Halloween is the BEST. Besides the fact that an entire new aisle is now dedicated to candy in the grocery store, even better is that I can walk out of the store with 10 different bags and no one will judge me. Because the old lady next to me just walked out with 12.
I seriously had SO much fun trying to find cute candy decor for these little spooky cupcakes! Once a month I come up with easy festive recipes for a recipe board I have set up at a doctor’s office – and this was October’s Halloween treat. I love any and every excuse to go all Martha Stewart on some cupcakes!
So without further ado… please meet my little spooky friends… and enjoy some eye candy :)
Not really sure who he is. But I ate all the candy corn off his head.
And my favorite – the mummy!
So not only are these cupcakes darling – these are so easy to do. For real guys! Especially the mummy. Here’s some step by step intructions below.
1. Using black icing, draw a half oval over the top half of the cupcake and fill in.
2. Using a flat tipped pastry tip carefully trace lines of frosting from the left side to the right side of the cupcake. Beginning at the very top of the head.
3. Add a couple cute little candy eyes (which you can also find at most hobby stores in the baking section) and you’re done!
So if you’re in a pinch for time – or have to make 30 + cupcakes for your kid’s class party, there’s no shame in a boxed cupcake mix and can of frosting! Especially if you can get your hands on a whole wheat version or lower cal mix from Whole Foods.
But I do want to encourage you to make your own because this way you can control the amount of sugar, fat, and calories you’re feeding your little ones! The cupcake recipe I used is a lightened up version of a chocolate cupcake and vegan frosting. The whole cupcake is dairy free :)
Don’t like chocolate cupcakes?
Yields 16 cupcakes
- 1 cup granulated sugar
- 1/2 cup egg substitute
- 1/4 cup canola oil
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon instant coffee granules
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup plain soy yogurt
- candy corn
- sour straws
- black licorice
- black icing
- gum drops
- Preheat oven to 350°.
- Beat first 4 ingredients in a large bowl at medium speed until well blended (about 2 minutes).
- Whisk together flour and next 5 ingredients (through 1/4 teaspoon salt) until combined. Stir flour mixture into sugar mixture alternately with soy yogurt, beginning and ending with flour mixture; mix after each addition just until blended.
- Place 16 paper muffin cup liners in muffin cups; spoon about 2 1/2 tablespoons batter into each cup. Bake at 350° for 18 minutes or until a wooden pick inserted in center of a cupcake comes out with moist crumbs attached (do not overbake). Remove cupcakes from pans; cool on a wire rack. Frost with Vanilla Frosting recipe below and decorate with candy!
Vegan Creamy Vanilla Frosting
This recipe makes a lot of frosting – enough to frost at least 30 cupcakes. The cooking light cupcake recipe that I used only makes 16 cupcakes, so feel free to cut this frosting recipe in half!
- 1/2 cup vegan butter (Earth Balance)
- 1/2 cup nonhydrogenated vegetable shortening
- 5 cups powdered sugar
- 1/4 cup plain soy milk
- 1 1/2 teaspoons pure vanilla extract
- Cream butter and shortening on medium-high speed until smooth.
- Gradually add powdered sugar, one cup at a time, until smooth. Add soy milk and vanilla and continue to blend until smooth.
- Add additional powdered sugar to taste and until desired consistency.
Chocolate Cupcake recipe is slightly adapted from Cooking Light Magazine, love this recipe from them!