These adorable Scarecrow Cupcakes are perfect for a fall party or a fun fall treat. Easy to make and so delicious, they will be the hit of the party.
Scarecrow Cupcakes for Fall Treats
Making scarecrows into a cute and fun treat isn’t always as easy as it seems. I set out to make these at first with gumdrops for hats, then switched to marshmallow hats. Both were complete fails and did not make it to the blog. It wasn’t until I tried cutting off a bit of a Hershey’s bar that this little guy finally came together into what I imagined. I’m glad I pushed through because you know what?… He’s kind of cute, and now I can teach you how to make an EASY scarecrow cupcake.
What I love about these fall cupcakes:
- easy to make
- they will last a couple of days, so you can make them in advance
- so delicious
- perfect for fall, Thanksgiving, and even Halloween parties or a fun after-school snack
FAQs
Make-Ahead and Storage:
How far in advance can I make scarecrow cupcakes?
I’d say the best time to serve these cupcakes is the day of making them, however, you can store them at room temperature in an air-tight container for a couple of days. If you used gel frosting, sometimes the color will leak onto the frosting underneath, so be mindful of that.
Leftovers: store leftover cupcakes at room temperature uncovered for a day. Covered at room temperature should last 2 days
Freezing: I don’t recommend freezing these cupcakes. The pretzel and chow mein would not taste right upon thawing and condensation might distort the colors
Tips and Tricks:
- any flavor of cupcake works well for this recipe. I used a yellow cake mix to make mine
- vanilla or cream cheese frosting is a great base for frosting the cupcakes with
- no need for any special piping bags in this recipe
- use an icing tube to make the mouth. I used gel icing, but that is not necessary
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Are you ready to make these fun fall cupcakes? Let’s make sure you have everything you’ll need…
Ingredients:
- 2 dozen cupcakes cooled and frosted with white frosting – I just spread mine on with a butter knife. No need to get fancy
- M&Ms – assorted colors for the eyes
- Chow Mein Noodles – broken in half for the hair
- Hershey Bars – these will be divided up into sections of 2 for the hat
- Mini Stick Pretzels – these will be used for the brim of the hat
- Candy Corn – this will be used for the nose
- icing in a squeeze tube – if you are using frosting tips then a writing tip is best
How do you make Scarecrow Cupcakes?
- Cool and frost cupcakes with white icing
- At the top of the cupcake, insert part of a Hershey bar that has been broken into a 2 part section – going at an angle so that the bottom section is pushed down into the cupcake
- Set a mini pretzel down under the chocolate piece as the brim of the hat
- Place M&Ms upside down for eyes
- Add an ear of candy corn for the nose
- Squeeze out a smile with stitches from your icing tube
- Slide broken bits of Chow Mein noodles under the pretzel for hair
Other Fall Treats
Apple Shaped Rice Krispies Treats
Pumpkin Patch Marshmallow Bites
Pumpkin Shaped Rice Krispies Treats
Scarecrow Cupcakes for Fall Fun
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 46 minute
- Yield: 2 dozen 1x
Ingredients
- 2 dozen cupcakes cooled and frosted with white frosting
- 24 M&Ms – assorted colors for the eyes
- Chow Mein Noodles – broken in half for the hair
- 6–8 Hershey Bars – original size
- 24 Mini Stick Pretzels
- 24 Candy Corn
- black icing in a squeeze tube
Instructions
- Cool and frost cupcakes with white icing
- At the top of the cupcake, insert part of a Hershey bar that has been broken into a 2 part section (- going at an angle so that the bottom section is pushed down into the cupcake
- Set a mini pretzel down under the chocolate piece as the brim of the hat
- Place M&Ms upside down for eyes
- Add an ear of candy corn for the nose
- Squeeze out a smile with stitches from your icing tube
- Slide broken bits of Chow Mein noodles under the pretzel for hair
Notes
Make-Ahead and Storage:
How far in advance can I make scarecrow cupcakes?
I’d say the best time to serve these cupcakes is the day of making them, however, you can store them at room temperature in an air-tight container for a couple of days. If you used gel frosting, sometimes the color will leak onto the frosting underneath, so be mindful of that.
Leftovers: store leftover cupcakes at room temperature uncovered for a day. Covered at room temperature should last 2 days
Freezing: I don’t recommend freezing these cupcakes. The pretzel and chow mein would not taste right upon thawing and condensation might distort the colors
Tips and Tricks:
- any flavor of cupcake works well for this recipe. I used a yellow cake mix to make mine
- vanilla or cream cheese frosting is a great base for frosting the cupcakes with
- no need for any special piping bags in this recipe
- use an icing tube to make the mouth. I used gel icing, but that is not necessary
