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Spooky Halloween Ghost Cupcakes

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  • Prep 60 min
  • Total 1 hr 50 min
  • Servings 24
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So easy, but so fun to make these eyeball-covered cupcakes that are sure to bring a smile! Get all you need to create these cupcakes in the baking aisle.
Created Jul 21, 2017
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Ingredients

  • 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 containers Betty Crocker™ Creamy Deluxe™ vanilla frosting
  • 1/2 cup candy sprinkles or coloured sugar
  • Candy eyeballs

Steps

  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool completely, about 30 minutes.
  • 2
    Frost cupcakes a few at a time using 1 container frosting. Immediately sprinkle cupcakes with candy sprinkles.
  • 3
    Place contents of second container of frosting in quart-size resealable plastic freezer bag. Cut small tip from corner of bag. Squeeze frosting onto cupcakes in mound shapes of various sizes.
  • 4
    Decorate as desired using candy eyeballs on frosting mounds.

Expert Tips

  • Tip 1
    If you don’t have candy eyeballs, you can use mini chocolate chips instead.
  • Tip 2
    You can use disposable plastic decorating bags for adding the mounds of frosting.
  • Tip 3
    If desired, you can colour the frosting with a few drops of neon food colour to make colourful frosted cupcakes. Get creative, and decorate cupcakes as you like.

Nutrition Information

280 Calories, 12g Total Fat, 1g Protein, 44g Total Carbs

Nutrition Facts

Serving Size: 24 cupcakes
Calories
280
Total Fat
12g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
25mg
Sodium
250mg
Total Carbs
44g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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