Spider Cupcakes for Halloween
Easy to make spider cupcakes with a pumpkin cupcake base and cream cheese frosting! With grain-free, gluten-free, whole grain, all-purpose flour options. Can also be made vegan. Perfect for Halloween! The pumpkin cupcakes have gluten-free, whole grain and all-purpose flour options, but for a grain-free option, use 1 batch of these pumpkin spice latte muffins instead of the below recipe. And these spider cupcakes are really so easy to put together!
For a vegan version, use these gluten-free vegan chocolate cupcakes and use vegan cream cheese and butter for the frosting recipe below. For a grain-free version, use 1 batch of these pumpkin spice latte muffins instead of the below recipe. Omit the espresso powder and the Nutella topping. Here are some dietary-friendly + homemade options! Enjoy!
Ingredients: 2 cups whole wheat flour, whole spelt flour, all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, 4 large eggs (50 grams each, out of shell), room temperature, 2 cups (480 grams) canned pumpkin puree, 2 cups brown sugar, raw sugar or coconut sugar, 1 cup olive oil1 (or another neutral-tasting oil that's liquid at room temperature like canola oil), 1/2 cup unsalted butter, softened, 12 ounces (340 grams) cream cheese, 1 1/2 cups powdered sugar
20 Oreos, 1 cup (170 grams) semi-sweet chocolate chips or chopped chocolate, 40 candy eyes
Prep Time: 40 minutes
Cook Time: 24 minutes
Total Time: 2h 04 minutes