Fast and Easy Halloween Cupcakes
Recipe type: Dessert
Cuisine: American
Serves: 24
An easy Halloween Cupcake that is loaded with "wow" factor. Delicious cream cheese frosting ghosts on carrot cake cupcakes.
  • 1 package spice cake mix without pudding (I use Duncan Hines)
  • 1 package Jello Brand vanilla pudding (4 serving size)
  • 1 cup water
  • ⅓ cup vegetable oil
  • 4 eggs
  • 1 cups carrots, shredded
  • 1 8 oz can crushed pineapple, drained
  • 1 cup chopped walnuts or pecans
  • Frosting
  • 8 oz cream cheese, room temperature
  • 8 oz butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 3 chocolate covered pomegranates
  • or mini-chocolate chips per cup cake
  1. Mix together the cake mix, pudding, eggs, oil, and water. Beat on medium speed for 2 minutes.
  2. Fold in shredded carrots, pineapple and nuts.
  3. Spoon batter into cupcake papers.
  4. Bake for 12 to 15 minutes.
  5. Cool.
  6. Beat together cream cheese and butter.
  7. Slowly add powdered sugar.
  8. Beat until fluffy.
  9. Mix in vanilla.
  10. Spoon frosting into pastry bag or zip bag (cut off one corner).
  11. Pipe a mound of frosting in the center of each cooled cupcake.
  12. Pipe a spiral circle around the base of the frosting mound and pushing out to the edge of the cup cake. Make the circles smaller as you go up. Pull the pastry bag away leaving a little "tail" at the very top.
  13. Place pomegranate seeds or chocolate chips in the position of eyes and mouth.
  14. Refrigerate until serving to keep the frosting from wilting.
Recipe by Everyday Southwest at