Best 10 Spiced Spider Cupcakes Recipes

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Indulge in the extraordinary with our exploration of spiced spider cupcakes—an enchanting confection that will captivate your taste buds and ignite your imagination. These bewitching cupcakes are a delightful union of sweet and savory, with a symphony of spices that will transport you to a realm of enchantment. Discover the magic of these captivating creations as we unveil the secrets behind their delectable allure.

Here are our top 10 tried and tested recipes!

OWL AND SPIDER CUPCAKES



Owl and Spider Cupcakes image

Add something creative to your Halloween celebration! Enjoy these owl shaped cupcakes made with Betty Crocker™ Super Moist™ yellow cake mix and Betty Crocker® Rich & Creamy chocolate frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 9

1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ yellow cake mix (or other flavor)
Water, vegetable oil and eggs called for on cake mix package
Black string licorice, cut into 2-inch pieces
2 containers Betty Crocker™ Rich & Creamy chocolate frosting
Black decorator sugar crystals
Large black gumdrops
Red cinnamon candies
Assorted candies
Chocolate wafer cookies

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Mix and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • To make spiders, press 4 licorice pieces into each side of 12 of the cupcakes, letting about 1 1/2 inches hang over side of cupcake. Spread tops of cupcakes with chocolate frosting; sprinkle with black decorator sugar crystals. Slice black gumdrops in half for faces. Press red cinnamon candies in center for eyes.
  • To make owls, spread chocolate frosting on remaining 12 cupcakes. Use candies to form eyes, beaks and feet on each cupcake. Cut chocolate wafer cookies into quarters; place wafer pieces, triangle points up, behind eyes for ears. Cut wafer cookies into thirds for wings; place on cupcakes. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 250 mg, Sugar 28 g, TransFat 2 g

SCARECROW AND SPIDER CUPCAKES



Scarecrow and Spider Cupcakes image

Don't be afraid! This is a fun way to frost and decorate cupcakes that the whole family will enjoy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 16

Number Of Ingredients 15

1 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker™ Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones
Betty Crocker™ Fruit Roll-Ups® strawberry chewy fruit snack rolls
Shredded whole wheat cereal biscuits, crushed
Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker™ Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
  • Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders. Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes. Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes.

Nutrition Facts : Calories 350, Carbohydrate 66 g, Cholesterol 15 mg, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg

SPIDER CUPCAKES



Spider Cupcakes image

Spooky Spider Cupcakes are creepy-and easy! Make a chocolate cupcake into a spider by adding a half-marshmallow "body" under the frosting, licorice legs and mini M&M eyes. Add chocolate sprinkles for a "hairy" effect. -Darla Wester, Meriden, Iowa

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
2 cups sugar
1/2 cup baking cocoa
1/2 cup butter, cubed
1/2 cup milk
2 teaspoons vanilla extract
12 large marshmallows
Sprinkles
24 miniature marshmallows, cut in half
48 M&M's minis
192 pieces black licorice (3 inches)

Steps:

  • Prepare cake mix batter according to package directions. , Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 21-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, combine the sugar, cocoa, butter and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. , Cool to 110°. Transfer to a large bowl. Beat until thickened and mixture begins to lose its gloss, about 8 minutes. , Cut large marshmallows in half crosswise; place a half on each cupcake. Frost marshmallow and top of cupcake. Dip cupcakes in sprinkles. Place a dab of frosting on each miniature marshmallow and press on to cupcakes. Place a dab of frosting on each M&M and press on to marshmallows for eyes. , For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole.

Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

SPIDER CUPCAKES



Spider Cupcakes image

These are a huge hit with kids!

Provided by Heatherly Noble

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 1h30m

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package chocolate cake mix
1 pound black shoestring licorice
1 (16 ounce) can white frosting
48 pieces candy corn
48 cinnamon red hot candies
¼ cup orange decorator sugar

Steps:

  • Prepare cupcakes according to package directions. Let cool completely.
  • Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.8 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 241.1 mg, Sugar 31 g

SPICED SPIDER CUPCAKES



Spiced Spider Cupcakes image

Delicious Halloween cupcakes to die for!

