Jack O Lantern Cupcakes With Flat Top Frosting
Get into the spooky spirit with these Halloween cupcakes featuring perfectly flat top frosting—ideal for creating adorable and eerie pumpkin faces!
Ingredients
For the Chocolate Cupcakes
- 1/2 cup almond milk
- 2 tsp apple cider vinegar
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1/3 cup unsweetened applesauce
- 2 tsp Pure vanilla extract
For the Vegan Buttercream
- 1 cup Vegan butter, room temperature
- 2 cups powdered sugar
- 1 tsp Pure vanilla extract
Instructions
For the Chocolate Cupcakes
- 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, cocoa powder, baking powder, baking soda, 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. Bake 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
- Make sure the cupcakes are throughly before decorating. While the cupcake are cooling, prepare the vegan buttercream frosting. Add 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.
Tried this recipe?Let us know how it was!