I know making cupcakes from scratch can be a little time consuming so for these fun Halloween cupcakes I would suggest a box mix. My favorite is Betty Crocker “Yellow Cake Mix” (not the one using butter).
If you are feeling ambitious I highly recommend this recipe from Martha Stewart. I always add 1-2 cups of mini chocolate chips to my cupcakes Any of these can be done in mini size as well. Store covered in the refrigerator to keep fresh.
Vanilla Buttercream Frosting
Vanilla Buttercream Frosting
1 stick of butter (softened at room temperature)
12 oz./1.5 cups solid vegetable shortening
1 teaspoon vanilla extract
4 cups confectioners sugar (sifted)
1-2 tablespoons milk
Pinch of salt
Using a large bowl, mix the shortening and butter with an electric mixer until blended together and creamy. Add vanilla. In a separate bowl, sift the confectioners’ sugar. Gradually add the sugar into the mixture, on medium (be careful not to add too much sugar at a time or else it will overflow and fly everywhere). Occasionally stop to scrape the sides of the bowl. Mix until all the sugar is incorporated. Add a pinch of salt to give it just a hint of saltiness (if you desire). Add 1 tablespoon of milk. If the mixture is too dry, add more milk. If it is too runny, add more confectioners’ sugar. Keep bowl covered and chilled until ready to use. Frosting can be stored in an airtight container in the refrigerator for up to 2 weeks.
