Spooky Spider Halloween Cupcakes

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These Spooky Spider Halloween Cupcakes are healthy and lighter on the waistline, and are sure to be all the fright at your next Halloween party.

These Spooky Spider Halloween Cupcakes are healthy and lighter on the waistline, and are sure to be all the fright at your next Halloween party.Spooky Spider Halloween Cupcakes

A few great scary additions to these spooky spiders are Mummy Cake BallsFrozen ‘Boo’-nana Pops, and Meringue Ghost Cookies.

Spooked at the thought of all the Halloween temptations we are about to experience at the scariest season of the year?

Well you need not fear! These cupcakes themselves are made with just THREE ingredients: boxed cake mix, canned pumpkin and WATER! The topping is a chocolate glaze but only a smear. It’s just enough to help the sprinkles and eyeballs adhere to the cupcake.

And the verdict in my house, everyone thought they were SPOOK-tacular!

These Spooky Spider Halloween Cupcakes are healthy and lighter on the waistline, and are sure to be all the fright at your next Halloween party.

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Easy fix, to continue seeing my recipes on Facebook. Go to the top of my fan page and under “Liked” click “Add to Interest List” and you will continue to see all my posts. Please share that info!


These Spooky Spider Halloween Cupcakes are healthy and lighter on the waistline, and are sure to be all the fright at your next Halloween party.

More Halloween Desserts:

These Spooky Spider Halloween Cupcakes are healthy and lighter on the waistline, and are sure to be all the fright at your next Halloween party.
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Spooky Spider Halloween Cupcakes

6
SP
139.5 Cals 1.5 Protein 26 Carbs 3.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 50 mins
Yield: 18 servings
COURSE: Dessert
CUISINE: American
These Spooky Spider Halloween Cupcakes are healthy and lighter on the waistline, and are sure to be all the fright at your next Halloween party.

Ingredients

  • 16.5 oz Duncan Hines Dark Chocolate Fudge Cake mix
  • 3/4 cup + 2 tbsp canned 100% pure pumpkin
  • 3/4 cup + 2 tbsp water

For the glaze:

  • 1/2 cup + 2 tbsp confectioners' sugar
  • 4 tsp unsweetened cocoa powder
  • 1 tbsp 1% milk, plus 1 tsp if needed
  • 1/4 tsp vanilla extract
  • pinch of salt

For the toppings:

  • 6 tbsp chocolate sprinkles
  • black string licorice, cut into 2 inch strips (Wilton)
  • Wilton eyeball candy

Instructions

  • Preheat oven to 350°.
  • Line a cupcake tin with 18 cupcake liners.
  • Combine pumpkin puree and water in a large bowl; mix to combine.
  • Add chocolate cake mix and beat 2 minutes. (Be sure the cake mix is 16.5 oz or you'll have to adjust the other ingredients)
  • Fill cupcake liners 2/3 full and bake about 20 minutes, or until a toothpick inserted comes out clean.
  • Cool in pan on wire rack for 15 minutes.
  • For the glaze combine all dry ingredients, add vanilla and 1 tbsp milk, adding 1/4 tsp more at a time if needed until smooth.
  • Place sprinkles in a bowl.
  • Using a spatula or butter knife, spread just under 1 tsp of the glaze over the cupcake, then quickly dip into the bowl of sprinkles.
  • Quickly add eyes before glaze dries.
  • To add legs, poke holes with a bamboo stick, then insert.
  • Can be made the night before.

Notes

*Nutritional info includes everything except eyes and legs.

Nutrition

Serving: 1cupcake, Calories: 139.5kcal, Carbohydrates: 26g, Protein: 1.5g, Fat: 3.5g, Saturated Fat: 0.5g, Sodium: 291mg, Fiber: 2g, Sugar: 17g
Blue Smart Points: 6
Points +: 4
Keywords: easy halloween desserts, halloween cupcake ideas, healthy halloween desserts, spider cupcakes, Spooky Spider Halloween Cupcakes

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52 comments

  1. Pingback: 10 Creative Halloween Cupcakes Recipes Ideas - Food Recipee

  2. SO glad you posted this! A few weeks ago my cousin made some yellow cupcakes with pumpkin and I just could not believe how delicious they were. I prefer them to regular box mix cupcakes! We actually ate them without icing, warm out of the oven. But while driving home, I thought "those would be perfect with a little chocolate glaze on top" and then I kind of forgot to ever try it. So, thanks for reminding me! Great minds, etc.! I'm thinking some chocolate chips or sprinkles mixed in might be a great little extra, too…

  3. Great minds think a like! http://www.craft-o-maniac.com/2012/10/halloween-spider-cupcakes.html Jen

  4. Would this be hard to make as a complete cake in a springform pan texture-wise? If I floured it enough, would it come out?

