Halloween Dessert Spider Cupcakes
Halloween Dessert Spider Cupcakes
These are such easy (gluten-free, whole grain, all-purpose flour options) Halloween cupcakes to make! Frighteningly delicious treat!
Prep Time: 40 minutes Cook Time: 24 minutes Total Time: 1 hour 4 minutes | Yield: 20 Cupcakes Recipe Type: Dessert |
Ingredients:
- Cupcakes:
- 2 cups (250 grams) whole wheat flour, whole spelt flour, all-purpose flour or 1 cup (134 grams) 1-to-1 gluten-free baking flour for a GF version.
- 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 (400 grams) brown sugar, raw sugar or coconut sugar.
- 1 cup (240 milliliters) olive oil1 (or another neutral-tasting oil that's liquid at room temperature like canola oil). Cream Cheese Frosting:
- 1/2 cup (113 grams) unsalted butter, softened.
- 12 ounces (340 grams) cream cheese, softened2.
- 1/8 teaspoon salt.
- 1/2 teaspoon vanilla extract.
- 1 1/2 cups (195 grams) powdered sugar. Decoration:
- 20 Oreos (use these for a gluten-free version or these homemade Paleo Oreo Cookies for a grain-free version - see the post for other homemade options).
- 1 cup (170 grams) semi-sweet chocolate chips or chopped chocolate.
- 40 candy eyes (use the homemade chocolate eyes in my monster mouth post for a much less processed version).
Follow the Instructions and Directions:
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