Eyeball Cupcakes: A Spooky Treat for Halloween

Halloween is just around the corner, and what better way to celebrate than with a creepy-crawly treat? These Eyeball Cupcakes are sure to be a hit at your next Halloween party. Made with a delicious red velvet cake batter from scratch and topped with creamy cream cheese frosting, these cupcakes are both spooky and sweet.

When to Make Eyeball Cupcakes:

• Halloween parties: These cupcakes are the perfect addition to any Halloween party. They’re sure to be a conversation starter and a favorite among kids and adults alike.
• School events: Bring these cupcakes to your child’s school for a fun and festive treat.
• Family gatherings: Make these cupcakes for a fun and spooky dessert to enjoy with your family.

These eyeball cupcakes are the perfect Halloween dessert!! They’re equal parts scary and delicious!! They’re made with moist red velvet cupcakes and homemade cream cheese frosting! Gather your ingredients and get baking!

More Spooky Halloween Cupcakes:

Witch’s Hat Chocolate Cupcakes: These easy and festive Witch’s Hat Chocolate Cupcakes are perfect for Halloween! They’re made with moist chocolate cupcakes, a swirl of buttercream frosting, and a striped cookie “hat” topped with a Hershey’s Kiss.

Green Slime Cupcakes: These fun Halloween cupcakes are perfect for any party. Plus, they’ll add some extra spookiness to your celebration. So go ahead and try out this Green Slime Cupcake recipe – you won’t be disappointed!

Halloween Sprinkle Cupcakes: Halloween is a great excuse to make fun and colorful cupcakes! These Halloween Sprinkle Cupcakes will delight everyone with all the fun sprinkles and colors.  

Severed Finger Cupcakes: For a spooky fun Halloween treat, these Severed Finger Cupcakes are just the thing! Oh, my! They look almost real, don’t they?! Not only are they delicious, but they will also be the talk of the party!

Ingredients:

For the cupcakes – 

• 1 c unsalted butter, softened
• 2 c sugar
• 4 eggs
• 2 t vanilla
• ½ c milk
• 1 c sour cream
• 2 ½ c flour
• 1 t baking soda
• 1 t baking powder
• ½ t salt
• ½ c cocoa powder
• 1 T or one whole bottle red food coloring

For the frosting – 

• 1 c unsalted butter, softened
• 8 oz cream cheese, softened
• 1 t vanilla
• 1 t salt
• 4 c powdered sugar

For Decoration-

• Additional red food coloring
• Spooky Eyeball Candies

Directions:

1. Preheat the oven to 350 degrees.  Line a standard cupcake tin with liners and set aside. 
2. In the bowl of a stand mixer, beat the butter until smooth. 
3. Add the sugar and cream until combined.
4. Add in the eggs and vanilla – mixing well until combined.  Scrape the sides often. 
5. Add in the remaining dry ingredients – flour, salt, powder, soda and cocoa powder.  Mix until combined and smooth. 
6. Add the red food coloring and mix well – scraping the sides as needed until thoroughly combined. 
7. Divide between the cupcake liners and fill until about ⅔ full. 
8. Bake in the preheated oven for 20-25 minutes or until the center is set.  Allow to cool before decorating. 
9. For the frosting, combine the softened butter and cream cheese in a stand mixer bowl.  Mix until smooth. 
10. Add in the vanilla, salt and about half of the powdered sugar. Mix on low until smooth.
11. Scrape the sides and then add in the remaining powdered sugar and mix on low until combined.  
12. Bump up the speed to medium and whip the frosting for about a minute until smooth and fluffy.
13. Reserve about ½ a cup of frosting in a small bowl and tint red.  Place the frosting in a piping bag and set aside. 
14. Transfer the remaining frosting to a piping bag fitted with a large round tip.  Set aside.
15. To assemble – decorate only once the cupcakes are cool.  Pipe a large round mound of frosting in the center of each cupcake. 
16. Pipe squiggly lines from the center of the cupcake and down the sides, about 4-5 per cupcake to make it look like blood-shot eyes.
17. Place an eyeball candy in the center of each cupcake and press into the frosting to secure it. 
18. Enjoy these spooky Halloween cupcakes!

FAQs:

• Can I make these cupcakes ahead of time? Yes, you can make the cupcakes and frosting ahead of time and store them in the refrigerator. Assemble the cupcakes just before serving. Cupcakes can be stored in an airtight container in the fridge for up to 3 days.  
• What can I use for the eyeballs? You can use candy eyes or chocolate chips for the eyeballs.
• Can I make these cupcakes gluten-free? Yes, you can make these cupcakes gluten-free by using gluten-free flour.

Get ready to scare up some fun with these Eyeball Cupcakes!

Print the Recipe:

Creepy Eyeball Cupcakes for Halloween

Yield: 24

Prep Time: 20 minutes

Cook Time: 23 minutes

Total Time: 43 minutes

These eyeball cupcakes are the perfect Halloween dessert!! They’re equal parts scary and delicious!! They’re made with moist red velvet cupcakes and homemade cream cheese frosting!

Print

Ingredients

• For the cupcakes -
• 1 c unsalted butter, softened
• 2 c sugar
• 4 eggs
• 2 t vanilla
• ½ c milk
• 1 c sour cream
• 2 ½ c flour
• 1 t baking soda
• 1 t baking powder
• ½ t salt
• ½ c cocoa powder
• 1 T or one whole bottle red food coloring
• For the frosting -
• 1 c unsalted butter, softened
• 8 oz cream cheese, softened
• 1 t vanilla
• 1 t salt
• 4 c powdered sugar
• Additional red food coloring
• Eyeball candies

Instructions

1. Preheat the oven to 350 degrees.  Line a standard cupcake tin with liners and set aside. 
2. In the bowl of a stand mixer, beat the butter until smooth. 
3. Add the sugar and cream until combined.
4. Add in the eggs and vanilla - mixing well until combined.  Scrape the sides often. 
5. Add in the remaining dry ingredients - flour, salt, powder, soda and cocoa powder.  Mix until combined and smooth.  
6. Add the red food coloring and mix well - scraping the sides as needed until thoroughly combined.  
7. Divide between the cupcake liners and fill until about ⅔ full. 
8. Bake in the preheated oven for 20-25 minutes or until the center is set.  Allow to cool before decorating. 
9. For the frosting - in the bowl of a stand mixer, combine the softened butter and the cream cheese.  Mix until smooth.  
10. Add in the vanilla, salt and about half of the powdered sugar. Mix on low until smooth.
11. Scrape the sides and then add in the remaining powdered sugar and mix on low until combined.  
12. Bump up the speed to medium and whip the frosting for about a minute until smooth and fluffy. 
13. Reserve about ½ a cup of frosting in a small bowl and tint red.  Place the frosting in a piping bag and set aside. 
14. Transfer the remaining frosting to a piping bag fitted with a large round tip.  Set aside. 
15. To assemble - decorate only once the cupcakes are cool.  Pipe a large round mound of frosting in the center of each cupcake.  
16. Pipe squiggly lines from the center of the cupcake and down the sides, about 4-5 per cupcake, to make it look like blood-shot eyes. 
17. Place an eyeball candy in the center of each cupcake and press into the frosting to secure it. 

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