Our latest creation in the Pyper kitchen was these Zombie Eyeball Cupcakes. They look disgusting but they are totally edible, including the eyeball!
This time of the year has me thinking of zombies, witches, goals, and creepy crawlers. Of course that means I am busy crafting and baking away with my boys to celebrate the season.
After all, the “season” officially starts after Labor Day, right?
These cupcakes are extremely easy to make. So easy in fact, your little one’s will be able to help!
Did I mention that the cupcakes are also entirely homemade? YUM! Hope you enjoy making them as much as we did!
Supplies Needed to Make Zombie Eyeball Cupcakes:
For The Cupcakes:
- Baking Soda
- Baking Powder
- Unsalted Butter
- 3 Egg Whites, room temp
- Sour Cream
- Whole Milk (can also use soy milk for those with allergies)
- Cupcake liners
- Piping Bag and Piping Tips (I used a large rounded tip with a large opening)
For The Frosting:
- Unsalted Butter, room temp
- Powdered Sugar
- Heavy Cream
- Vanilla Extract
- Red food gel
- Gummy eye ball candy (found in Halloween section)
Note: If you’d rather not make homemade cupcakes and frosting, the store bought cake mixes and frosting will work just fine. 🙂
How to Make Zombie Eyeball Cupcakes:
Preheat oven to 350 degrees. Line cupcake tins with paper liners. I thought using black and white ones were cute but you can use whatever liners you’d like.
Next, add flour, sugar, baking soda and baking powder together in a mixing bowl. Whisk the dry ingredients.
In another bowl, mix the wet ingredients together on medium speed until mixed.
Now add to the dry ingredients, the butter, egg whites, vanilla, sour cream and milk. Mix on medium speed mixing only until just blended.
Fill cupcake liners a little more than 3/4’s way. I’ve found it’s easiest to use a small ice cream scoop to do this.
Bake at 350 degrees for 20-25 minutes. Basically until you are able to put a toothpick into the middle cupcake and it comes out clean. Each oven is different so it’s best to watch these while baking.
Allow to cool in the cupcake pan for 10 minutes. Then remove to cooling rack to finish cooling for about 30 minutes. You want to make sure the cupcakes are entirely cool to the touch prior to frosting them.
Frost the cupcakes using the large frosting tip and homemade vanilla frosting.
Add red gel on top of the white frosting, the messier the better. You can even allow it to drip down the sides of the frosting.
Place a gummy eyeball on the top. Then you are finished!
Serve and enjoy!