Nothing makes kids more excited then to have some Halloween inspired cupcakes with spooky cupcake toppers. These Halloween Skull and Bones Cupcake Toppers are bound to do the trick. Simple easy to create with no special equipment needed.
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It's just the beginning of October but my kids are all excited about Halloween. Truth be told we don't celebrate Halloween here in Israel. But being American my kids kinda miss all the Halloween fun. I try to do as much as I can so I make cupcakes and even let them wear their favorite costumes. I think Aadi's biggest frustration usually is that his friends have not clue what Halloween is. So he goes on a mission to share with them movies, stories, and of course make mama create some cute Halloween treats.
How cute are these? Well perhaps cute is not the right word here hanh? We are they spooky but not really scary!
This year however, I had these Halloween Inspired Cupcake Orders - what fun!
I made these for a birthday girl recently. She loves Halloween so her request was to make Halloween cupcakes with her friends. So of course I chose to make the ones that kids would love the most... Witch's Hat, Broom, Boots, Cauldron, Pumpkins, Skull and Bones, ghost. The kids really loved it.
They wanted to take part in the cupcake making so they were given the opportunity to add their own frosting. I showed them how to add a dollop of frosting and then smooth it with a spatula. I think they really enjoyed it. They made some with just simple swirls and sprinkles.. The mom had got some really cute Halloween hats and cups as give away for the kids.
The dad when one step ahead and created a spooky atmosphere. Unfortunately she didn't want me to share any of the party pictures on my blog. I totally appreciate that. I have kids too!
We kept to some simple fall inspired cupcake recipes which I have shared before with you. Some Apple Blueberry Cupcakes, some were Pumpkin Spice Apple Cupcakes and some like these are my Scrumptious Brown Butter Cupcakes. The recipe card is below for you convenience.
Halloween skull and bones cupcake toppers
I will be sharing with you the rest of the cupcakes I made a total of six. Witches Cauldron, Witches Hats, Witches Broom, Witches Boots, Halloween Pumpkins and Skull and Bones. I will update the links below here.
Don't forget to save this tutorial on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest
Scrumptious Brown Sugar CupcakesPrint Pin Rate
- Dry ingredients - Combine flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.Tip - make sure the butter is room temperature, if the butter is too soft it won't cream well and the cupcakes can become greasy.
- Add eggs one at a time scraping the sides of the bowl often. Followed by the vanilla extract.Tip - make sure the eggs are at room temperature to prevent curdling. If it does curdle just add one tablespoon of flour and combine well.
- Next, add whipping cream and flour mix in three batches.Tip - combine the flour well but do not overmix as we do not want to activate any gluten.
- Use an ice cream scoop to distribute the batter evenly into the cupcakes liners Tip - Depending on the size of the eggs and how the batter is mixed you may get between 12 to 14 cupcakes.
- Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
- Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.Tip - If you let the cupcakes sit in the pan for long the moisture will cause them to sink so remove them from the pan as soon as possible
- Place the brown sugar in a food processor and pulse a few times until you have almost a powder consistency.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, cream, and sugar until light and fluffy.Tip - since the brown sugar is not powdered sugar it does take a while to cream - about 2 to 3 minutes. Don't rush or you will have a grainy buttercream.
- When all the brown sugar has dissolved add the powdered sugar. Followed by the vanilla extract.
- Follow the recipe properly with minimum substitutions.
- Always use good quality ingredients.
- Make sure the ingredients are all at room temperature.
- Never over mix the batter.
- Use a scoop for baking similar size cupcakes.
- Always preheat the oven before baking - a hot oven works best for cupcakes.
- Bake cupcakes at the right temperature.
- Always bake cupcakes on the center rack one tray at a time.
- Never open the oven during baking - no peeking.
- Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
- Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
- Simple syrup the cupcakes if you don't plan to eat them on the same day.
- Cinnamon brown sugar cupcakes - Add ½ a tsp of cinnamon to the flour mixture to give them a cinnamon flavor. These are great in fall as the warm spices combine beautifully with the molasses in the brown sugar.
- Chocolate brown sugar cupcakes - Substitute 2 tbsp flour in the recipe with 2 tbsp cocoa powder to make these chocolate brown sugar cupcakes. You can also add 50 grams (3 oz) melted cooled chocolate to the frosting to make it a chocolate brown sugar frosting.
- These unforsted cupcakes will keep well at room temperature for three days, in the fridge for five days if wrapped well.
- Having said that - cupcakes are always at their best on the first two days.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Don't Forget to check out the rest of the Halloween Inspired Cupcake Toppers. You can find them here under Cupcake Decorating Tutorials Or you can check my Tutorial Index to see a list of all available tutorials at a glance on this blog