

This technique imparts a fresh banana taste without the need for actual banana pieces that might oxidize and spoil the texture. This method really does make the BEST pudding; I even use it for my traditional banana pudding.

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Tips

• Assemble the cupcakes right before serving. Alternately you can assemble the cupcakes (minus the vanilla wafer and banana slice) in advance and refrigerate them. Just be sure to remove them from the refrigerator 30 minutes before serving.
• Do not place the vanilla wafer and fresh banana slice on the cupcakes until you are ready to serve the cupcakes. The wafer will get soggy, and the banana will turn brown.
• If you want to completely make the cupcakes in advance, do not garnish with the vanilla wafers and sliced bananas. Trust me, there will be plenty of fresh banana flavor from the pudding and whipped cream.

How To Make Banana Pudding Cupcakes

These cupcakes do take a little extra time and prep work, but I promise it is so worth it!

STEP 1

The day before preparing the pudding, slice half of a very ripe banana and put it into a container. Then pour in the milk, cover it, and let it refrigerate for 12 to 24 hours.

STEP 2

After the banana has soaked in the milk for 12-24 hours, strain the milk and discard the banana.

STEP 3

In a medium bowl whisk together the egg yolks. Set aside. In a small bowl whisk together ¼ cup of the milk with the cornstarch. Set aside.

Combine the remaining milk, all of the sugar and salt in a medium saucepan. Place over medium heat and whisk until the mixture is hot.

STEP 4

Once the milk mixture is hot, slowly pour about ½ cup of the mixture into the egg yolks. Whisk vigorously until fully combined. Slowly pour the mixture back into the pan. Pour in the cornstarch mixture.

Place the pan back over medium heat and continue whisking until the mixture begins to simmer and thicken. Remove from the heat, whisk in the vanilla extract and butter.

STEP 5

Pour into a clean bowl and place a piece of plastic wrap over the pudding, pressing it to the top of the pudding. Allow to cool for 20-30 minutes before refrigerating for 4 or more hours.

STEP 1

Place the remaining half of the banana from the pudding preparation into a container. Add the heavy cream to this container, then cover it and place in the refrigerator.

STEP 2

After the cupcakes have cooled completely and the pudding has set, strain the heavy cream into the bowl of a mixer. Discard the banana slices.

STEP 3

Begin mixing until just before stiff peaks. Add in the powdered sugar and vanilla extract. Continue mixing until stiff peaks form. Place in a piping bag fitted with your choice of piping tip.

ASSEMBLING THe CUPCAKES

When the cupcakes are completely cooled and the banana pudding is set, gently scoop out the center of the cupcakes.

Fill each hole with banana pudding. Spread a little on top of each cupcake as well.

Pipe on the banana whipped cream. Then place a vanilla wafer and slice of fresh banana on top of each cupcake.

Serve and enjoy!

More Delicious Recipes

Apple Pie Cinnamon Rolls

Chocolate Cupcakes with Peanut Butter Frosting

Vanilla Cupcakes

Vanilla Cupcakes with Chocolate Frosting

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Banana Pudding Cupcakes

Moist, fluffy vanilla cupcakes filled with the BEST homemade banana pudding and topped with banana whipped cream. The perfect treat for any occasion.

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Prep Time 1 day d

Cook Time 40 minutes mins

Rest Time 4 hours hrs

Total Time 1 day d 4 hours hrs 40 minutes mins

Course Dessert

Servings 14

Ingredients

  

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Vanilla Cupcake

• ½ cup usalted butter softened
• 1 cup sugar
• 2 large eggs room temperature
• 1 ¼ teaspoons vanilla extract
• ½ cup buttermilk room temperature
• 2 tablespoons sour cream room temperature
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ easpoon salt

Banana Pudding (See Notes)

• 3 cups milk
• ½ large ripe banana sliced
• 3 ½ tablespoons cornstarch
• ¾ cup sugar
• 3 large egg yolks
• 4 teaspoons unsalted butter
• 1 ½ teaspoons vanilla extract
• 1 pinch salt

Banana Whipped Cream

• 2 cups heavy whipping cream cold
• ½ large ripe banana sliced
• ½ cup powdered sugar
• 1 splash vanilla extract

• As Needed vanilla wafers
• As Needed banana

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

 

Vanilla Cupcakes

• Preheat an oven to 350° F and line a cupcake pan with liners.
• In a mixing bowl combine the softened butter and sugar. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
• While the butter and sugar are creaming combine the flour, baking powder, baking soda, and salt in a medium bowl.  Set aside.

  Measure out the buttermilk, add in the sour cream and stir until fully combined. Set aside.
• Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
• Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined.

  Pour in ⅓ of the milk mixture, mix on low until just combined.
• Continue this process until all of the flour and milk mixture have been incorporated. Scraping down the sides of the bowl as needed.

  Scoop into the prepared cupcake pan.
• Bake for approximately 20-25 minutes. The cupcakes are ready when a toothpick inserted in one of the cupcakes comes out with moist crumbs. Cool for 5 minutes before removing from the pan. Place cupcakes on a cooling rack.

Banana Pudding

• The day before preparing the pudding, slice half of a very ripe banana and put it into a container. Then pour in the milk, cover it, and let it refrigerate for 12 to 24 hours.
• After the banana has soaked in the milk for 12-24 hours, strain the milk and discard the banana.

  In a medium bowl whisk together the egg yolks. Set aside.
• In a small bowl whisk together ¼ cup of the milk with the cornstarch. Set aside.
• Combine the remaining milk, all of the sugar and salt in a medium saucepan. Place over medium heat and whisk until the mixture is hot.
• Once the milk mixture is hot, slowly pour about ½ cup of the mixture into the egg yolks. Whisk vigorously until fully combined. Slowly pour the mixture back into the pan. Add in the cornstarch mixture.
• Place the pan back over medium heat and continue whisking until the mixture begins to simmer and thicken. Remove from the heat, whisk in the vanilla extract and butter.
• Pour into a clean bowl and place a piece of plastic wrap over the pudding, pressing it to the top of the pudding. Allow to cool for 20-30 minutes before refrigerating for 4 or more hours.

Banana Whipped Cream

• 12-24 hours before making the Banana Pudding Cupcakes slice half of a very ripe banana and place in a container. Pour the heavy cream in the same container, cover and refrigerate.
• After the cupcakes have cooled completely and the pudding has set, strain the heavy cream into the bowl of a mixer. Discard the banana slices.
• Begin mixing until just before stiff peaks. Add in the powdered sugar and vanilla extract. Continue mixing until stiff peaks form. Place in a piping bag fitted with your choice of piping tip.

Assembling Cupcakes

• When the cupcakes are completely cooled and the banana pudding is set, gently scoop out the center of the cupcakes.
• Fill each hole with banana pudding. Spread a little on top of each cupcake as well.  Pipe on the shipped cream and top with a slice of fresh banana and a vanilla wafer.  Enjoy!

Notes

Start infusing the milk and heavy cream 12-24 hours before making the recipe.

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