Spider cupcakes


Spider cupcakes

Delicious and simple to decorate, these spider cupcakes are ideal for making with the kids for Halloween.


Spider Cupcakes SQ

½ cup (125g) unsalted butter, room temp
¾ cup (170g) caster sugar
1 tsp vanilla essence
2 eggs
½ cup (125ml) milk
1½ cups (225g) self raising flour

½ cup (125g) unsalted butter, softened
3 cups icing sugar
1 tsp vanilla essence
2 to 3 Tbsp milk

To decorate:
Liquorice straps
White marshmallow (optional)


  1. Preheat the oven to 180°C (160°C fan forced).
  2. Use an electronic mixer or beater to cream the butter, sugar and vanilla essence.
  3. Add eggs one at a time, beating well after each one.
  4. Add milk and self-raising flour. Mix until just combined.
  5. Spoon into greased or lined muffin tins and bake for 12-15 minutes.
  6. Cool on wire racks.

White frosting/icing:

  1. Beat butter with an electric mixer at a medium-high speed until creamy.
  2. Gradually beat in sugar until smooth.
  3. Beat in vanilla and 2 Tbsp milk, adding additional milk if necessary, for desired consistency.


  1. Once cool, ice each cupcake with plenty of icing. (Save some icing for the spider eyes or use marshmallow).
  2. Cut the liquorice into four long strips and layer over the cupcake for the spider legs.
  3. Open an Oreo cookie and place it on top of the spider legs.
  4. Use icing or small pieces of marshmallow for the spider’s eyes and add a small dot of liquorice for the pupil.

Original recipe courtesy of