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frosted Halloween cupcakes with sprinkles
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Halloween Poke Cake Cupcakes

These easy Halloween Cupcakes use a box mix with a poke technique for orange gelatin stripes in the cake! Orange gelatin colors and flavors the buttercream frosting too. Halloween sprinkled and edible candy eyes top them off. Can be made with a regular or gluten-free mix.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 20 minutes
Chilling time 1 hour
Total Time 1 hour 50 minutes
Servings 24 cupcakes
Calories 229kcal
Author Toni Dash

Ingredients

Cupcakes

  • 1 box white cake mix plus required additional ingredients per box mix instructions
  • 3 3-ounce packages orange gelatin
  • 1 cup boiling water

Buttercream frosting

  • 1 cup (2 sticks) unsalted butter softened
  • 3 tablespoons orange gelatin powder
  • 4 cups powdered sugar
  • 1 to 2 tablespoons milk
  • Orange food coloring optional

Decorations

  • Halloween sprinkles
  • Candy eyes

Instructions

Making the cupcakes

  • Prepare the cake mix according to package instructions and bake as 24 cupcakes.
  • Allow the cupcakes to cool completely, then use a straw or skewer to poke holes in each cupcake.
  • Heat 1 cup of water in a saucepan until boiling. Remove the pan from heat and pour one 3-ounce package of orange jello mix into the water.
    Stir until the gelatin has dissolved, then allow to cool for 10 minutes.
  • Place the cupcakes in a large baking dish with space in between. Use a spoon to spoon the orange gelatin into the holes in the cupcakes.
    NOTE: the holes will not appear filled.
  • Place the pan with the cupcakes in the refrigerator to chill for at least one hour.

Making the frosting

  • Prepare the frosting by beating together the softened butter and 3 tablespoons gelatin powder (from the second package) until combined.
  • Add the powdered sugar and one tablespoon of milk and beat until smooth.
    Add more milk, as needed, to thin the frosting.
  • For a brighter orange icing, add food coloring and blend until the desired color is reached.
  • Use a piping bag fitted with a large open star tip (we used a Wilton 1M piping tip) to pipe the icing on top of the cupcakes.
    Decorate with sprinkles and candy eyes.

Video

Notes

Prep time includes making the cupcakes, frosting, adding the jello and frosting the cupcakes.
Frosting will be a light orange (food coloring can be added) and will have a light flavor of orange but will mainly taste like buttercream.
Variations
  • Use store bought frosting. For a time saver use store bought vanilla frosting, flavor with the gelatin mix and food coloring if desired. OR use purchased orange frosting.
  • Use a different color jello. Purple (grape) or green (lime) would also be great Halloween flavors and colors.
 Pro Tips
  • If using a skewer there will be lots of fine lines in the cupcakes. Using a straw or chopstick will make larger channels of jello. If using a straw or chopstick make fewer pokes in the cupcakes so it will keep it’s structure.
  • Place cupcakes in a baking dish with space in between when spooning on the jello
  • Do not pour the jello over the cupcakes. Spoon in over the holes.

Nutrition

Calories: 229kcal | Carbohydrates: 38g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 152mg | Potassium: 17mg | Fiber: 1g | Sugar: 29g | Vitamin A: 247IU | Calcium: 50mg | Iron: 1mg