Vegan Mummy Halloween Cupcakes
Get ready to conjure up some spooktacular sweetness in the kitchen with these Vegan Mummy Halloween Cupcakes!
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As the Halloween season approaches, it’s time to brew up some sweet and spooky magic in the kitchen. These Vegan Mummy Halloween Cupcakes are the perfect treat to conjure up a festive spirit at your Halloween gatherings. Not only are they irresistibly delicious, but they also come dressed in a whimsical mummy-inspired design that will add a playful and eerie touch to your dessert table. Plus, they’re entirely vegan, making them suitable for all your ghoulishly great guests.
In this blog post, I’ll show you step-by-step how to create these mummy cupcakes, ensuring your Halloween celebration is both cruelty-free and frighteningly fun. So, gather your ingredients, put on your creative hat, and let’s get baking!
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Vegan Mummy Halloween Cupcakes
Decorating these Mummy cupcakes is a delightfully easy and enjoyable process, making them the perfect choice for both experienced bakers and those new to decorating.
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Ingredients:
For the vanilla cupcakes:
1 1/2 cups Almond milk
1 tsp apple cider vinegar
2 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 tbsp baking powder
3/4 tsp salt
2 tsp pure vanilla extract
1/2 cup vegetable oil
For the vegan buttercream frosting:
3/4 cup Vegan butter, room temperature
1 1/2 cups powdered sugar
1 tsp pure vanilla extract
Ingredients & supplies needed for decorating:
Oreo cookies
Candy eyes
Flat piping tip
Directions:
Preheat the oven to 350 degrees and add cupcake liners to a muffin tray.
In a small bowl, whisk together the almond milk and the apple cider vinegar. Set aside.
In a medium mixing bowl, add the all-purpose flour, sugar, baking powder and salt. Whisk together.
Add the almond milk/apple cider vinegar to the flour mixture along with the vegetable oil and vanilla. Whisk until combined.
Fill the liners until they are slightly more than 1/2 full. are for 22-24 minutes or until a toothpick inserted into the center comes out clean. Place them on a cooling rack.
Make sure the cupcakes are throughly before decorating.
While the cupcake are cooling, prepare the vegan buttercream frosting. dd the room-temperature butter to a stand mixer bowl (or use a mixing bowl and hand mixer). Beat until smooth (about 2 minutes).
Add the powdered sugar and and mix until it is incorporated. Add the pure vanilla extract and mix until combined.
If your icing is too thick, you can add 1 tbsp of almond milk at a time. If it is too thin, add more powdered sugar.
Separate an Oreo cookie and cut it in half. Add a little frosting to the back and place it on the cupcake.
Apply a small amount of frosting on the back of each eye using a toothpick. Place the eyes on top of the Oreo half.
Using a flat decorating tip, apply the piped frosting in curved line across the top and in straight lines under the cookie.
Make an “X” from one side of the cupcake to the other.
Vegan Mummy Halloween Cupcakes
Ingredients
For the vanilla cupcakes
- 1 1/2 cups Almond milk
- 1 tsp apple cider vinegar
- 2 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 tsp pure vanilla extract
- 1/2 cup vegetable oil
For the buttercream frosting
- 3/4 cup Vegan butter, room temperature
- 1 1/2 cups powdered sugar
- 1 tsp pure vanilla extract
For the mummy decorating
- candy eyes
- Oreo cookies
Instructions
- Preheat the oven to 350 degrees and add cupcake liners to a muffin tray.
- In a small bowl, whisk together the almond milk and the apple cider vinegar. Set aside.
- In a medium mixing bowl, add the all-purpose flour, sugar, baking powder and salt. Whisk together.
- Add the almond milk/apple cider vinegar to the flour mixture along with the vegetable oil and vanilla. Whisk until combined.
- Fill the liners until they are slightly more than 1/2 full. are for 22-24 minutes or until a toothpick inserted into the center comes out clean. Place them on a cooling rack.
For the vegan buttercream frosting
- Make sure the cupcakes are throughly before decorating. While the cupcake are cooling, prepare the vegan buttercream frosting. dd the room-temperature butter to a stand mixer bowl (or use a mixing bowl and hand mixer). Beat until smooth (about 2 minutes).
- Add the powdered sugar and and mix until it is incorporated. Add the pure vanilla extract and mix until combined. If your icing is too thick, you can add 1 tbsp of almond milk at a time. If it is too thin, add more powdered sugar.
Notes
Looking for more Halloween-themed treats like these Vegan Mummy Halloween Cupcakes?
3 Haunting Halloween Mocktails
Vegan Monster Halloween Cupcakes
Easy Vegan Chocolate Halloween Cupcakes
I love seeing your finished projects! If you enjoyed making these Vegan Mummy Halloween Cupcakes or any of my other Halloween recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy Halloween baking!
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