Witchy Cupcakes

witchy cupcakes Dessert
Witchy Cupcakes
  • Prep 30 min
  • Total 47 min
  • Servings 24

Cake mix, ready-to-spread frosting and candies make these cupcakes anything but scary to put together.


  • 1 pkg (510 g) Betty Crocker* SuperMoist Cake Mix (any flavour)
  • Water, vegetable oil and eggs as called for on cake mix package
  • 1 tub (450 g) Betty Crocker* Creamy Deluxe or (340 g) Whipped Frosting (any white or vanilla variety)
  • Green food colouring
  • Assorted candies (black licorice twists, candy corn, candy-coated peanut butter candies)
  • Black decorating gel


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  • 1
    Heat oven to 350°F (180°C). Prepare 24 cupcakes according to package directions.
  • 2
    Bake 17 to 22 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 3
    Tint frosting with green food coloruring. Cut licorice twists lengthwise in half; cut each half crosswise into various lengths.
  • 4
    Frost cupcakes with frosting. Arrange licorice pieces on each cupcake for hat, candy corn for nose and peanut butter candies for eyes. Make pupils of eyes with black gel.

  • Do-Ahead Tip: You can freeze the unfrosted cupcakes up to three months ahead. Frost and decorate the frozen cupcakes, and let thaw at room temperature.
  • Special Touch: Bake the cupcakes in decorative paper baking cups found at party stores or cake-decorating supply stores.

No nutrition information available for this recipe

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