How do you get vibrant black frosting without using too much food coloring ?

The secret to naturally deep black frosting is using a combination of black cocoa powder and natural cocoa powder. This avoids the bitterness and staining of artificial dyes while delivering a rich, chocolatey flavor and intense color perfect for Halloween Funfetti Cupcakes.

Can I make Halloween Funfetti Cupcakes gluten-free ?

Yes! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend that includes xanthan gum. All other ingredients in the recipe are naturally gluten-free. Be sure to check your sprinkles for hidden wheat-based ingredients.

How far in advance can I make Halloween Funfetti Cupcakes ?

You can bake the cupcakes 2 days in advance and store them in an airtight container. For longer storage, freeze unfrosted cupcakes for up to 2 months. Frost them the day you plan to serve for the freshest flavor and best texture.

What’s the best way to decorate Halloween Funfetti Cupcakes with kids ?

Set up a decorating station! Pre-bake the cupcakes and prep bowls of sprinkles, candy eyes, mini marshmallows, and edible glitter. Let kids add their own spooky designs. It’s fun, interactive, and great for Halloween parties or family nights.

Halloween Funfetti Cupcakes – 7 Terrific Ideas & Easy Recipe

Description

Halloween Funfetti Cupcakes are soft, sprinkle-filled vanilla cupcakes topped with dramatic black cocoa frosting. Perfect for parties, kids, and spooky dessert tables.

Ingredients

Scale

1 3/4 cups (228g) unbleached all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (113g) butter or plant-based butter, softened

2/3 cup (133g) sugar

3 large egg whites, room temperature

1 tsp vanilla extract

1/2 tsp almond extract (optional)

1 cup almond milk (or milk of choice), lukewarm

1/3 cup (~63g) black and orange jimmies sprinkles

1 cup (113g) butter or plant-based butter, softened (for frosting)

1 tsp vanilla extract (for frosting)

1/2 cup (50g) black cocoa powder

1/2 cup (40g) natural cocoa powder

2 1/2 cups (300g) powdered sugar

1–2 Tbsp almond milk (or milk of choice, for frosting)

Cook Mode Prevent your screen from going dark

Instructions

1. Bring eggs to room temperature. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.

2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.

3. Warm milk slightly in microwave until lukewarm.

4. Beat butter and sugar until creamy. Add egg whites, vanilla, and almond extract.

5. Mix in dry ingredients and milk alternately, ending with dry mix. Blend until smooth.

6. Fold in sprinkles gently.

7. Divide batter into liners (about 3/4 full). Bake 17–23 minutes or until a toothpick comes out with a few crumbs.

8. Cool in pan 10 minutes, then transfer to rack.

9. For frosting: Beat butter until fluffy. Add vanilla, cocoa powders, and powdered sugar. Mix, adding milk as needed until smooth.

10. Pipe frosting on cooled cupcakes and top with extra sprinkles.

Notes

You can freeze unfrosted cupcakes for up to 2 months. Let them thaw fully before frosting. Black cocoa adds deep color and flavor—don’t substitute regular cocoa.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 260
Sugar: 22g
Sodium: 95mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg