Halloween Cupcake Recipes

Halloween is fast approaching and time to start baking your party showstopper cakes! We've found some deliciously weird and wonderful cupcake recipes to tantalise your guests or Trick-or-Treat's at your door! Jazz them up with our range of cake toppers and accessories to really get the Halloween vibe! 

Click on our images below to take you to our Halloween collections!!

We have recipes for:

Bloody Mary cupcakes
Chocolate-Courgette Cupcakes
Citrus Meringue Cupcakes 
Scroll down to find them



These Bloody Mary Cupcakes contain tonnes of tomatoes, vodka and Worcestershire sauce. They’ll make you forget all about the night before!


2 cups self raising flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 400g tin of tomatoes
150ml vodka
2 tablespoons lemon juice
2 teaspoons Tabasco
2 teaspoons Worcestershire sauce
1 tbsp cream sherry
8 ounces unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon horseradish sauce
2 eggs
1 egg yolk
1/2 tsp Old Bay seasoning

 Cayenne pepper icing

3 2/3 cups powdered sugar
8 ounces unsalted butter, softened
1 teaspoon celery salt
2 tablespoons plus 2 teaspoons milk
2 teaspoons lemon juice
2 teaspoons vanilla extract
1 teaspoon cayenne pepper


Preheat the oven to 350 degrees F. Line a regular cupcake or muffin pan with 12 cupcake liners.

Put the tomatoes into a liquidiser and blitz until completely liquid
Sift the flour, baking powder, salt, 1/4 teaspoon black pepper and cayenne pepper into a medium bowl. Set the bowl aside.
In a small bowl, combine the tomato juice, 50ml vodka, lemon juice, Tabasco and Worcestershire sauce.
In the bowl of an electric stand mixer with a paddle attachment, cream the butter with the granulated sugar and horseradish sauce, about 5 minutes.
Scrape down the sides of the bowl, and then add 1 egg at a time, scraping down the sides of the bowl after each addition.
Turn the mixer to the lowest speed and add the flour and tomato juice mixtures, alternating between the two, beginning and ending with the flour. Mix until just combined.
Scrape down the sides and mix for 30 seconds.
Fill the cupcake liners three-quarters full with batter and bake until baked through, 15 to 18 minutes.
While they are baking, combine the remaining 2 tablespoons vodka and1/2 tsp Old Bay. Use a pastry brush to brush the vodka mixture over the warm cupcakes. Cool cupcakes completely

Chocolate-Courgette Cupcakes. To get one of your five-a-day with your dessert, try these 


200g grated courgettes (approx. 2 small courgettes)
2 eggs, lightly beaten
½ cup plain yoghurt
2 Tbsp sugar
90g soft butter or monounsaturated margarine
4tbsp boiling water
40g cocoa powder
½ tsp bicarbonate of soda
125g Orgran Gluten Free Self Raising Flour


Preheat oven to 160°C (325°F).
Prepare 2 x 12 muffin trays by spraying with cooking spray. Line with baking cases.
Sift the cocoa powder into a bowl, pour in the boiling water and mix to a thick paste.
Place courgettes into the bowl of an electric food blender or food processor. Add egg, yoghurt, brown rice syrup, butter, bicarbonate of soda and chocolate paste. Process until smooth.
Three quarters fill each cupcake cup in tray.
Place into a moderate oven and bake for approx. 20 minutes or until cooked in the centre when tested.
When cooked, remove from oven and leave in trays for 5 minutes before turning out onto a fine wire rack to cool.

Citrus Meringue Cupcakes 


For your cake batter:
220g of caster sugar
220g of butter
4 eggs
200g self raising flour
2tsp baking powder
2tbsp milk
A jar of lemon curd

For your topping:
200g caster sugar
4 egg whites
1 lemon
1 lime


1. Heat your oven to 180C/gas 4.
2. Add half of your sugar to a bowl and beat together with your butter, until you have a pale white consistency.
3. Whisk in your whole eggs one by one, ensuring they are evenly mixed. Mix your milk in before your citrus to avoid curdling, Stir in the zest of your lemon & lime and a squeeze the juice of both.
4. Once your wet ingredients are thoroughly mixed you can add your flour and baking powder.
5. Spoon out your mixture into a cake tin. This should roughly make around 24 cupcakes. Make sure you don’t fill each section to the brim, as these will rise.
6. For an extra splodge of decadence add a dollop of lemon curd to the center of your cupcakes and cover with a little extra mixture.
7. Leave to bake for around 20 minutes (less for fan assisted ovens).

For the topping:
1. Make a basic meringue topping from your egg whites. Whisk until stiff peaks form and add your left over sugar gradually.
2. Once your cakes are baked, pipe your topping on each cupcake and return them to the oven for 10-15 minutes.

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