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Ghosts on Halloween Carrot Cake Cupcakes Fast and Easy Cupcakes

Ghosts Halloween Carrot Cake Cupcakes

This is a quick and easy way to turn a spice cake mix into a carrot cake.
Prep Time 20 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 12 cupcakes


  • Cupcake pan
  • Cupcake paper liners
  • Piping bag
  • cake decorating tip size 2d or large tip


  • 1 package spice cake mix without pudding I use Duncan Hines
  • 1 package Jello Brand vanilla pudding 4 serving size
  • 1 cup water
  • cup vegetable oil
  • 4 eggs
  • 2 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


  • Mix together the cake mix, pudding, eggs, oil, and water. Beat on medium speed for 2 minutes.
  • Fold in shredded carrots, pineapple and nuts.
  • Spoon batter into cupcake papers.
  • Bake for 12 to 15 minutes.
  • Cool.
  • Beat together cream cheese and butter.
  • Slowly add powdered sugar.
  • Beat until fluffy.
  • Mix in vanilla.
  • Spoon frosting into pastry bag or zip bag (cut off one corner).
  • Pipe a mound of frosting in the center of each cooled cupcake.
  • 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.
  • Place pomegranate seeds or chocolate chips in the position of eyes and mouth.
Keyword Carrot Cake Cupcakes, Ghost Cupcakes, Halloween Carrot Cake Cupcakes