Description
These festive Pumpkin Spice Pudding Halloween Cupcakes are a delightful treat perfect for the spooky season. Moist and flavorful cupcakes infused with pumpkin spice pudding and apple cider are topped with a creative moon and cat decoration made from melted candy and sprinkles, adding a fun and seasonal touch to your Halloween celebrations.
Ingredients
Scale
For the Cupcakes
- 3 cups all-purpose flour
- 3½ teaspoons baking powder
- 2 cups granulated sugar
- 1 (3.4 ounce) pumpkin spice pudding mix
- ¾ cup vegetable oil
- 3 large eggs
- 1 cup apple cider
For the Decorations
- Black candy melts (quantity as needed for dipping)
- Yellow candy melts (quantity as needed for moons)
- Yellow sugar sprinkles
- Small lollipop sticks or cupcake picks
- Optional: additional sprinkles for decorating
Instructions
- Preheat and Prepare Liners: Preheat your oven to 350°F (175°C). Line 24 cupcake wells with cupcake liners and set aside to prepare the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and pumpkin spice pudding mix until well combined.
- Add Wet Ingredients: Add the vegetable oil, eggs, and apple cider to the dry ingredients. Mix on medium speed for about 2 minutes or until the batter is smooth, well combined, and creamy.
- Fill and Bake Cupcakes: Fill each cupcake liner about three-quarters full with the batter. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool cupcakes on a wire rack.
- Prepare Moon Decorations: Measure your small lollipop sticks or cupcake picks to determine the size of your moon shapes, using a biscuit cutter or similar round object. Trace circles lightly on parchment paper, then flip the parchment and tape it to a cookie sheet to create a guide.
- Melt Yellow Candy Melts and Form Moons: Melt the yellow candy melts according to package instructions. Transfer the melted candy into a squeeze bottle or a zip-top bag with a corner cut off. Trace the circles on the parchment paper first, then fill them in completely. Sprinkle yellow sugar sprinkles on top to cover any uneven spots. Freeze the cookie sheet with candy moons for 10 minutes to harden.
- Add Lollipop Stick to Moon: Remove moons from the freezer and shake off excess sprinkles. Turn them over. Dip the small lollipop sticks into some melted yellow candy and place them centered on the back side of each moon. Return to the freezer for another 10 minutes to set.
- Decorate Cupcakes: Melt black candy melts according to package instructions. Dip the cooled cupcake tops into the melted black candy, then immediately dip into colored sugar sprinkles. Quickly place the prepared moon decorations on top of each cupcake, and add the cat pick or lollipop stick for extra Halloween flair. Note: It is crucial to add the moon decoration immediately after dipping; once the candy hardens, it will be impossible to attach the moons.
Notes
- VERY IMPORTANT: Add the moon decoration immediately after dipping the cupcake top in melted candy and before sprinkles harden for easy attachment.
- Use parchment paper traced and flipped to ensure even circle shapes for the moons.
- Freezing after candy application helps the decorations set quickly and easily.
- Substitute apple cider with pumpkin puree for a more intense pumpkin flavor, adjusting wet ingredient amounts accordingly.
- Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Ensure the candy melts are fully cooled before handling to avoid melting or distortion of decorations.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 45mg
