Halloween Funfetti Cupcakes Recipe
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.
Servings: 12 cupcakes
Calories: 441kcal
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.
Nutrition
Serving: 1cupcake | Calories: 441kcal | Carbohydrates: 59g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 146mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 47g | Vitamin A: 495IU | Vitamin C: 0.03mg | Calcium: 45mg | Iron: 1mg
