Bloodshot Eyeball Cupcakes for Halloween

A Halloween party is not complete without these delicious bloodshot eyeball cupcakes. These spooky Halloween cupcakes are made from scratch!

Are you looking for a spooky recipe to help celebrate Halloween this year? These bloodshot eyeball cupcakes are perfect!

They start off as your typical vanilla sweet and fluffy cupcake, but when you are done decorating, they’re dark and full of horror.

This is a great treat if you want something to make people scream in fear or laugh at how disgusting it looks. The recipe is easy enough that anyone can make these delicious homemade cupcakes with little effort!

These halloween eyeball cupcakes are a creepy and delicious Halloween treat to make for your friends. These Bloodshot eyes cupcakes are a fun halloween treat that look great on any halloween desserts table.

This recipe will show you how to make these spooky treats with step-by-step instructions. It’ll be fun for everyone involved – even if they don’t like monsters and horror movies.

Tips for Making the BEST Halloween Cupcakes

• Be sure not to over-mix your batter, you don’t want to end up with dense cake!
• Make sure your ingredients are room temperature before starting.
• Spoon and level your flour, never pack it or your baked goods will end up dense!
• You can use cake mix if you are in a crunch for time.
• Red velvet cake would be amazing here, or switch it up with just plain old chocolate cupcakes.
• If you don’t like fondant, you can frost the cupcakes with cream cheese frosting, vanilla buttercream, or store bought white frosting, and pipe on red sparkle gel instead of using edible markers.
• You can also use a black jelly beans for the pupils instead of fondant.
• Instead of green gel, you could use candy rings on the tops of the cupcake instead. Even gummy lifesavers would work.
• If you don’t have any buttermilk on hand make it yourself by adding half a tbsp of lemon juice to 1/2 cup milk.
• You could also use gummy eyeballs but I think this is more unique and easier than hunting down specific candies.

How to Store Fondant Decorated Cupcakes

You can store fondant decorated cupcakes at room temperature for 3-4 days in a cool and dry room.

If it is warm and humid in your house then store in the fridge in an airtight container or well wrapped in plastic so that the cupcakes aren’t in direct contact with the humidity of the fridge.

To avoid condensation from forming on the cupcakes, when you remove the cupcakes from the fridge, you also need to allow it to slowly adjust to room temperature before unwrapping. Bring them up to room temperature for about an hour before unwrapping and serving.

If you need to store the cupcakes for longer than 4 days you can freeze them. Make sure the cupcakes are wrapped or placed in an airtight container. When you are ready to serve you will need to transfer it to the fridge overnight and then take it out to the counter an hour before serving. Do not unwrap until the cupcakes are room temperature.

Looking for More Halloween Cupcake Ideas?

Check out some more of my favourite Halloween cupcake recipes!

These adorable Vampire Cupcakes are easy to make and decorate – a fun treat for classroom Halloween parties!

These Devil Cupcakes are perfect for even the most novice home baker to perfect – they are super easy Halloween cupcakes. Make them for your class Halloween party or even just for a small celebration at home with your family.

These Ghost Cupcakes are a simple spooky treat anyone can throw together for a little Halloween fun!

How to Make Eyeball Cupcakes

Yields: 12 decorated cupcakes | Cook time: 15 to 18 minutes

For the cupcakes:

• 1 ¼ cup all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• Pinch salt
• 2 large eggs, room temperature
• ¾ cup sugar
• ½ cup vegetable oil
• ½ cup buttermilk

For the buttercream:

• ¼ cup softened butter, unsalted
• 1 cup confectioners’ sugar
• 1 tbsp milk

To decorate:

• 5-6 oz. white fondant
• Green gel icing
• 1-2 oz. black fondant
• Red edible marker

Directions:

Begin with the cupcakes. Line a muffin tin with paper cupcake liners and set aside.

Preheat oven to 350 degrees F.

Sift together all dry ingredients: flour, baking powder, baking soda and salt.

In a separate bowl, whisk together eggs, sugar and vegetable oil.

In thirds, add dry ingredients into wet ingredients, alternating with buttermilk.

Once batter is formed, scoop into lined muffin tin, filling each section about 2/3 of the way.

Bake for 15 to 18 minutes.

Allow to cool before decorating.

To prepare the buttercream, use an electric mixer to beat all ingredients together. Start on low and the gradually increase to high.

Once all ingredients are well-combined and form semi-stiff peaks, use an offset spatula to frost a thin layer of frosting on each cupcake.

With a rolling pin, roll out white fondant until it’s about ¼ of an inch thick.

Using a circular cookie cutter, about 2.5 inches in diameter, cut out 12 fondant circles.

Press one circle on each cupcake.

Frost a circle of green gel icing on the center of each cupcake.

Roll out 12 black fondant spheres, about 1/3 of an inch in size. Flatten each one slightly.

Place one fondant sphere in the center of the green portion of the eye.

Using the red marker, draw random squiggly lines on the white portion of the cupcake to finish off your bloody eyeball cupcakes.

Serve and enjoy!