Foodie Friday: A Halloween Treat

Cupcakes are such a go-to for Halloween goodies. The possibilities are endless! With a few supplies from the candy and cookie aisles, you can top them with candy spiders, frosting webs, sugary eyeballs, tombstone wafers, and so much more.

Today blogger Annie Schultz, aka Mama Dweeb, shares a great cupcake idea that celebrates autumn both above and below the frosting, and it’s even good for you. Annie tops her carrot-and-applesauce cupcakes with a creamy Cool Whip frosting and candy in Halloween colors. NOM. Get the recipe below and check out her full post about what inspired her creation!

Candy-topped cupcakes by Mama Dweeb

Super Easy Carrot Cake Cupcakes

Ingredients:

2 3/4 c. flour
3 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. nutmeg
4 eggs
3/4 c. oil
2 c. sugar
1 tsp. vanilla
1 (15 oz) jar unsweetened applesauce
1 10 oz bag of  shredded carrots
2 tubs of Cool Whip Frosting, cream cheese flavor

Instructions:

Mix the flour, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.  In another bowl, whisk together the eggs, oil, sugar, and vanilla. Stir in applesauce and shredded carrots. Mix the wet with the dry ingredients until moist. Spoon into greased muffin pan. Cook in 350-degree oven for 17-19 minutes or until toothpick comes out clean.

Let cupcakes cool for 15-20 minutes. Decorate with Cool Whip Frosting and top with your favorite candy!