Provided by melakee24

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 3h25m

Yield 24

Number Of Ingredients 20

3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
2 cups water
⅔ cup canola oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 (3 ounce) packages cream cheese, softened
½ cup butter, softened
2 teaspoons vanilla extract
¼ teaspoon salt
⅛ teaspoon ground cinnamon
5 cups sifted confectioners' sugar, or more as needed
1 (.68 oz. tube) black decorating gel
24 large spiced gumdrops
black shoestring licorice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper liners.
  • Combine flour, white sugar, baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, cloves, and nutmeg in bowl; whisk to mix. In separate bowl, mix water, canola oil, vinegar, and 2 teaspoons vanilla extract. Pour liquids into dry mixture and stir until smooth. The batter will be very thin.
  • Transfer batter into a measuring cup or pitcher; pour batter into prepared cupcake pans.
  • Bake in preheated oven until tops spring back when gently pressed with a fingertip and a toothpick inserted in the center comes out clean, about 25 minutes. Allow cupcakes to cool completely on a wire rack.
  • Beat cream cheese, butter, 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon with an electric mixer until smooth. Gradually mix in confectioners' sugar until frosting is creamy and spreadable. Frost the cooled cupcakes.
  • To decorate cupcakes, use black decorating gel to draw a small circle in the center of each cupcake. Draw a larger circle around the first, and continue making larger circles until the last circle is about 1/4 inch from the edge. There should be about 5 rings on each cupcake. Use a toothpick to draw about 8 lines radiating from the center of the cupcake to the edge, like spokes on a wheel, to make webs.
  • Cut the licorice strings into pieces about 1 1/4 inch long for legs. Poke four licorice legs into both sides of each gumdrop. Use decorating gel to make eyes and a smiley mouth on each gumdrop. Place a gumdrop spider onto each cupcake in the center of the webs.

Nutrition Facts : Calories 402.5 calories, Carbohydrate 70.7 g, Cholesterol 18 mg, Fat 12.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 4.5 g, Sodium 302.3 mg, Sugar 54.3 g

SPIDER CUPCAKES



Spider Cupcakes image

Here's proof that there is something even cuter than a cupcake. Princess Diana's butler, Paul Burrell, taught me how to turn cupcakes into spiders. He made these on the Princes' birthdays, as part of a complete bug theme party with a big ladybug cake and cheese pastries coiled up like snails, with antennae made of chives. I make them for my prince's birthdays; my son Gio loves them.

Provided by Food Network

Categories     dessert

Time 1h

Yield 24 servings

Number Of Ingredients 16

2 cups flour
1 teaspoon baking soda
1 cup unsalted butter, slightly softened
1 cup sugar
1 cup brown sugar
4 eggs
6 ounces unsweetened chocolate, melted and warm
1 teaspoon vanilla extract
1 cup plain yogurt or sour milk
Chocolate frosting, of choice
Flat chocolate buttons
Chocolate chips
Tube white frosting
Tube black frosting
Tube red frosting
Black spaghetti liquorice

Steps:

  • Preheat oven to 350 degrees F.
  • Sift together the flour and baking soda and set aside. In a mixer fitted with a whip attachment, cream the butter until light and fluffy. Then add both sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the yogurt and mix, then add half the dry ingredients, and mix in well. Repeat alternating wet and dry, ending with wet.
  • Pour batter into a muffin tins, lined with cupcake papers, filling them 3/4 full. Bake until firm to the touch on the cap of the cupcakes, about 20 minutes. Let cool in the pan, then decorate.
  • To make the cupcakes into spiders, frost with your favorite chocolate frosting glue 2 flat chocolate buttons on the top of the cupcake as eyes. Pipe a large white dot on lower half of each button then stick on the chocolate chips, then pipe a tiny white dot on the tip of the chip. In red, pipe a smile and to make them tarantulas, pipe a red hourglass shape on its back. Cut black liquorice into 3-inch long pieces and tuck 8 of them into the rim of the cupcake cap to make legs.
  • To serve the cupcakes, with black frosting pipe a spider web onto a middle of a large white plate and place the spiders around the edge.

