This Halloween funfetti cupcakes recipe feature soft and moist vanilla cupcakes that have Halloween sprinkles folded into the batter before baking. They are then topped with black buttercream frosting that's made out of black cocoa powder!
These Halloween cupcakes are a homemade version of Pillsbury's funfetti cake mix. Not only do they taste better, but they're also super easy to make for any home baker.
I topped them with black buttercream that's made with black cocoa powder, so no artificial ingredients or food coloring are used.
Looking for more Halloween desserts? Then check out these: black velvet cake, hocus pocus cookies, and pumpkin pie pop tarts.
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Why You'll Love These Cupcakes
- They're soft and fluffy.
- The black buttercream is natural and has a deep chocolate flavor.
- Fun Halloween sprinkles are used.
- They're perfect to serve at your Halloween party!
Black cocoa powder is a great way to get the color black in your desserts without having to use food dye.
Not only does it taste amazing (like an Oreo cookie), but it also won't stain your clothes or mouth.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Oil: You can use either vegetable or canola oil.
- Eggs: Adding an extra egg white helps the cupcakes to be more light and fluffy.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream.
- Vanilla Extract: Be sure to use pure vanilla extract. No imitation. You could also use vanilla bean paste.
- Black Cocoa Powder: I recommend this black cocoa powder. It tastes so good and gives the frosting a rich black color.
- Halloween Sprinkles: I was able to find sprinkles at my local grocery store, but these ones on Amazon would be so fun to use too: Nonpareils and jimmies.
Instructions
Here are the step by step instructions on how to make these funfetti Halloween cupcakes.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Then fold in the sprinkles.
Step 4: Bake. Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a cooling rack.
Step 5: Make the frosting. In a large electric mixer bowl using the paddle attachment, beat the butter on high speed until smooth.
Add the powdered sugar, black cocoa powder, and heavy cream and mix on low speed until combined. Then increase the speed to high and mix for another 1-2 minutes.
Step 6: Decorate. Frost the cooled cupcakes. I placed the black frosting in a piping bag and used the Wilton 6B piping tip.
Add additional sprinkles to the top of your spooky cupcakes if desired.
Storage Tips
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
You can keep them at room temperature for 2 days before needing to refrigerate them.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Black Cocoa: If you don't have black cocoa powder, you could use regular cocoa powder. I highly recommend the black one, though, as it has a deeper and darker chocolate flavor.
- Sprinkles: Use your favorite Halloween jimmie sprinkles.
Recipe FAQs
You certainly can. Then you could top them with this black frosting. But, this cupcake recipe is so easy and tastes so much better than the boxed version!
Yes you can! Simply make the cupcakes the night before and then make the frosting the day of. Decorate and serve!
Absolutely not. Feel free to use any colored sprinkles you have.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Halloween Recipes
📖 Recipe
Halloween Funfetti Cupcakes Recipe
Equipment
- 12-count muffin pan
- Cupcakes Liners
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Funfetti Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla)
- 2 teaspoons vanilla extract
- ½ cup milk, room temeperature
- ⅓ cup Halloween sprinkles
Black Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- ½ cup black cocoa powder
- ¼ cup plus 2 tablespoons heavy whipping cream
- Halloween sprinkles (optional)
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Funfetti Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix). Then fold in the Halloween sprinkles.
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Black Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes).
- Add the powdered sugar, black cocoa powder, and heavy whipping cream and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the chocolate frosting in a piping bag and used the Wilton 6B piping tip. Then top each frosted cupcake with more sprinkles if desired.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Black Cocoa: If you don't have black cocoa powder, you could use regular cocoa powder. I highly recommend the black one, though, as it has a deeper and darker chocolate flavor.
- Sprinkles: Use your favorite Halloween jimmie sprinkles.
These are so good! The black chocolate frosting is rich and fudgey and tastes like oreos.
These are beyond delicious. I ate far more in one sitting than I care to admit.