Halloween Funfetti Cupcakes
A homemade version of the sprinkle-filled Halloween Funfetti Cupcakes we all know and love. These simple Halloween cupcakes have a black cocoa buttercream, along with plenty of black and orange sprinkles!
Halloween Funfetti Cupcakes
The other day, I had a few extra egg whites on hand after recipe testing, and I knew I wanted to turn my Halloween Funfetti Cake into cupcakes (using just egg whites)! These cupcakes are fluffy, flavorful, and totally homemade. With a few pantry staples, homemade cupcakes are easier than you think. After beating together the butter, sugar, eggs, and extracts, you’ll take turns adding adding the dry ingredients and milk until all is combined. Finally, a quick stir to add in the “confetti” sprinkles and your cupcakes are ready to bake!
I topped these with a festive black cocoa buttercream – a simple buttercream made with cocoa powder to create a naturally black topping – and plenty of Halloween sprinkles. Black cocoa is key to getting that deep, dark buttercream color. And I find that the chocolate flavor balances out the sweetness of the American buttercream. I promise both adults and kids will love these fun cupcakes.
Why You’ll Love These Cupcakes
- Fun and festive colors
- Naturally black frosting made with black cocoa
- Fluffy cupcake texture
- Dark chocolate frosting to balance sweetness
What You’ll Need
- All-purpose flour makes up the bulk of the cake batter. I used an unbleached variety but any all-purpose flour will work.
- Baking powder & baking soda leaven these cupcakes for the perfect fluff and lift. You’ll combine the two and neither is replaceable.
- Salt enhances flavor.
- Plant-based butter moistens the cake and adds flavor. It also makes up the black cocoa buttercream. Feel free to use your favorite plant butter or regular butter.
- White granulated sugar sweetens the cake and lends a hand to the light cake color. I don’t recommend using any other sugar as the cupcake color will be darker in color.
- Egg whites bind the ingredients and add lift to the cake. Using only whites also keeps these cupcakes light in color.
- Vanilla extract adds flavor. I used a clear imitation vanilla (to aid in the cupcake color) but you can use real vanilla as well.
- Almond extract also adds flavor. If you’re not a fan of it, you can use more vanilla extract in its place.
- Plant-based milk moistens the cake and helps get the perfect frosting consistency. I used almond milk but any plant-based (or regular milk) will work.
Can I use different kinds of sprinkles for the batter? No, for proper “confetti” cupcakes you’ll want to use long jimmies sprinkles. Most stores with baking supplies will have black and orange jimmies sprinkles around Halloween season.
Will regular butter and milk work? Definitely. This recipe is based off standard cake and frosting methods, so standard butter and milk will work.
Can I bake these ahead of time? Yes, you can bake the cupcakes the day/night before and once they’re cool, place them in an airtight container at room temperature.
Do I need to refrigerate the frosted cupcakes? It really depends on the indoor temperature of your home/baking area. If it’s hot and/or humid then I recommend refrigeration. If it’s realtively cool, then you can simply cover the cupcakes at room temperature before serving.
Can I frost these just before serving? Yes, you can, but the frosting won’t be totally black (more like a deep, dark gray-brown color). Allowing the piped frosting to sit for a couple of hours deepens the color of the frosting.
- 1 3/4 cups (228g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) plant-based butter (or regular butter), softened
- 2/3 cup (133g) white granulated sugar
- 3 large egg whites, room temperature
- 1 tsp vanilla extract (regular or clear)
- 1/2 tsp almond extract (optional)
- 1 cup almond milk (or other milk), lukewarm
- 1/3 cup (~63g) black and orange jimmies sprinkles
Black Cocoa Buttercream
- 1 cup (113g) plant-based butter (or regular butter), softened
- 1 tsp vanilla extract
- 1/2 cup (50g) black cocoa powder
- 1/2 cup (40g) natural cocoa powder
- 2 1/2 cups (300g) powdered sugar
- ~1-2 Tbsp almond milk (or other milk)
Make the Cupcakes
- If needed, bring your eggs to room temperature in a glass of warm water for around 10 minutes.
- Meanwhile, preheat your oven to 350°F and prepare a 12-count muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Bring your milk to room temperature (or slightly warm) by microwaving for 15-30 seconds - you don't want it to be scorching hot; set aside.
- In a large bowl, beat together the softened butter and sugars for 30 seconds. Beat in the egg whites. Beat in the extracts.
- Add 1/3 of the dry ingredients and beat until combined. Add 1/2 of the milk and beat until combined. Add another 1/3 of the dry ingredients and beat. Then the final 1/2 of the milk. Beat until combined. Finally, add the last 1/3 of the dry ingredients and beat until smooth.
- Use a large spoon to gently stir in the jimmies sprinkles.
- Scoop or spoon batter into the prepared muffin wells, filling roughly 1/4" from the top. Bake at 350°F for 17-23 minutes, or unttil a toothpick inserted into a cupcakes comes out with a couple of crumbs (my cupcakes took 20 minutes).
- Allow the cupcakes to cool in the pan for 10 minutes before carefully removing to a cooling rack to cool completely.
Frost the Cupcakes
- Once the cupcakes are totally cool, you can make the frosting. In a large bowl, beat together the softened butter and vanilla extract.
- Sift in the cocoa powders and beat until totally combined. Add the powdered sugar and beat on low speed until the sugar is mostly incorporated. Increase the speed to medium-low and beat until combined.
- Add milk 1 tsp at a time until the frosting reaches a smooth but spreadable consistency. It should be firm enough that it holds its shape but creamy enough that it can be easily spread/piped.
- Pipe a few tablespoons of frosting onto each cupcake, immediately topping each cupcake with sprinkles. If you don't sprinkle as you go, the sprinkles won't stick the frosting as it will begin to crust/set and won't be sticky. I pipe one cupcake and then sprinkle it immediately before piping the next. NOTE: this frosting makes just enough to pipe 12 cupcakes; I don't recommend adding a super tall amount of frosting.
- Store cupcakes in an airtight container in the refrigerator. The frosting will blacken as it sits. Before serving, allow the cupcakes to thaw at room temperature for at least 20 minutes.
- Butter: I used Country Crock Plant Butter Sticks with Olive Oil. Regular butter will also work in this recipe.
- Almond extract: this is an optional ingredient, but I love the flavor it adds. You can replace it with more vanilla if desired.
- Sprinkles: I only recommend using the long, stick-like jimmies sprinkles for proper color in the cupcakes - the sprinkles melt to create the little bursts of color.
- Cocoa powder: black cocoa is essential in getting the black frosting. It gets darker as it sits, so frosting these a few hours ahead of time is recommended.