Skip to Content

Owl and Spider Cupcakes

  • Save Recipe
  • Prep 25 min
  • Total 2 hr 10 min
  • Servings 24
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Add something creative to your Halloween celebration! Enjoy these owl shaped cupcakes made with Betty Crocker* SuperMoist* Golden Cake Mix and Betty Crocker* Creamy Deluxe* frosting.
Created Oct 11, 2012
  • Save
  • Share
  • Keep Screen On


  • 1 box Betty Crocker* SuperMoist* Golden Cake Mix (or any flavour)
  • Water, vegetable oil and eggs called for on cake mix package)

  • Black string licorice, cut into 2-inch (5 cm) pieces
  • 2 containers Betty Crocker* Creamy Deluxe* Chocolate Frosting
  • Black decorator sugar crystals
  • Large black gumdrops
  • Red cinnamon candies
  • Assorted candies
  • Chocolate wafer cookies


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    Mix and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 3
    To make spiders, press 4 licorice pieces into each side of 12 of the cupcakes, letting about 1 1/2 inches hang over side of cupcake. Spread tops of cupcakes with chocolate frosting; sprinkle with black decorator sugar crystals. Slice black gumdrops in half for faces. Press red cinnamon candies in centre for eyes.
  • 4
    To make owls, spread chocolate frosting on remaining 12 cupcakes. Use candies to form eyes, beaks and feet on each cupcake. Cut chocolate wafer cookies into quarters; place wafer pieces, triangle points up, behind eyes for ears. Cut wafer cookies into thirds for wings; place on cupcakes. Store loosely covered.

Expert Tips

  • Tip 1
    Tip: Candy corn pieces can be used for the owls' beaks, and yellow ring-shaped hard candies can be used for the owls' eyes.
  • Tip 2
    Tip: If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

260 Calories, 10g Total Fat, 1g Protein, 40g Total Carbs, 28g Sugars

Nutrition Facts

Serving Size: 24 Cupcakes
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved