Get ready to indulge in these adorable and scrumptious Mini Halloween Cupcakes that are almost too cute to eat! These pumpkin cupcakes are perfect for adding a dash of fun to your next Halloween party, tailgate or fall celebration.
Why You’ll Love This Recipe
Here’s one of those Halloween cupcake ideas that I promise will be a hit at your next fall get together! These little vanilla cupcakes have some creamy peanut butter in the batter, plus a mini peanut butter cup inside.
There’s even a little mellowcreme pumpkin candy perched on top of the cupcakes. Super cute!
Here’s some good reasons to bake these some of these up:
- These are adorable Halloween desserts. And if fancy decorating isn’t your thing, this is your perfect recipe.
- Fun for parties and tailgating. This easy recipe comes together quickly, and is no stress to transport in a mini cupcake pan. One recipe makes 48 spooky treats.
- Versatile! You can use different types of candy for these cute cupcakes, see my tips below.
- These Halloween cakes make a nice hostess gift or party favors wrapped in small box or cellophane bags with a ribbon.
Here’s a recipe for an easy Autumn Snack Mix I think you’d love too. It’s a huge hit at parties and fun to eat and make.
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll down to the recipe card below.
- Unsalted Butter: At room temperature.
- Large eggs: Also at room temp, which make combining the ingredients easier.
- Flour: Regular all purpose works fine in these tender little cupcakes.
- Brown Sugar: To make these extra good.
- Peanut Butter: Creamy and salted.
- Pure Vanilla Extract: For extra flavor.
- Buttermilk: Just a quarter cup. Make my mother-in-laws best cornbread with the rest.
- Baking Powder and Salt: Your basic baking ingredients.
- Candy: Mini white chocolate peanut butter cups and Brach’s Mellowcream Pumpkins are what I used here, but feel free to change this up! See my tips below.
Step-By Step Instructions
- Measure the dry ingredients and place in a medium mixing bowl. Whisk everything together to combine.
2. In a separate large mixing bowl, add the wet ingredients and beat with an electric hand mixer or stand mixer over medium speed.
3. The beaten mixture should be pale in color and smooth, which takes about three minutes.
4. Next, add the dry ingredients to the wet mixture, then mix together just until combined.
- Add a small amount (two teaspoons) of the prepared batter into each mini cupcake tin. Place a mini peanut butter cup right in the middle, and push it down gently so it’s the same height as the cupcake batter.
- Bake the cupcakes and remove from the oven, then immediately place a mini pumpkin candy right on top of each cake. The warm middle will “glue” the pumpkin candy to the cupcake.
- Let them cool, then transfer to a serving dish and enjoy!
Tips and Possible Variations
- Try making this cupcake recipe with milk or dark chocolate peanut butter cups instead of white chocolate cups.
- Use different types of candy instead of pumpkins in these sweet treats. Try candy corn, a jelly bean or two, gumdrops, candy eyes, gummy spider webs, gummy worms, black sprinkles, marshmallow skulls, mini chocolate chips, or other Halloween candy. Have fun with this and just keep it small enough to comfortably sit on the top of the cupcake so it sticks in place.
- Make sure your cupcakes are consistently sized for baking by using a teaspoon or melon ball scoop. This will help them bake evenly.
- Use mini cupcake liners for these bite-sized treats.
- These easy Halloween cupcakes are a breeze to make, and people love them! Place them on a serving tray so everyone can help themselves.
- Wrap some up in a small box with ribbon or a cellophane gift bag to use as a hostess gift or party favor.
- If you decide to do a dessert table, make a few other treats to go along with them. These best-ever Rice Krispy Treats are perfect and can be customized with seasonal candy.
- Same with these outstanding (and simple) Chocolate Covered Oreos.
- Some easy Chocolate Pecans would round things out perfectly!
If you’re having a party, here’s a few dinner suggestions to have before all those desserts:
- This Guinness Irish Stew is incredible. Make some hot, cheesy garlic bread to soak up the flavorful juices.
- Put a big Yankee Pot Roast in the slow cooker. This recipe makes enough to whip up shredded beef tacos for later, too. Make an easy house salad to go alongside this favorite.
- This Vegetarian Baked Spaghetti is wonderful, and it’s perfect with a roasted pear salad.
Frequently Asked Questions
Use an airtight container to store them overnight. These can be made the day before, and should be completely cooled before storing in a container.
Simply leave the cupcakes in the mini cupcake baking pan and cover loosely with foil or other wrap until you arrive at your destination. Once there, you can place the cupcakes on a serving tray for everyone to enjoy.
Sure can! Try just one candy corn on top, or any other candy you’d like. Just be sure to place the candy on top of the cupcakes immediately after coming out of the oven, which will help secure the candy you place on top.
More Recipes to Try
- Dairy Free Pumpkin Soup: So creamy, so delicious.
- Easy and Fun Fruit Halloween Snacks: This is a great recipe idea!
- Pumpkin Spice Milkshake: You will love this, it’s like fall in a glass.
- Pumpkin Waffle Recipe Made with Pancake Mix: Really delicious, fun for weekends.
- Jam Pies: These little pies are so tasty and cute!
- Easy Smooth Recipes Without Yogurt: Here’s a tasty list of favorite smoothies.
- Mini Chocolate Chip Cookies: These are super fun to make and pop in your mouth.
If you’ve tried these Cute and Easy Mini Halloween Cupcakes, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Cute and Easy Mini Halloween Cupcakes
- 1 cup Flour, all purpose
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Peanut Butter, salted and creamy
- 6 tablespoons Butter, unsalted, room temperature
- ½ cup Light Brown Sugar
- 1 large Egg plus one large egg yolk
- ¼ cup Buttermilk
- ½ teaspoon Pure vanilla extract
- 48 mini Mini Peanut Butter Cups, like Reese's White Chocolate
- 48 Pumpkin Candies, like Brach's Mellowcreme Pumpkins
- Preheat the oven to 350F. Line a 24 cup non-stick mini muffin tin with paper liners. In a medium bowl, scoop and level the flour whisk (or use a fork) the flour, baking powder and salt together to combine. In a separate large bowl, beat the peanut butter, butter and brown sugar with an electric mixer until pale and fluffy. Beat in the egg and the egg yolk, be sure to scrape down the sides of the bowl occasionally with a spatula. Next, add in the flour mixture, the buttermilk and vanilla until combined.
- Using a teaspoon or melon baller, scoop two teaspoons of batter into each muffin cup. Place a peanut butter cup candy right in the center, and gently press down so the batter rises up evenly to the top of the candy. Bake the cupcakes for about ten minutes, rotating the pans from top to bottom half way through, until set. Remove from the oven and immediately place a pumpkin candy in the middle of each cupcake, then let the cupcakes cool completely before serving.
- Try making these cupcakes with milk or dark chocolate peanut butter cups instead of white chocolate cups.
- Use different kinds of candy instead of pumpkins! Try candy corn, jelly beans, gumdrops and use your imagination for other seasonal candies to use for holidays. Just keep it small enough to comfortably sit on the top of the cupcake so it sticks in place.
- Make sure your cupcakes are a consistent overall size by using a teaspoon or small melon ball scoop. This will help them bake evenly.
- The nutrition information in this recipe is approximate and intended for information purposes, and should not be considered a substitute for professional dietary advice.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible