Dairy Farmers of Canada

Spooky Witches Cupcakes

Everyone will be happy when these witches join in on the Halloween fun. Moist Pumpkin Spice cupcakes are dressed up with a little icing and a whole lot of fun with ice cream scone hats, cookies and googley eyeballs!

  • Prep: 25 min
  • Cooking: 25 min
Yields 6 cupcakes
spooky witches cupcakes


  • 1 1/4 cups (310 mL) all-purpose flour
  • 1 1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground cloves
  • 1/4 tsp (1 mL) ground nutmeg
  • 1/4 tsp (1 mL) ground ginger
  • 1/4 tsp (1 mL) ground all-spice
  • 1/4 tsp (1 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 2 tbsp (30 mL) butter softened
  • 1/2 cup (125 mL) sugar
  • 2 tbsp (30 mL) brown sugar packed
  • 1 egg room temperature
  • 1/2 cup (125 mL) buttermilk
  • 1/2 cup (125 mL) pumpkin puree
  • 2 tbsp (30 mL) vegetable oil
  • Cream Cheese Frosting
  • 4 oz (125 g) Canadian Cream cheese softened
  • 2 tbsp (30 mL) butter softened
  • 1 1/2 cups (375 mL) icing sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • Food coloring (color of your choice)
  • Decorations
  • 12 googley eyeballs pieces (approx.)
  • 6 small chocolate ice cream scones
  • 6 small chocolate cookies


Preheat oven to 375 °F (190 °C). Butter a 6-cup nonstick cupcake pan or line with paper liners.

In a small bowl, sift together flour, baking powder, cinnamon, cloves, nutmeg, ginger, allspice, baking soda and salt; set aside.

In a large bowl, with an electric mixer, beat butter, sugar and brown sugar, until light and fluffy. Beat in egg, until incorporated. Stir in buttermilk, pumpkin puree and oil. Stir in flour mixture; mixing until just incorporated. Spoon into prepared pan.

Bake for about 25 minutes or until tops spring back when lightly pressed. Let cool in pan for 5 minutes. Transfer to rack to cool completely.


In a medium bowl, with an electric mixer, beat Cream cheese and butter until smooth. Add sugar gradually, beating well after each addition. Add cinnamon and vanilla extract; beat until fluffy. Frost cooled muffins.

To assemble:

Put the cupcakes on a plate and apply icing. Add candy eyes on icing. Place one chocolate cookie on each cupcake. Finally, add more cream before finishing with cones hats.


Pick up all of your spices from the bulk food section at the supermarket or at a bulk store. Additionally, look for fun treats to decorate the cupcakes into a spooky Halloween treat. If purchasing pumpkin puree, be sure to look for pure pumpkin and not pumpkin pie filling.

Want to try chocolate cupcakes! Visit Pot of Gold Cupcakes.

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Nutritional information

Per serving
Energy: 504 Calories
Protein: 6 g
Carbohydrate: 76 g
Fat: 21 g
Fibre: 1.7 g
Sodium: 373 mg

Top 5 Nutrients

(% DV*)
Calcium: 13 % / 138 mg
Folate: 26 %
Selenium: 26 %
Thiamin: 17 %
Vitamin A: 32 %