If you’re looking to add a little magic and color to your Halloween celebrations, you absolutely have to try this Halloween Funfetti Cupcakes Recipe. These cupcakes are a festive treat that burst with fun and flavor, featuring black and orange sprinkles in every bite, topped off with a rich black cocoa buttercream frosting. Trust me, whether you’re baking with kids or just want a playful twist on a classic cupcake, this recipe will become your new favorite for the spooky season.
Why You’ll Love This Recipe
- Funfetti Surprise: The black and orange jimmies sprinkles add a festive pop of color inside each cupcake, making every bite exciting.
- Rich Black Cocoa Frosting: Unlike your typical buttercream, this uses black cocoa powder for an uncanny, decadent dark frosting perfect for October vibes.
- Kid-Friendly Baking: I found this recipe super easy to follow with family, and it encourages little bakers to be hands-on, especially with the sprinkle folding.
- Perfect Balance: Light, fluffy cupcakes paired with creamy, not-too-sweet frosting—this combo wins over even those who aren’t cupcake fanatics.
Ingredients You’ll Need
The ingredients for this Halloween Funfetti Cupcakes Recipe come together beautifully to create cupcakes that are moist, tender, and full of festive flair. You’ll notice the combination of baking powder and baking soda, which gives the perfect lift, while the mixture of black and orange sprinkles inside keeps things fun and colorful.
- Unbleached all-purpose flour: Gives structure without an overly dense crumb—plus, I always reach for unbleached for better flavor.
- Baking powder and baking soda: These leavening agents make sure the cupcakes rise perfectly.
- Salt: Enhances the flavors, balancing sweetness.
- Plant-based butter (or regular butter): I usually use regular butter for flavor, but plant-based works brilliantly if you prefer dairy-free.
- White granulated sugar: Sweetens the cupcakes perfectly without overpowering the sprinkles.
- Egg whites: Only the whites keep the cupcakes light and airy; bringing them to room temperature helps with better mixing.
- Vanilla extract: Essential for that warm, classic cupcake flavor.
- Almond extract (optional): A little touch of almond gives a subtle, special note that I love but you can skip if you want.
- Almond milk (or any milk): Adding moisture and tenderness to the batter—warm it slightly for best results.
- Black and orange jimmies sprinkles: The star of the show for the funfetti effect—don’t substitute with non-jimmie types or colors!
- Black cocoa powder: This unique cocoa powder is darker and less bitter, giving the frosting its signature black hue.
- Natural cocoa powder: Complements the black cocoa with richer chocolate flavor.
- Powdered sugar: For a silky smooth frosting that’s not grainy.
Variations
One of the things I adore about this Halloween Funfetti Cupcakes Recipe is how easy it is to personalize. Whether you want to tweak the flavors, switch up the colors, or make it allergy-friendly, I’ve tried a few variations that turned out great and I encourage you to experiment too.
- Dairy-Free Version: I swapped the butter with plant-based alternatives and almond milk with oat milk once, and honestly, no one could tell the difference—the cupcakes stayed soft and moist.
- Flavored Frosting: For a change, I once mixed in a teaspoon of orange zest into the frosting for a little citrus punch that paired perfectly with the seasonal theme.
- Sprinkle Swap: You can use other Halloween-themed sprinkles or even mini chocolate chips if you want more chocolate in every bite.
How to Make Halloween Funfetti Cupcakes Recipe
Step 1: Prep Like a Pro
Before diving in, I always like to bring my egg whites to room temperature by placing them in warm water for about 10 minutes. This little trick makes beating them into the batter so much easier. Meanwhile, preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners—trust me, having these ready upfront saves you from last-minute scrambling later.
Step 2: Dry Ingredients First
In a medium bowl, whisk together the unbleached flour, baking powder, baking soda, and salt. This ensures your leavening is evenly distributed and prevents any lumps. Set this aside for now—you’ll be adding it gradually to the wet ingredients.
Step 3: Getting the Batter Just Right
In a large bowl, beat your softened butter and sugar together for around 30 seconds until light and creamy—I love how this step builds the cupcake’s tender crumb. Then, beat in the egg whites one at a time, followed by the vanilla and almond extracts. Alternately add the dry ingredients in thirds and the warm almond milk in halves, mixing gently each time until everything is combined and smooth. This staggered mixing? It’s what keeps the batter from getting dense.
