Get Halloween-Ready with Spooktacular Cinnamon Cupcakes

Fall flavors and Halloween decorations make an ideal seasonal combination. These Cinnamon Spiced Ghost Cupcakes are the perfect example, with the warmth and sweetness of the cake offering a tasty base for piles of frightful frosting. All it takes to transform a swirl of white buttercream into a spooky ghost is a couple dots of food coloring, chocolate chips or another candy of choice.

They’re simple to make, easy to personalize and fun for all ages, whether you’re baking a tray for kids to decorate or bringing them to a Halloween party. Add sprinkles, a dusting of cinnamon or decorations that fit your theme.

Find more seasonal recipes to enjoy at Culinary.net.

Cinnamon Spiced Ghost Cupcakes

Recipe adapted from The Marble Kitchen

Prep time: 20 minutes

Cook time: 16 minutes

Servings: 12

1 1/4    cups all-purpose flour

3/4       teaspoon baking powder

2          teaspoons ground cinnamon

1/2       teaspoon kosher salt

6          tablespoons unsalted butter, at room temperature

1/2       cup granulated sugar

1/4       cup brown sugar

1          egg, at room temperature

3/4       cup milk

1          teaspoon vanilla extract

Vanilla Buttercream Frosting:

1          cup unsalted butter, at room temperature

1/2       teaspoon salt

4          cups powdered sugar, sifted

3-5       tablespoons heavy cream, at room temperature

1          tablespoon vanilla extract

            black food dye or chocolate chips

Preheat oven to 350 F and line cupcake pan with paper liners.

In medium bowl, combine flour, baking powder, cinnamon and salt.

Using electric or stand mixer, cream butter, sugar and brown sugar about 4 minutes on medium or medium-high speed until light and fluffy. Add egg, mixing well and scraping down bowl.

In small bowl or measuring cup, whisk milk and vanilla. Set aside.

Add 1/3 dry ingredient mixture to butter mixture and beat until combined. Add 1/2 milk mixture and mix well. Continue alternating dry and wet ingredients.

Bake about 16 minutes, or until toothpick inserted in middle of cupcake comes out clean. Cool in pan 5 minutes then transfer to wire rack to cool completely before frosting.

To make frosting: Using electric or stand mixer, beat butter and salt on medium-high speed 5 minutes, scraping down bowl halfway through.

Reduce speed to low and add sugar 1/2 cup at a time, alternating with heavy cream until 3 tablespoons have been added. Stop occasionally to scrape down bowl. Once all sugar is in, add vanilla and beat on medium-low 1 minute until light and fluffy. If desired, add additional cream 1 teaspoon at a time until frosting reaches preferred consistency.

Place buttercream in piping bag with large round tip. Pipe tall mounds of frosting on each cupcake in ghost shapes (wider on bottom, narrower on top). Add dots of black food dye or chocolate chips for eyes.

Photo courtesy of Unsplash