Fun Halloween Cupcakes

  • Servings: 2 dozen
  • Prep time: ~ 60 minutes
  • Cook time: ~ 25 minutes

We had such a good time decorating these cupcakes for the school fundraiser. This year we wanted to serve cupcakes that are mostly organic and allergy free. I made eggless pumpkin cupcakes and my eggless UnBEETable chocolate cupcakes. Yes, they have beet puree and are delicious. We are calling them Dracula’s Blood cupcakes since most kids will not touch them if they see the word beet.

The other cupcake options are gluten free real chocolate, peanut free vanilla, organic chocolate, and real vanilla. Since we decorated all the cupcakes together, each mom used a different baking cup so we can tell the parents which cupcake is which. I am sure the kids with allergies are going to be thrilled they can enjoy a sweet at a school function that actually tastes good! I know my son will be happy.

One mom made magic wand pretzel rods dipped in chocolate, gluten free ghost rice krispie treats, and organic poison apples for the parents wanting to limit sweets. Now there should be something for everyone. I hate seeing kids with diabetes not able to claim their prize after winning the game because of the sugar in the treats.

You can easily decorate your own cupcakes. Everyone will think you bought them. Kids love them and it would be a fun play date idea to get children together and let them decorate their own. Share pictures if you do.

To create these fun Halloween designs, you need the following ingredients plus the cupcakes and plenty of cream cheese icing.

Witch Stuck in Icing Cupcakes

Witch Stuck in the Icing Ingredients

  • Hershey kisses for the hat
  • Chocolate wafer cookies for the hat
  • Chocolate bar to grate
  • Striped straws or dark chocolate and white chocolate rods for the legs
  • Red gummies for the shoes


1) Pipe on the cream cheese icing with a large round icing attachment and bag.

2) Sprinkle grated chocolate over the top.

3) To create the hat,  use a hand held lighter to heat the bottom of the Hershey kiss so the chocolate will melt. Then stick the hershey kiss to the chocolate cookie.

4) Place the witch hat onto the icing.

5) Cut the straws in thirds and stick a red gummy at the end. Then stick the other end of the straw in the cupcake so it looks like legs are sticking out of the cupcakes.

3D Skeleton Cupcakes

3D Skeleton Ingredients

  • White chocolate covered pretzels
  • Marshmallows
  • Black icing marker
  • Striped straws
  • Sprinkles


1) Pipe on some cream cheese icing.

2) Place a straw in the middle of the cupcake.

3) Place 4 white chocolate covered pretzels on the straw. Use the bottom hole in the pretzel so the straw looks like a spine with the rib cage around it.

4) Draw a face on the marshmallow using an edible icing marker (found at the Viking Store) and place the marshmallow on the straw.

5) Break a pretzel in half and place on the top pretzel so it looks like shoulder bones and arms.

6) Add sprinkles around the outside.

Spider Ring Cupcakes

Spider Ring Cupcake Ingredients

  • Plastic spider rings
  • William Sonoma Orange and Red coloring


1) Ice the cupcake and stick a ring in the icing.

One Eyed Monster, Orange Creature, and Spider Cupcakes

One Eyed Monster, Orange Creature, and Spider Cupcakes Ingredients

  • India Tree Dyes
  • Edible eyes
  • Bouncy ball eye balls
  • Black licorice


1) Ice the cupcake and place the eye balls on top.

2) To add legs, stick 8 pieces of licorice in the cupcakes.

Pumpkin Patch Cupcakes

 Pumpkin Cupcake Ingredients

  • William Sonoma Orange dye
  • Orange sprinkles
  • Marzapan
  • Green Icing
  • Sugared green gummy pieces for the vines


1) Ice with orange icing.

2) Add colored sugar on top.

3) Use another orange color and pipe on the lines.

4) Stick a green licorice or marzipan piece where the lines connect at the top.

5) Place the sugared green gummies around the cupcakes to look like vines.

More Fun Cupcake Ideas and Displays

Here are some more ideas and pictures for you to enjoy. As you will see the kids love these.


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Recipe by Back To Organic at