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Spider Cupcakes for Halloween

These Spider Cupcakes for Halloween are spooky-cute pumpkin cupcakes topped with tangy cream cheese frosting, Oreo “spider bodies,” and candy eyes. Perfectly spiced, soft, and festive — they’re an easy, family-friendly Halloween dessert that tastes just as good as it looks.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Decorating Time 20 minutes
Total Time 1 hour 5 minutes
Servings 20

Ingredients
  

Pumpkin Cupcakes

  • 2 cups 250g flour — whole wheat, spelt, or all-purpose (or 1 cup / 134g 1:1 gluten-free blend for GF version)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 4 large eggs room temperature
  • 2 cups 480g canned pumpkin puree
  • 2 cups 400g brown sugar, raw sugar, or coconut sugar
  • 1 cup 240ml olive oil or other mild liquid oil

Cream Cheese Frosting

  • 1/2 cup 113g unsalted butter, softened
  • 12 ounces 340g cream cheese, softened
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups 195g powdered sugar

Decoration

  • 20 Oreo cookies or gluten-free/Paleo versions if preferred
  • 1 cup 170g semi-sweet chocolate chips or chopped chocolate
  • 40 candy eyes

Instructions
 

Prepare the cupcakes:

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • In a large bowl, whisk the eggs, pumpkin puree, sugar, and oil until smooth.
  • Gradually fold in the dry ingredients until combined — don’t overmix.
  • Fill liners about 3/4 full and bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.

Make the frosting:

  • Beat butter and cream cheese together until creamy and smooth. Add salt and vanilla.
  • Gradually mix in powdered sugar until fluffy. Chill for 10–15 minutes if too soft to pipe.

Decorate:

  • Frost each cooled cupcake generously.
  • Twist Oreos apart and use one half (cream side down) as the spider’s body on top of each cupcake.
  • Melt chocolate chips in 20-second intervals until smooth. Transfer to a piping bag or zip-top bag with a tiny corner snipped off.
  • Pipe 8 legs (4 on each side) extending from under the Oreo.
  • Add two candy eyes on each Oreo, using melted chocolate or frosting as glue.

Set and serve:

  • Let the chocolate legs set for 10–15 minutes before serving. Store cupcakes in the refrigerator and bring to room temperature before enjoying.

Notes

  • Make Ahead: Bake cupcakes a day early; frost and decorate the next day for freshest texture.
  • Flavor Boost: Add a touch of clove or allspice for a deeper fall spice profile.
  • Allergy-Friendly Options: Use gluten-free Oreos and dairy-free cream cheese to accommodate different diets.
  • Serving Idea: Arrange cupcakes on a black platter or rustic board for a spooky-cute Halloween display.
  • Storage: Store covered in the refrigerator up to 4 days.