Q1: Can I use a different type of tahini for these cupcakes?

A1: Yes, you can substitute black tahini with regular tahini. Keep in mind that the color will be lighter and the flavor slightly milder, but your Spooky Halloween Eyeball Cupcakes will still taste delicious.

Q2: How can I make these cupcakes gluten-free?

A2: Swap the cake flour for a gluten-free all-purpose flour blend. Ensure all other ingredients, like baking powder, are also gluten-free to maintain the flavor and texture of your Spooky Halloween Eyeball Cupcakes .

Q3: Can I prepare the cupcakes ahead of time?

A3: Yes, bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving to keep the buttercream fresh and the white chocolate eyeballs intact.

Q4: How should I store leftover cupcakes?

A4: Store leftover Spooky Halloween Eyeball Cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days and allow them to come to room temperature before serving for best texture and flavor.

Q5: Can I decorate these cupcakes differently?

A5: Absolutely! You can use colored frosting, edible glitter, or small candy decorations like bats and spiders to enhance the spooky theme of your Spooky Halloween Eyeball Cupcakes .

Spooky Halloween Eyeball Cupcakes Everyone Will Love

Name: Spooky Halloween Eyeball Cupcakes Everyone Will Love to Bake and Eat
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1¾ cups cake flour; ½ teaspoon baking soda; 1½ teaspoons baking powder; ½ teaspoon fine sea salt; 3 tablespoons unsalted butter, softened; 1 cup granulated sugar; 1 large egg; ⅓ cup sour cream; 3 tablespoons neutral oil; 2 tablespoons black tahini; ⅔ cup whole milk; ; ¾ cup unsalted butter, softened; 2 tablespoons black tahini; 1½ cups powdered sugar; ½ tablespoon heavy cream; ; 16 white chocolate eyeballs

Description

Delicious Spooky Halloween Eyeball Cupcakes with black sesame flavor, creamy buttercream, and white chocolate eyeball decorations. Perfect for Halloween parties and festive treats.

Ingredients

Scale

Black Sesame Cupcakes:

1¾ cups cake flour

½ teaspoon baking soda

1½ teaspoons baking powder

½ teaspoon fine sea salt

3 tablespoons unsalted butter, softened

1 cup granulated sugar

1 large egg

⅓ cup sour cream

3 tablespoons neutral oil

2 tablespoons black tahini

⅔ cup whole milk

Black Sesame Buttercream:

¾ cup unsalted butter, softened

2 tablespoons black tahini

1½ cups powdered sugar

½ tablespoon heavy cream

Garnish:

16 white chocolate eyeballs

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

In a medium bowl, whisk together cake flour, baking soda, baking powder, and sea salt.

In a large bowl, beat softened butter and granulated sugar until light and fluffy.

Add egg, sour cream, oil, and black tahini; mix until well combined.

Gradually add dry ingredients alternating with milk, beginning and ending with dry mixture; mix until just combined.

Divide batter evenly among cupcake liners, filling each about two-thirds full.

Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare buttercream: beat butter until creamy, add black tahini and powdered sugar gradually, then mix in heavy cream.

Frost cooled cupcakes and top each with a white chocolate eyeball.

Notes

Use room-temperature ingredients for smooth batter.

Do not overmix batter to keep cupcakes light and fluffy.

Cool cupcakes completely before frosting to avoid melting buttercream.

Place eyeballs gently for best appearance.

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 307
Sugar: 25g
Sodium: 162mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: Spooky Halloween Eyeball Cupcakes, black sesame cupcakes, Halloween desserts