  5. I have made these twice now, they are fantastic! The first time, I did them as stated for my son's class. The second time, I adapted the recipe to do Turkey Cupcakes (used pretzels for feathers, vanilla wafer for face and did the eyeball candy, 1/2 a yellow mike and ike for the beak, 1/2 a craisin for the "gobbler" and ends of orange mike and ikes for the feet… I didn't include any of the decorations in the point count, they were just fun! Thanks for a fun recipe!

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  7. These are the cutest spooky cupcakes I have ever seen .. They would be perfect for a Halloween party!

  8. Can I make the cupcakes and decorate today for tomorrow?

  9. Question – do you just add the cake mix powder? Or do you add the all the ingredients that go with the cake as well – like oil and eggs? Thanks!

  10. I made these today and they were absolutely fabulous! So moist! I couldn't believe how tasty they were! Also target is selling a kit right now with the eyes, legs and festive cupcake tins if anyone is interested. Thanks for the recipe!

  11. I only have a cake mix with 15.25 oz. How does this affect the recipe?

  12. These are so good. I made these before with 1 can of pumpkin and cake mix but these were so much better,a lot more moist, wilth the pumpkin/ water combo. Everyone liked them and no one even would guess they had pumpkin in them.

  13. Do you know what the pumkin and water amounts would be with a box of cake mix that is 15.25oz?

  14. Kind of spooky, but delicious at the same time!

    With the holidays coming up, I just thought I'd share this link I found. This newsletter I subscribe to is putting on a recipe contest for the holidays. I'm sure ST readers could whip up some great ideas!

    Link for those interested: https://apps.facebook.com/whcontests/the-natural-knowledge-247-holiday-recipe-contest

  15. Those are SOOOOOOO CUTE!!!!! 😀

  16. Hi, these look delicious! What could I substitute the canned pumpkin for to get a similar result? I live in South Africa and we don't have canned pumpkin here. Thanks for a great blog!

    • Apple sauce is commonly used as a sub in cake mixes. You could also try your hand at making the puree possibly of sweet potatoes.

  17. SO glad you posted this! A few weeks ago my cousin made some yellow cupcakes with pumpkin and I just could not believe how delicious they were. I prefer them to regular box mix cupcakes! We actually ate them without icing, warm out of the oven. But while driving home, I thought "those would be perfect with a little chocolate glaze on top" and then I kind of forgot to ever try it. So, thanks for reminding me! Great minds, etc.! I'm thinking some chocolate chips or sprinkles mixed in might be a great little extra, too…

  18. Love these cupcakes- so cute!

  19. So cute!!

  20. Ohhh goood work… i liked

  21. Can I use skim milk or almond milk instead of 1%?

  22. These are so cute. My daughter would pitch a fit if I made them. She's 18 and still terrified of spiders. I've been told not to pull any funny business for halloween. This tempts me big time.

  23. I do this but with one can of pumpkin and nothing else. But I too am wondering about the point system..But they are so moist and chocolate very very good. I do not frost them…so good

  24. These are so stinkin' cute.

  25. I am SO excited to make these for my son's preschool Halloween party! Thanks for the recipe!!

  26. Where can I get the black shoestring licorice? I haven't been able to find it anywhere.

  27. Does it impact the points if you leave out the eyes and licorice? What if you left out the sprinkles too?

  28. So cute! I will be making these for the Halloween carnival!

  29. This is just too cute! And definitely spook-tacular! Thanks for the awesome tutorial – I'll definitely be giving these a try!

  30. WOoo… These look cute! I like the 2nd pic 🙂

  31. In my opinion, pumpkin has virtually no taste. It's the mix of added spices that give it that "pumpkiny" taste that we are accustomed to in pies, coffee and other foods. I have made the cake mix & canned pumpkin muffins/cupcakes and they did not have a pumpkin flavor to them.

  32. Are these mini cupcakes?

  33. I am NOT a fan of pumpkin. Do these taste pumkiny? What else can I use?

  34. Does this have a pumpkiny taste to it? It sounds like a great idea, but I'm not a huge fan of pumpkin.

  35. Can you use other flavored cake mixes – will the ingredients still work the same?

    • Yes, whatever flavor you wish!

    • Spice Cake mix is excellent! I also add a dash of pumpkin pie spice. The batter is super thick, so I add about 3/4 C unsweetened almond milk (skim milk works okay, too). I also add dark chocolate chips. I typically get 19 cupcakes from this recipe. I've been making it for years (with chocolate cake mix). With the addition of ingredients, it may very slightly change the calories, but divided 19 ways, I don't think the impact will be significant.

  36. Aww so cute!

  37. @ Rosie – Wilton decorating supplies can usually be found at Michael's craft stores or you might try Amazon.

  38. Where did you find the Wilton decorating kit? These look perfect for a kids Halloween playdate next week!