Eyeball Cupcakes Recipe

Introduction

These fun and festive Eyeball Cupcakes are perfect for Halloween or any spooky celebration. Moist white cupcakes with a surprise sprinkle twist are topped with rich chocolate frosting and cute marshmallow eyeballs for a playful touch.

Ingredients

• 1 (15.25 ounce) white cake mix
• 1 (3.4 ounce) instant white chocolate pudding mix
• 1 cup milk
• 4 large eggs
• 1/2 cup oil
• 1/2 cup colorful sprinkles
• Dark chocolate frosting (enough for 24 cupcakes)
• 48 marshmallow eyeballs
• Short lollipop sticks (24 pieces)

Instructions

1. Step 1: Preheat the oven to 325°F and line a 24-cup cupcake pan with paper liners.
2. Step 2: In a large mixing bowl, combine the cake mix, pudding mix, milk, eggs, and oil until smooth. Stir in the colorful sprinkles gently to distribute.
3. Step 3: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out mostly clean.
4. Step 4: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
5. Step 5: Fit a piping bag with a star tip (such as tip 1M) and fill it with the dark chocolate frosting. Pipe a swirl of frosting onto each cooled cupcake. Optionally, add a rim of sprinkles around the frosting for extra color.
6. Step 6: Insert a short lollipop stick into the bottom of each marshmallow eyeball. Then, gently press two eyeballs into the top of each frosted cupcake to create a fun “eyeball” effect.

Tips & Variations

• Use gel food coloring to tint the frosting for a different spooky vibe, like green or purple.
• For a gluten-free version, substitute the cake mix with your favorite gluten-free white cake mix.
• If marshmallow eyeballs aren’t available, decorate with candy eyes or draw eyes on white chocolate disks.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring refrigerated cupcakes to room temperature before serving for the best flavor. Avoid storing with the lollipop sticks inserted to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them without frosting. Frost and decorate just before serving to ensure freshness and the best appearance.

What if I don’t have instant pudding mix?

You can omit the pudding mix, but it helps keep the cupcakes moist and tender. Alternatively, add a tablespoon of sour cream or Greek yogurt to the batter as a substitute.

Eyeball Cupcakes Recipe

Print Recipe

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These Eyeball Cupcakes are a fun and spooky treat perfect for Halloween or any creepy celebration. Moist and fluffy white cupcakes are filled with colorful sprinkles, topped with rich dark chocolate frosting, and decorated with marshmallow eyeballs for a playful and festive look.

• Author: Daniel
• Prep Time: 15 mins
• Cook Time: 22 mins
• Total Time: 37 mins
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 (15.25 ounce) white cake mix
• 1 (3.4 ounce) instant white chocolate pudding mix
• 1 cup milk
• 4 large eggs
• 1/2 cup oil
• 1/2 cup colorful sprinkles

Frosting and Decorations

• Dark Chocolate Frosting (amount as needed for 24 cupcakes)
• 48 marshmallow eyeballs
• Short lollipop sticks (for eyeball support)

Instructions

1. Preheat and prepare pan: Preheat the oven to 325°F. Line a cupcake pan with 24 paper liners to prepare for baking.
2. Mix batter: In a large mixing bowl, combine the white cake mix, instant white chocolate pudding mix, milk, eggs, and oil. Stir until well blended. Then, fold in the colorful sprinkles to distribute them evenly throughout the batter.
3. Fill cupcake liners and bake: Spoon the batter evenly into the paper liners, filling each about two-thirds full. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
4. Cool cupcakes: Remove the cupcakes from the oven and place the pan on a wire rack. Let the cupcakes cool completely to room temperature before frosting.
5. Frost cupcakes: Fit a piping bag with a 1M icing tip and fill it with dark chocolate frosting. Pipe a swirl of frosting on top of each cooled cupcake. Optionally, add a rim of sprinkles around the frosting for extra color and texture.
6. Attach eyeballs: Insert short lollipop sticks into the bottoms of the marshmallow eyeballs to create handles. Press two eyeballs on top of each cupcake, securing them firmly into the frosting to create a spooky eyeball effect.

Notes

• Ensure cupcakes are completely cool before frosting to prevent melting.
• You can substitute dark chocolate frosting with any frosting of your choice.
• Marshmallow eyeballs can be found in specialty baking stores or online during Halloween season.
• Use colorful sprinkles that won’t bleed color into the batter for best visual effect.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: eyeball cupcakes, Halloween cupcakes, spooky cupcakes, white chocolate cupcakes, marshmallow eyeballs, chocolate frosting cupcakes