Pumpkin Spice Pudding Halloween Party Cupcakes: A moist fluffy cupcake with tons of Fall flavor. Adding pumpkin spice pudding to your cake mix not only offers a fluffy cupcake but also lends all the fall flavors without the expense of buying the spices. No Frosting! Scroll down to find out how to add sweet topping without making frosting and how easy it is to make the edible moon background.
- That’s right, I didn’t add any frosting to these Pumpkin Spice Pudding Cupcakes. Instead I dipped the tops of each cupcake into melted black candy melts. I know….I know…candy melts will never take the place of light and fluffy buttercream but in this case it really works. I needed something easy and smooth to get the look I wanted and candy melts seemed like the best way to go. Don’t get me wrong I am and will always be a buttercream girl. The candy melts still offer a nice sweet touch to the pumpkin spice cupcakes and adds a fun twist too. I love using candy melts for lots of different project. Check out how I use candy melts to decorate cookies→HOW TO DECORATE SUGAR COOKIE WITH CANDY MELTS.
How to melt Candy Melts
- Pour candy into microwave safe bowl.
- Heat on high 30 seconds, stir.
- Heat an additional 30 seconds, stir until all the candy is melted
- FOR BEST RESULTS (in this project), pour melted candy into a decorating squeeze bottle.
HOW TO MAKE A MOON FROM CANDY MELTS
This one simple step will take a normal Halloween Party Cupcake to THE BEST Halloween Cupcake
MORE HALLOWEEN PARTY CUPCAKES
HAPPY PUMPKIN HALLOWEEN CHOCOLATE CHIP CUPCAKES 2. TRICK OR TREAT HALLOWEEN PEANUT BUTTER CHOCOLATE CUPCAKES 3. HALLOWEEN ORANGE CREAM MINI CONE CUPCAKES 4. MONSTER PARTY HALLOWEEN CUPCAKE 5. SLIME FILLED COCONUT LIME HALLOWEEN CUPCAKES
- 3 cups all-purpose flour
- 3½ teaspoons baking powder
- 2 cups granulated sugar
- 1 (3.4 ounce) pumpkin spice pudding mix
- ¾ cup vegetable oil
- 3 large eggs
- 1 cup apple cider
- Optional: black and yellow candy melts, sprinkles, small lollipop sticks cupcake picks
For the Cupcakes:
- Preheat oven to 350°.
- Line 24 cupcake wells with cupcake liners and set aside.
- In a mixing bowl add the flour, baking powder, sugar and pudding mix.
- Whisk together.
- Add the oil, eggs and cider.
- Mix on medium 2 minutes or until well combined and creamy.
- Fill cupcake liners 3/4 full.
- Bake 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool on wire rack.
For the Moons:
- Measure your pick to determine how big your moon should be. I used a biscuit cutter.
- Trace circles on a piece of parchment paper.
- Turn over and tape to a cookie sheet.
- Melt yellow candy melts. Either put the melted candy in a squeeze bottle in a zip top bag with the corner cut off.
- Trace around the line first and then fill in. ( to help cover the unevenness of the candy I added yellow sugar sprinkles.
- Put in freezer for 10 minutes.
- Once the moons are hard shake off any excess sugar sprinkles.
- Place back on the covered cookie sheet.
- Turn the moons over.
- Dip small lollipop sticks in more yellow melted candy and lay in the center on the back side of the moon.
- Put back in freezer for 10 minutes.
- Melt black candy melts.
- Dip cooled cupcakes in the melted candy and then directly into the colored sugar sprinkles.
- Immediately add the moon and then the cat pick.