Description
Delightfully festive Halloween Strawberry Cupcakes topped with a luscious strawberry buttercream frosting and drizzled with strawberry syrup for a spooky and sweet treat perfect for your Halloween celebrations.
Ingredients
Scale
Cupcakes
- 1 box strawberry cake mix (15.25 ounces) plus oil, water, and eggs necessary to prepare the cupcakes
Strawberry Buttercream Frosting
- 2 sticks unsalted butter (1 cup)
- ½ cup strawberry jam
- 4 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch kosher salt
- ¼ cup strawberry syrup for drizzling
Instructions
- Prepare Cupcakes: Use the strawberry cake mix to prepare 24 cupcakes according to the package instructions, including the required oil, water, and eggs. Bake as directed and allow the cupcakes to cool completely before decorating.
- Make Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter on medium speed until light, fluffy, and smooth. Add the strawberry jam and continue mixing on medium speed until fully incorporated.
- Add Powdered Sugar: With the mixer on medium-low speed, gradually add the powdered sugar one cup at a time until completely blended into the butter and jam mixture, forming a smooth buttercream.
- Flavor Buttercream: Add the vanilla extract and a pinch of kosher salt, then mix on medium speed until the frosting is smooth and well combined.
- Frost Cupcakes: Using an offset spatula, frost the top of each cooled cupcake thinly with the prepared strawberry buttercream. Perfection is not crucial here, as this will serve as the base layer for decorating.
- Pipe Frosting Details: Transfer the remaining buttercream to a piping bag fitted with a small round tip. Pipe a line with a curved end (resembling an ‘L’ shape) down the center of each cupcake. Then pipe swirls and squiggles extending from the curve to cover the entire half of the cupcake. Repeat this decorating pattern on the other half.
- Finish and Serve: Arrange the decorated cupcakes on a rimmed serving tray and lightly drizzle with strawberry syrup to mimic ‘blood.’ For best presentation, drizzle the syrup just before serving.
- Storage: Store frosted cupcakes in an airtight container for up to 3 days. Add the strawberry syrup drizzle fresh before serving to maintain the best texture and appearance.
Notes
- For best results, ensure cupcakes are completely cooled before frosting to prevent melting.
- Use a small round frosting tip for precise piping when creating the decorative swirls and squiggles.
- Strawberry syrup can be substituted with raspberry syrup for a slightly different flavor and color.
- If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a splash of cream to thin the frosting.
- To make the cupcakes ahead, bake and freeze unfrosted cupcakes; thaw completely before frosting.
- Drizzle strawberry syrup just before serving to keep the cupcakes looking fresh and to avoid sogginess.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
