Spider and pumpkin cupcakes

Recipe: Halloween spider and pumpkin cupcakes

Certainly not a trick, these cupcakes are 100% treat. Celebrate Halloween in style with these cute cupcakes.



  1. Preheat the oven to 160°C (180°C fan, gas mark 4). Line a cupcake tin with cupcake cases.
  2. Cream together the butter and sugar until pale & fluffy, add the vanilla extract and eggs, one at a time, beating until mixed. Gently fold in the flour.
  3. Spoon the mixture into the cases until 2/3 full. Bake in the oven for 25 mins until golden brown or a skewer comes out clean. Allow to cool on a wire rack.
  4. For the buttercream together the butter, icing sugar & vanilla extract until pale and fluffy . Using a palette knife or a piping bag and nozzle, smooth or pipe some frosting onto the top of the cupcakes.
  5. To make the spider, roll 8 long sausages of black icing for the legs and place on the cake, then make a ball of black icing for the body and place on top. Make 2 small ball of white icing for the eyes and stick to the body using a dab of water.
  6. To make the pumpkin, roll a ball of orange icing into a pumpkin shape and use the end of a teaspoon to make ridges then place on top of the cake, make a leaf shape using the green icing and stick to the pumpkin with a dab of water.

Prep time: 35 mins

Bake time: 25 mins

Serves: 12


  • 225g Butter (unsalted) softened
  • 225g Unrefined golden caster sugar
  • Unrefined golden caster sugar
  • 4 Egg(s) (free range) large
  • 225g Self-raising white flour
  • Self-raising white flour
  • ½tsp Vanilla extract
  • Vanilla extract

For the buttercream

  • 250g Butter (unsalted) softened
  • 500g Icing sugar
  • Icing sugar
  • ½tsp Vanilla extract
  • Vanilla extract
  • Sugar paste icing white, black, green, orange

Recipe courtesy of BakingMad.com


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