Description
Delightfully festive Pumpkin Walnut Spider Cupcakes perfect for Halloween parties, featuring moist pumpkin-spiced cake, crunchy walnut spider legs, marshmallow bodies, and candy eyeballs atop creamy orange and brown buttercream frosting.
Ingredients
Scale
Cupcakes
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 3/4 cup brown sugar
- 1 stick butter (1/2 cup, room temperature)
- 2 large eggs
- 1 cup pumpkin puree
- 1/3 cup Diamond of California Shelled Walnuts (chopped)
Spider Decorations
- Large marshmallows (one for each cupcake)
- Diamond of California Shelled Walnuts (finely chopped for legs)
- 2-3 squares chocolate candiquik or almond bark
- 1 tbsp vegetable shortening (to melt chocolate candiquik)
- Candy eyeballs
Buttercream Frosting
- 2 sticks butter (1 cup, room temperature)
- 3/4 cup vegetable shortening
- 1 tsp vanilla extract
- 6-8 cups powdered sugar
- Orange gel food coloring
- Brown gel food coloring
Instructions
- Prepare the Cupcake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined. In a separate large bowl, cream together the brown sugar and 1 stick of butter until fluffy. Add eggs one at a time, mixing well after each addition. Stir in the pumpkin puree. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in 1/3 cup chopped walnuts.
- Bake the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Divide batter evenly among liners, filling about 2/3 full. Bake for 15 minutes or until a toothpick inserted in center comes out clean. Remove and cool completely on a wire rack.
- Make the Buttercream Frosting: In a large bowl, beat together 2 sticks butter and vegetable shortening until smooth. Add vanilla extract. Gradually add powdered sugar, one cup at a time, beating well after each addition until frosting is light and fluffy. Divide frosting into two portions, coloring one portion orange and the other brown using gel food coloring.
- Decorate the Cupcakes: Spread or pipe the orange buttercream over cooled cupcakes. Melt chocolate candiquik with vegetable shortening in a microwave-safe bowl in short increments, stirring until smooth. Using a fork or a small brush, dip or drizzle the melted chocolate onto a baking sheet and immediately press in finely chopped walnuts to create spider legs. Allow to set until firm.
- Assemble the Walnut Spiders: Place a large marshmallow in the center of each frosted cupcake to be the spider’s body. Attach candy eyeballs onto the marshmallow with a bit of frosting or melted chocolate. Arrange the walnut spider legs on either side of the marshmallow to finish the spider decoration.
Notes
- These cupcakes are a fun and creative Halloween treat – perfect for kids’ parties.
- Walnuts add a delightful crunch and complement the pumpkin flavor beautifully.
- Use gel food coloring for vibrant frosting without altering the texture.
- Make sure cupcakes are completely cool before frosting to prevent melting.
- Chocolate candiquik helps set the walnut legs firmly for sturdiness.
- Store cupcakes in an airtight container at room temperature for up to two days.
- Feel free to customize spider decorations with other nuts or candies if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 745
- Sugar: 79 g
- Sodium: 352 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 19 g
- Trans Fat: 3 g
- Carbohydrates: 91 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 92 mg