Step 4: The Festive Fold
Here’s where the Halloween fun really kicks in—gently fold in the black and orange jimmies sprinkles with a large spoon. I always remind myself to be gentle here; you want to keep the air in the batter and not melt those festive sprinkles.
Step 5: Bake and Cool
Spoon the batter into your prepared muffin tin, filling each cup about a quarter of an inch from the top to let them rise without spilling over. Bake them for 17-23 minutes at 350°F; my cupcakes usually take about 20 minutes. You’ll know they’re ready when a toothpick poked in comes out mostly clean with a few crumbs attached. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely—this cooling step is key to ensuring your frosting won’t melt.
Step 6: Frost with Flair
When your cupcakes are fully cool, make the luscious black cocoa buttercream. Beat the butter with vanilla extract until creamy, then sift in the black cocoa and natural cocoa powders, mixing until well combined. Add powdered sugar gradually, upping the speed as you go, and thin to your perfect spreadable consistency with almond milk added a teaspoon at a time. I love piping the frosting and immediately sprinkling on more jimmies before the frosting sets—it helps them stick perfectly. Pro tip: this recipe yields just enough frosting to nicely top 12 cupcakes without overwhelming the bite.
Pro Tips for Making Halloween Funfetti Cupcakes Recipe
- Bring Eggs to Room Temp: I noticed the batter comes together more smoothly and rises better when egg whites aren’t cold straight from the fridge.
- Don’t Overmix: Mixing just until combined keeps the cupcakes tender, especially when you’re folding in sprinkles.
- Sprinkle Timing: Pipe frosting onto one cupcake at a time, immediately sprinkle jimmies on top—waiting too long and the sprinkles won’t stick!
- Cool Completely: Never frost warm cupcakes; I’ve learned the hard way it makes your buttercream melt and slide off.
How to Serve Halloween Funfetti Cupcakes Recipe
Garnishes
For garnishes, I like to stick with the classic Halloween spirit—more orange and black sprinkles right on the frosting look delightful and add extra crunch. Sometimes, I add a little edible glitter or tiny candy eyeballs for a spooky twist that kids adore!
Side Dishes
Pair these cupcakes with light refreshments like pumpkin spice lattes, hot apple cider, or a simple glass of milk to balance the sweetness. They’re also a fun companion to a spooky-themed fruit platter or even some salted caramel popcorn for a crowd-pleasing combo.
Creative Ways to Present
I’ve styled these cupcakes for Halloween parties using little cupcake stands draped with faux spider webs and scattered mini pumpkins around them. If you want to get crafty, use themed cupcake liners with ghosts, bats, or pumpkins to amp up the festive look. I’ve also seen friends serve them on black plates with some flickering tea lights for a cozy, haunting effect.
Make Ahead and Storage
Storing Leftovers
Once frosted, store these cupcakes in an airtight container in the fridge. The frosting will naturally darken over time, but it won’t affect the taste. I usually bring them back to room temperature about 20 minutes before serving for the best texture and flavor.
Freezing
I’ve frozen the unfrosted cupcakes wrapped tightly in plastic wrap and foil, which keeps them fresh for up to 3 months. When you’re ready, thaw overnight in the fridge. Save frosting until ready to serve, so it stays fresh and creamy.
Reheating
If you want to warm cupcakes slightly, I gently microwave them for about 10 seconds once thawed (but unfrosted or with frosting removed), then refrost freshly. This revives their softness without melting the frosting prematurely.
FAQs
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Can I make these cupcakes vegan?
Yes! Swap the butter for plant-based butter and use a flax egg or commercial egg replacer instead of egg whites. Use non-dairy milk like almond or oat milk to keep it vegan-friendly. The texture will still be delightful, though it might be slightly denser.
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Why use black cocoa powder in the frosting?
Black cocoa powder gives the frosting a deep black color with less bitterness than regular cocoa powder, keeping it smooth and rich but perfect for the spooky Halloween vibe.
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Can I use other types of sprinkles?
For best results, use jimmies sprinkles in black and orange as they hold their shape and color in the batter. Non-jimmie sprinkles like confetti or nonpareils may melt or bleed colors.
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How long do these cupcakes last?
Stored in an airtight container in the fridge, these cupcakes stay fresh for up to 4 days. Remember to bring them to room temp before serving for the best flavor.
Final Thoughts
Making this Halloween Funfetti Cupcakes Recipe has become a welcomed tradition in my home every fall. The way those festive sprinkles peek through soft, fluffy cupcakes, paired with the dark, chocolatey frosting, is just pure joy. I truly hope you enjoy baking and sharing them as much as my family and I do—there’s something so special about creating a treat that’s as fun to make as it is to eat. Go ahead, spell a little sweetness into your Halloween party—your friends and family will thank you!
