Scarecrow Cupcakes

Scarecrow Cupcakes

Scarecrow Cupcakes


Makes 18 cupcakes


1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
3/4 cup whipping cream
2 tablespoons molasses
1/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla
3/4 cup sweetened shredded coconut
Maple Frosting
Toasted coconut, chow mein noodles, shredded wheat cereal, assorted candies and decorating gel


  1. Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan cups with paper baking cups. Combine flour, baking powder, baking soda, salt and spices in medium bowl; set aside. Combine cream and molasses in small bowl; set aside.
  2. Beat butter in large bowl until creamy. Add granulated sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
  3. Add flour mixture alternately with cream mixture, beating well after each addition. Stir in coconut; spoon batter into prepared muffin cups, filling about half full.
  4. Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
  5. Prepare Maple Frosting. Frost cupcakes and decorate to make scarecrow faces as shown in photo.


To make a gumdrop hat, roll out a large gumdrop on a generously sugared surface. Cut 1 rounded piece to look like the top of the hat and 1 straight piece to look like the brim of the hat as shown in the photo. Overlap the pieces to make the hat: pipe decorator gel over the seam for the hat band.

Check out more recipes for Fall and Thanksgiving