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.
Ingredients
Vanilla Cupakes
- 8 oz unsalted butter softeneded
- 1 Cup sugar
- 2 Large eggs room temperature
- 1 ¼ teaspoon vanilla extract
- ½ Cup milk room temperature
- 2 tablespoon sour cream room temperature
- 1 ½ cup 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 cup powdered sugar sifted
- 1 ½ teaspoon vanilla extract
- 2 tablespoon heavy cream
- As Needed sprinkles
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!
Notes
This recipe makes 16-18 cupcakes.