These Homemade Vanilla Eyeball Halloween Cupcakes are simple to make, adorable and are perfect for Halloween!
Check out this link for more Halloween recipes!
Cupcakes are one of my favorite things to make. I think it’s because they are so fun to decorate and I’m a sucker for vanilla buttercream frosting.
I mentioned before but my son loves Halloween and he loves cupcakes so I had to include a cupcake recipe this year for Halloween Treats Week.
These halloween cupcakes with eyeballs were his idea so I give him all of the credit.
Last year I made Monster Piñata Cupcakes which came out so cute.
This year I also went cute, LOL! I’m just not into the scary, gory, super gruesome Halloween stuff.
So while I did use some food gel under the eyes, I did’t make them all blood shot but feel free to do you and make them however you’d like.
INGREDIENTS FOR EASY EYEBALL HALLOWEEN CUPCAKES:
- cake flour
- baking powder
- baking soda
- salt
- unsalted butter, room temperature
- granulated white sugar
- eggs
- vanilla extract
- sour cream, room temperature
- milk, room temperature
Vanilla Buttercream Frosting
- butter, softened to room temperature
- vanilla extract, I use Adams extract
- powdered sugar
- milk
- salt
HOW TO MAKE SIMPLE HALLOWEEN CUPCAKES HOMEMADE
- Preheat oven to 350 degrees F and place muffin liners into a 12 cavity muffin tin.
- Into a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a large mixing bowl or the bowl of your stand mixer, beat butter for 1 minute. Add sugar and beat another minute. Add in eggs, one at a time, and then vanilla extract.
- Alternating, add in flour and milk, to bowl, until just combined.
- Fill muffin cups 2/3 of the way full and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Vanilla Frosting
- In the bowl of your stand mixer, using the whisk attachment, beat butter until fluffy, about 5 minutes.
- Add in powdered sugar and combine.
- Add in vanilla extract and salt and whip for 2 minutes.
HOW TO DECORATE EASY HALLOWEEN CUPCAKES
I used a simple vanilla buttercream for these cupcakes but feel free to use whatever you’d like.
You could add sprinkles or a different color gel if you’d prefer to make bloody eyeball cupcakes.
You can purchase eyeballs for cupcakes from Treat Street. They are the perfect size for regular cupcakes.
HOW TO STORE VANILLA CUPCAKES
Wrap tightly with saran wrap and store in an air tight container. To keep cupcakes even fresher, store in the refrigerator.
HOW LONG DO HALLOWEEN CUPCAKES LAST?
Vanilla cupcakes will last for 2-3 days at room temperature.
Vanilla cupcakes can last up to 1 week stored in the refrigerator.
Store both in an air tight container.
I recommend frosting cupcakes just before serving.
HOW TO FREEZE CUPCAKES?
The best way to freeze cupcakes are to tightly wrap each cupcakes in plastic wrap and place into a freezer zip top bag or air tight container. You want to make sure you can get out as much air as possible.
Vanilla Cupcakes will last for 2-3 months when stored in the freezer.
To thaw, leave at room temperature.
I do not recommend freezing cupcakes with frosting. Freeze cupcakes unfrosted.
Eyeball Halloween cupcakes are simply decorated and oh so cute to serve for all your festive parties!
Eyeball Halloween Cupcakes
Simple Homemade vanilla cupcakes with vanilla frosting are moist and delicious making them a go to favorite recipe!
Ingredients
- 1 3/4 cups cake flour
- 3/4 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated white sugar
- 2 eggs, room temperature
- 2 teaspoon vanilla extract
- 1/4 cup sour cream, room temperature
- 3/4 cup milk, room temperature
- Vanilla Buttercream Frosting
- 1/2 cup margarine or butter, softened to room temperature
- 1 teaspoon clear vanilla extract*, I use Adams extract
- 2-2/12 cups sifted powdered sugar
- 1/4 cup milk
- salt, to taste
Instructions
- Preheat oven to 350 degrees F and place muffin liners into a 12 cavity muffin tin.
- Into a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a large mixing bowl or the bowl of your stand mixer, beat butter for 1 minute. Add sugar and beat another minute. Add in eggs, one at a time, and then vanilla extract.
- Alternating, add in flour and milk, to bowl, until just combined.
- Fill muffin cups 2/3 of the way full and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Vanilla Frosting
- In the bowl of your stand mixer, using the whisk attachment, beat butter until fluffy, about 5 minutes.
- Add in powdered sugar and combine.
- Add in vanilla extract and salt and whip for 2 minutes.
Notes
*you can use regular, brown vanilla extract but it will tint your frosting. If you are looking for pure white frosting, use clear vanilla.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 51mgSodium: 210mgCarbohydrates: 66gFiber: 0gSugar: 50gProtein: 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.
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