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Spooky Ghost Cupcakes

Betty Crocker Kitchens
Updated Sep 20, 2016
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So easy, but so fun to make these eyeball-covered cupcakes that are sure to bring a smile! Get all you need to create these cupcakes in the baking aisle.

Spooky Ghost Cupcakes

  • Prep Time 60 min
  • Total 1 hr 50 min
  • Servings 24
  • Ingredients 5
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool completely, about 30 minutes.
  • Step 
    2
    Frost cupcakes a few at a time using 1 container frosting. Immediately sprinkle cupcakes with decors.
  • Step 
    3
    Place contents of second container of frosting in quart-size resealable plastic freezer bag. Cut small tip from corner of bag. Squeeze frosting onto cupcakes in mound shapes of various sizes.
  • Step 
    4
    Decorate as desired using candy eyeballs on frosting mounds.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have candy eyeballs, you can use mini chocolate chips instead.
  • tip 2
    You can use disposable plastic decorating bags for adding the mounds of frosting.
  • tip 3
    If desired, you can color the frosting with a few drops of neon food color to make colorful frosted cupcakes. Get creative, and decorate cupcakes as you like.
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