Halloween cupcake recipes--there's no trick to these treats

Halloween is the time for sweet treats. Today we share a couple of our favorite Halloween cupcake recipes that are simple, yummy, and super cute--no tricks involved.

Wicked Witch Cupcakes

Makes 12

24 brown mini M&Ms Chocolate cupcakes (your favorite recipe) Buttercream or vanilla frosting with green food coloring to desired tint 12 chocolate sugar cones 1 pound black licorice laces, cut into 1/4-inch, 1/2-inch and 2-inch lengths 12 candy corns

Cover the tops of each cupcake with a generous mound (about 1/3 cup) of frosting. Insert one candy corn into each cupcake to form a nose. Using brown mini M&Ms, insert two into each cupcake to form eyes. Place two short lengths of licorice above the eyes to form eyebrows for the witch. Place the shorter licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into frosting to adhere. Place the longer licorice lengths under the cone hat to form the hair.

Recipe adapted from Martha Stewart

Caramel Apple Cupcakes

Makes 12

1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix 2 cups chopped peeled tart apples 20 caramels 3 tablespoons milk 1 cup finely chopped pecans, toasted 12 Popsicle sticks

Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.

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