Best Halloween Cupcakes: Vanilla Bean Halloween Cupcakes (+More Great Ideas!)
These Halloween cupcake recipes include the best Halloween-themed cupcakes for bakers of every skill level! Some cupcakes are cute and some are scary but they all taste delicious. You're going to want to make these cupcakes for your Halloween parties year after year!
4tablespoonheavy whipping cream(2-4 Tbsp, start with 2 Tbsp)
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Instructions
Vanilla Bean Cupcakes
Preheat your oven to 350°F (175°C) and line 2 muffin pans with cupcake liners.
In a mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar until light and fluffy (about 2 minutes). Add the eggs in one at a time, adding the baking powder and salt with the last egg. Mix until just combined.
Add the milk by adding the first half only, and mixing it into the batter. Add the cake flour (or all-purpose flour) gradually into the wet batter. Finish combining the ingredients with adding the last half of the milk and mixing until smooth, and adding the vanilla bean caviar or paste. Mix until well distributed.
To scrape the vanilla bean caviar from a whole bean: Press the vanilla bean flat on a cutting board then use a sharp knife to cut down the length of the bean to make a slit. Pull the bean open carefully, then use the tip of your knife to scrape down the insides of the bean.
Pour equal portions of the batter into each cupcake liner and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick can be entered into the center of the cupcake and come out clean.
Allow your cupcakes to cool in the pans for about 5 minutes, then remove them from the pan and set them aside so they may cool completely before frosting or serving.
Vanilla Bean Buttercream Frosting
In a large mixing bowl or the bowl of your stand mixer, beat 1 cup of softened butter until it is creamy and pale in color (about 5-6 minutes).
Add 2 teaspoons of vanilla bean caviar, 1 cup confectioners sugar, and the optional pinch of salt to the bowl of butter (*see note). Mix on medium speed until thoroughly combined, then begin alternating between adding small amounts of heavy cream and the remaining sugar as it mixes. *You may not need all of the heavy cream to reach your desired consistency.
Once the consistency of the frosting is firm yet spreadable and all of the confectioners sugar has been used, stop adding heavy cream.
Continue to whip until the frosting becomes light and fluffy (about 2-3 minutes). Spread or pipe onto cooled vanilla bean cupcakes and top with your desired Halloween themed decorations or sprinkles.
Notes
Using room temperature ingredients is beneficial because it helps the cupcakes to bake evenly (and according to recipe timelines).
Salt in your buttercream frosting is optional, but it helps to balance the flavors and reduce sweetness.
Store your frosted cupcakes (or unfrosted) at room temperature in an airtight container for up to 24 hours, or in the fridge for up to 3 days.
Freeze cooled cupcakes after wrapping in plastic wrap, then placing into freezer bags with the air squeezed out. Keep your cupcakes frozen for up to 3 months. Thaw in the fridge overnight, then frost as usual.
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