These Adorably Spooky Halloween Cupcakes Have No Scary Ingredients — and They're Vegan!

By Jenny Sugar
POPSUGAR Photography | Jenny Sugar
POPSUGAR Photography | Jenny Sugar

Halloween was always my absolute favorite holiday growing up (um, hello, free candy, wearing wigs and makeup, and staying up late!). But when I was older and ditched dairy, I quickly realized that if I wanted to enjoy all the yummy treats, I was going to have to make them myself. If you're vegan and in need of a cupcake to make for your Halloween party, this is the perfect recipe.

POPSUGAR Photography | Jenny Sugar

I used the golden vanilla cupcake recipe from Vegan Cupcakes Take Over the World, and the vanilla frosting recipe from the Minimalist's Bakers Everyday Cooking, and BOO-m! They taste absolutely sweet, moist, and decadent, and no one would guess they were vegan.

POPSUGAR Photography | Jenny Sugar
POPSUGAR Photography | Jenny Sugar

I made up these four decorations, but feel free to get all Pinterest-y on these and let your creativity run wild.

I colored the monster cupcakes with freeze-dried strawberries that I ground up in my NutriBullet, so they're not only free of red dye #847, they taste like strawberries! And I used melted chocolate for the spider's legs and spider web.

POPSUGAR Photography | Jenny Sugar

See?! Even if you can't eat the Reese's and Snickers, you can have something even better, becuase it's homemade. So get in your kitchen, turn on the oven, and have fun creating these adorably spooky vegan cupcakes.

Halloween Cupcakes

Prep Time15 minutes
Cook Time20 minutes
Yield12 cupcakes
Calories263

Vegan Cupcakes Take Over the World and Minimalist Baker's Everyday Cooking

INGREDIENTS

  • For the cupcakes:
  • 1 cup unsweetened almond milk (or any dairy-free milk)
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup oil
  • 3/4 cup granulated organic sugar
  • 2 1/4 teaspoons vanilla extract
  • For the frosting:
  • 1/2 cup vegan butter (such as Miyokos, Earth Balance, Smart Balance, or Country Crock Plant Butter)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 to 2 cups sifted organic powdered sugar (depending on the consistency you prefer)
  • 1 to 2 tablespoons dairy-free milk
  • For decorating:
  • Spiderweb:
  • Dairy-free chocolate chips (Trader Joe's Semi-Sweet Chocolate Chips are vegan)
  • Coconut oil
  • Spider:
  • Chocolate sandwich cookies (Trader Joe's Joe-Joes are vegan)
  • Dairy-free chocolate chips (Trader Joe's Semi-Sweet Chocolate Chips are vegan)
  • Candy eyes
  • Mummy:
  • Vanilla frosting
  • Candy eyes
  • Monster:
  • Vanilla frosting
  • Freeze-dried strawberries ground into powder
  • Candy eyes

INSTRUCTIONS

  1. Preheat oven to 350° F. Line a muffin pan with 12 cupcake liners. Take the vegan butter out of the fridge and set aside to soften on the counter.

  2. Pour the almond milk into a small bowl. Mix in the apple cider vinegar and set aside to curdle.

  3. In a medium-sized bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

  4. In the bowl with the almond milk mixture, add oil, sugar, and vanilla and beat until smooth.

  5. Slowly beat the flour mixture into the bowl with the wet ingredients until no large lumps remain.

  6. Fill each muffin cup two-thirds full and bake for 20 to 22 minutes, or until a toothpick inserted comes out clean.

  7. Transfer the cooked cupcakes to a cooling rack and allow to cool completely before frosting.