Print
Halloween Funfetti Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate Halloween with these festive Funfetti Cupcakes topped with a rich black cocoa buttercream frosting. These moist and fluffy cupcakes are studded with black and orange festive sprinkles, adding colorful bursts of fun in every bite. Perfect for parties or a spooky treat, the cupcakes are baked to perfection and finished with a creamy, spreadable cocoa frosting that holds its shape beautifully.
Ingredients
Cupcake Batter
- 1 3/4 cups (228g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) plant-based butter (or regular butter), softened
- 2/3 cup (133g) white granulated sugar
- 3 large egg whites, room temperature
- 1 tsp vanilla extract (regular or clear)
- 1/2 tsp almond extract (optional)
- 1 cup almond milk (or other milk), lukewarm
- 1/3 cup (~63g) black and orange jimmies sprinkles
Black Cocoa Buttercream Frosting
- 1 cup (113g) plant-based butter (or regular butter), softened
- 1 tsp vanilla extract
- 1/2 cup (50g) black cocoa powder
- 1/2 cup (40g) natural cocoa powder
- 2 1/2 cups (300g) powdered sugar
- 1-2 Tbsp almond milk (or other milk)
- Extra black and orange jimmies sprinkles for topping
Instructions
- Prepare Eggs and Oven: If needed, bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes to ensure even baking. Meanwhile, preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the unbleached all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation into the batter.
- Warm the Milk: Bring your almond milk (or preferred milk) to room temperature or slightly warm it in the microwave for 15-30 seconds. Avoid overheating to prevent curdling in the batter; then set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened plant-based butter and white granulated sugar together for about 30 seconds until light and creamy. Add the room temperature egg whites and continue to beat until combined. Incorporate the vanilla extract and optional almond extract thoroughly.
- Combine Batter Ingredients: Add one-third of the dry ingredient mixture to the wet batter and beat until just combined. Then add half of the milk and beat again. Repeat with another third of the dry ingredients, followed by the remaining milk, mixing thoroughly after each addition. Finally, add the last third of dry ingredients and beat until smooth to create a well-mixed, creamy batter.
- Fold in Sprinkles: Gently fold in the black and orange jimmies sprinkles using a large spoon, distributing them evenly throughout the batter without excessive stirring to avoid bleeding of colors.
- Fill Cupcake Liners and Bake: Spoon or scoop the batter into the prepared muffin pan, filling each liner about 1/4 inch from the top. Bake in the preheated oven at 350°F for 17-23 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Check at 20 minutes for doneness.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Cooling fully before frosting is crucial to prevent melting.
- Make the Black Cocoa Buttercream Frosting: In a large bowl, beat the softened butter and vanilla extract together until smooth. Sift in the black cocoa powder and natural cocoa powder, mixing until fully combined and no lumps remain. Gradually add the powdered sugar, starting at low speed to incorporate, then increase to medium-low speed until smooth and fluffy.
- Adjust Frosting Consistency: Add almond milk one teaspoon at a time until the frosting reaches a smooth, spreadable consistency that is firm enough to hold piped shapes but creamy enough to spread or pipe easily.
- Frost and Decorate Cupcakes: Pipe a few tablespoons of frosting onto each cooled cupcake. Immediately sprinkle with additional black and orange jimmies sprinkles so they stick before the frosting begins to set. Work cupcake by cupcake for best results.
- Storage and Serving: Store the cupcakes in an airtight container in the refrigerator. Note that the frosting may darken as it sits. Before serving, allow cupcakes to thaw at room temperature for at least 20 minutes for optimal texture and flavor.
Notes
- These cupcakes are festive and perfect for Halloween celebrations, featuring colorful confetti sprinkles that don’t bleed into the batter.
- The black cocoa buttercream provides a striking contrast and rich chocolate flavor to balance the sweet funfetti base.
- Use room temperature ingredients to ensure even mixing and perfect texture.
- Frosting yield is designed for 12 cupcakes; avoid piling on too much frosting for best results.
- Sprinkles should be folded gently to prevent color melting but still achieve a colorful effect.
- Let cupcakes cool completely before frosting to avoid melting or sliding frosting.
- Store cupcakes refrigerated but bring to room temperature before serving for the best taste and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
