Ingredients

• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground cloves
• 0.5 teaspoons ground nutmeg
• 2 cups water
• 0.67 cups canola oil
• 2 tablespoons distilled white vinegar
• 2 teaspoons vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper liners.
2. 2 Combine flour, white sugar, baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, cloves, and nutmeg in bowl; whisk to mix. In separate bowl, mix water, canola oil, vinegar, and 2 teaspoons vanilla extract. Pour liquids into dry mixture and stir until smooth. The batter will be very thin.
3. 3 Transfer batter into a measuring cup or pitcher; pour batter into prepared cupcake pans.
4. 4 Bake in preheated oven until tops spring back when gently pressed with a fingertip and a toothpick inserted in the center comes out clean, about 25 minutes. Allow cupcakes to cool completely on a wire rack.
5. 5 Beat cream cheese, butter, 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon with an electric mixer until smooth. Gradually mix in confectioners' sugar until frosting is creamy and spreadable. Frost the cooled cupcakes.
6. 6 To decorate cupcakes, use black decorating gel to draw a small circle in the center of each cupcake. Draw a larger circle around the first, and continue making larger circles until the last circle is about 1/4 inch from the edge. There should be about 5 rings on each cupcake. Use a toothpick to draw about 8 lines radiating from the center of the cupcake to the edge, like spokes on a wheel, to make webs.
7. 7 Cut the licorice strings into pieces about 1 1/4 inch long for legs. Poke four licorice legs into both sides of each gumdrop. Use decorating gel to make eyes and a smiley mouth on each gumdrop. Place a gumdrop spider onto each cupcake in the center of the webs.

Nutrition per serving