Small Batch Halloween Funfetti Cupcakes

My little niece has been asking me over and over again to make some "Halloween Cupcakes" and so, when we were finally ready to make cupcakes and I asked what flavor, she said "Halloween Flavor" . . . ummm okay . . . how about vanilla cupcakes with Halloween sprinkles to turn them into Funfetti?    Great idea!

I didn't want a bunch of cupcakes hanging out in the house, so I made my small batch Vanilla Cupcake recipe (only makes 10 cupcakes) and added pretty Halloween sprinkles.  Then, we topped them with an orange cream cheese frosting, more Halloween sprinkles and some cute little spider toppers that I found at the craft store.  The kids loved them.

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Small Batch Halloween Funfetti Cupcakes
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
2 large eggs
1/2 c. vegetable or canola oil
1/2 c. buttermilk
1 1/2 tsp. vanilla extract
2 Tbl. Halloween colored sprinkles

Preheat oven to 350 degrees.  Line 10 muffin cups with paper liners and spray with cooking spray; set aside.  In a medium bowl, whisk together the flour, baking powder and salt; set aside.  In a separate medium bowl, whisk together the sugar, eggs, oil, buttermilk and vanilla and pour into the dry ingredients.  Stir together until almost combined and then stir in the sprinkles until just combined.  Spoon into prepared muffin cups, filling about 3/4 full.  Bake for about 17 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool and top with cream cheese frosting and additional sprinkles.

Cream Cheese Frosting
From: Jenn@eatcakefordinner

8 Tbl. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
2 c. powdered sugar
2 tsp. vanilla extract
a few drops orange food coloring
milk, only if needed
additional sprinkles, for topping

In a medium bowl, combine softened butter, cream cheese and salt and mix until creamy.  Add one cup of powdered sugar and mix.  Add remaining one cup of powdered sugar, vanilla extract and food coloring and mix until smooth and creamy.  If frosting is too thick, add a tiny bit of milk and mix until desired consistency.  Spread or pipe onto cooled cupcakes and top with sprinkles.  I used a Wilton 1M piping tip on mine.