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Halloween Funfetti Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 112 reviews
  • Author: Jaden
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://yummyhere.com/halloween-funfetti-cupcakes-recipe/