Halloween Gingerbread Cupcakes


These BOO-tiful cupcakes will be a hit at your kids' Halloween party.

Prep Time:
40 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
1 hrs 5 mins
12 cupcakes


  • Reynolds® StayBrite® Baking Cups

  • 6 tablespoons butter, softened

  • ½ cup granulated sugar

  • 1 ½ teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 eggs

  • 1 cup milk

  • ½ cup molasses

  • 1 ¾ cups all-purpose flour

  • Orange and black decorating sugar

Cinnamon Vanilla Frosting:

  • cup butter, softened

  • cup sour cream

  • 1 teaspoon vanilla

  • 4 cups powdered sugar

  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees F. Line muffin pans with 12 to 18 Reynolds® StayBrite® Baking Cups with a black swirl design.

  2. Beat butter and sugar together in a large bowl with an electric mixer on medium speed for 30 seconds. Add baking powder, cinnamon, ginger, baking soda, and salt. Beat until combined, scraping down sides of the bowl as necessary. Beat in eggs, one at a time.

  3. Whisk together the milk and molasses in a medium bowl. Alternately add flour and milk mixture to the butter mixture, beating on low speed after each addition just until combined. Spoon batter evenly into prepared muffin cups, filling each about three-fourths full.

  4. Bake 18 to 20 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 5 minutes. Carefully remove cupcakes from pans; cool completely on a wire rack.

  5. Frost with Cinnamon Vanilla Frosting. Sprinkle colored decorating sugars.

  6. Cinnamon Vanilla Frosting: Combine butter, sour cream, and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar and ground cinnamon. Thin with 1 to 2 tablespoons milk, if needed to reach desired consistency.


Make this spooky dessert and everyone is sure to be pleased! For a perfect pour, scoop the batter to the 2/3 full line with a medium-sized triggered ice cream scoop. When they're done baking, you can frost these hauntingly good cupcakes by simply smoothing the frosting with a spatula or creating swoops and swirls for a festive style.

Nutrition Facts (per serving)

437 Calories
14g Fat
76g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 437
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 42%
Cholesterol 64mg 21%
Sodium 242mg 11%
Total Carbohydrate 76g 28%
Dietary Fiber 1g 3%
Total Sugars 58g
Protein 4g
Vitamin C 0mg 1%
Calcium 108mg 8%
Iron 2mg 10%
Potassium 279mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.