Halloween Sprinkles Cupcakes

These double-frosted Halloween Sprinkles Cupcakes are bright and colorful and perfect for spooky parties!

Course Cupcakes

Cuisine American

Prep Time 30

Cook Time 22

Total Time 52

Servings

Calories 395kcal

Author Michelle Ordever

Set oven to temperature instruction on cake mix box and line cupcake pans with 24 Halloween cupcake liners. Set aside.
Make cake mix according to package instructions and divide evenly between the cupcake liners.
Bake for the time directed or until done - a toothpick inserted into the center of a cupcake should come out clean.
Remove from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to cool completely before frosting.
To make the frosting use an electric stand or handheld mixer. Place the butter, powdered sugar, cream and vanilla into a mixing bowl and mix on medium speed until combined and smooth.
Scoop ½ cup of frosting into another bowl and add some orange food coloring gel and stir to combine to the desired shade.
Place the orange frosting into one side of a piping bag fitted with a star tip.
Scoop ½ cup of frosting and add this to the other side of the piping bag. Squeeze down to the tip and set aside.
Add black food coloring to the remaining frosting mix well to combine.
Pour the sprinkles into a bowl and stir to mix. Set aside.
Use an ice cream scoop to place a scoop of black frosting onto each cooled cupcake.
Use a knife or angle spatula to flatten and spread into a thick disc.
Dip the frosted cupcakes into the sprinkles to cover well.
Use the piping bag of orange and white frosting to pipe swirls on top of the sprinkle layer. You may have to squeeze a little of the frosting out first onto a plate to make sure the colors are combined.