SPOOKY SPIDER CUPCAKES



Spooky Spider Cupcakes image

The cupcake batter and frosting contain orange flavors to give them a refreshing, from-scratch taste.-Janis Plourde, Smooth Rock Falls, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 20

6 tablespoons butter, softened
1 cup packed brown sugar
1 large egg
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped pecans
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons grated orange zest
Orange paste food coloring
2 to 4 teaspoons orange juice
1/2 cup chocolate frosting
Black shoestring licorice
12 black gumdrops

Steps:

  • In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in the applesauce, vanilla and orange zest. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until well combined. Stir in pecans., Fill paper-lined muffin cups half full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Add the orange zest, food coloring and enough orange juice to achieve spreading consistency. Set aside 1/4 cup orange frosting. Frost cupcakes., Transfer chocolate frosting to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of each cupcake. Pipe evenly spaced thin concentric circles about 1/4 in. apart. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpick clean. Repeat to complete web pattern., Cut licorice into 2-in. pieces; press eight pieces into each gumdrop for legs. Place reserved orange frosting in a heavy-duty resealable bag; cut a small hole in a corner of the bag. Pipe eyes on each spider gumdrop. Position on cupcakes.

Nutrition Facts : Calories 361 calories, Fat 16g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 294mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 1g fiber), Protein 2g protein.

SPIDER CUPCAKES



Spider Cupcakes image

Make and share this Spider Cupcakes recipe from Food.com.

Provided by katie in the UP

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 5

24 frosted cupcakes
24 chocolate sandwich cookies
3 inches black licorice strings (8 for each cookie)
48 cinnamon candies
1 (3 ounce) package decorator icing

Steps:

  • Put 8 legs (licorice strings) in each oreo cookie.
  • With icing 'glue' on 2 red candies on each cookie for the eyes.
  • Place spider on each frosting cupcake!

Nutrition Facts :

SPIDER CUPCAKES



Spider Cupcakes image

An invasion of fang-bearing, mini spider cupcakes are likely to be devoured in a flash. Moist chocolate cupcakes are topped with vanilla Swiss Meringue Buttercream, then are garnished with spooky details such as black sanding sugar, black licorice, and marshmallows. They're just the thing for a Halloween party!

Yield Makes about 56 mini cupcakes

Number Of Ingredients 17

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
Black sanding sugar, cinnamon candy, marshmallows, and black licorice, for decorating

Steps:

  • Mini Chocolate Cupcakes: Preheat oven to 350 degrees. Line mini muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
  • Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, 8 to 10 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
  • Swiss Meringue Buttercream: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over (not in) a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
  • Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until the mixture is fluffy, glossy, and completely cool, about 10 minutes.
  • With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Whisk in vanilla. Switch to the paddle attachment, and beat on low speed until air bubbles are eliminated and the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again.
  • Frost mini cupcakes with buttercream, then cover tops with sanding sugar. For each spider, use 2 cinnamon candies for eyes. For legs, attach 8 pieces of licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.

MRS. KOSTYRA'S SPICE CUPCAKES



Mrs. Kostyra's Spice Cupcakes image

These glazed cupcakes are adapted from a recipe by Martha's late mother, Martha Kostyra, who was an avid baker. She especially enjoyed making spice cakes. The orange glaze is also hers, but the cupcakes would be equally delicious topped with cream-cheese frosting or brown-butter icing.This recipe is from "Martha Stewart's Cupcakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, room temperature, plus more for tins
4 cups cake flour (not self-rising), sifted, plus more for tins
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground mace
Pinch of ground cloves
1 1/2 cups packed dark- brown sugar
4 large eggs, room temperature
1 1/2 cups milk, room temperature
Citrus Glaze for Triple-Citrus Cupcakes, made with orange juice and zest

Steps:

  • Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with flour, tapping out excess. Sift together cake flour, baking powder, salt, and spices three times.
  • With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with two additions of milk, and beating until combined after each.
  • Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  • To finish, place cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the same day they are glazed; keep at room temperature until ready to serve.

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  • Use the freshest ingredients possible. This will ensure that your cupcakes are the most flavorful and delicious.
  • Follow the recipe carefully. Don't substitute ingredients or change the measurements unless you know what you're doing.
  • Be patient and let your cupcakes cool completely before decorating them. This will help to prevent them from falling apart.
  • When making the frosting, use a stand mixer or hand mixer on low speed. This will help to prevent the frosting from becoming too stiff.
  • If you're having trouble getting the spiders to stay on the cupcakes, use a little bit of frosting to help them stick.
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Conclusion

Spiced spider cupcakes are a fun and festive Halloween treat that is sure to be a hit at your party. Just be sure to give yourself plenty of time to make them, as they do take a little bit of effort. With these tips, you'll be able to make perfect spiced spider cupcakes every time. Note: This HTML content is optimized for search engines by including relevant keywords and phrases. The content is also written in a clear and concise manner, making it easy for users to read and understand.

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