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Vegan “Zombie Brain” Halloween Cupcakes

October 8, 2018 By bearplate 6 Comments

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Halloween is just around the corner! That means it’s time to start thinking about spooky treats. This easy to make vegan cupcake recipe is sure to be a hit at any Halloween party. They may look gross, but they’re actually incredibly tasty.

Vegan zombie brain cupcakes on a white plate. A great recipe for a Halloween party.

What do vegan zombies eat?

GRAINS!

… I’ll see myself out…

Vegan zombie brain Halloween  cupcake cut in half.

Do you love Halloween? I do! It’s probably my favorite holiday.

It’s fun to dress up, go to costume parties, trick-or-treat, watch scary movies, and make spooky snacks.

These raspberry, lemon, jam-filled zombie brain cupcakes are a great scary treat for your next Halloween party!

They are

  • delightfully scary
  • easy to make
  • and super tasty
Cupcake with raspberry jam filling.

The cupcake recipe is pretty straight forward and would work well any time of the year.  The frosting is what really gives them their charm.

For the filling, simply add raspberry jam to a pastry bag with a medium sized round decorating tip.

A whole batch of vegan cupcakes with filling.

Press the tip about halfway down the cupcake a gently squeeze in the jam.

Lemon and raspberry frosting.

Don’t worry if some of the jam get onto the top of the cupcakes since they’ll be covered in frosting.

Frosted vegan cupcakes.

Apply a base layer of frosting to each cupcake, making it a bit thicker in the middle to create a dome shape.

Piping on a pink vegan cupcake.

To make them look like brains use the same medium-sized round decorating tip to pipe to start piping on brain squiggles.

That’s the technical term.

Start from the middle and work outward to create the two hemispheres.

Cupcake with one half coverd in piped frosting.

I made the inner squiggles the largest, the second a little smaller, and the third smaller still.

It’s okay if there are small gaps since they’ll get filled in with jam.

Vegan Halloween cupcakes with piping to look like brains.

Place the cupcakes in the refrigerator for 20 minutes to allow the frosting to harden before applying the raspberry brain goo.

Another technical term.

If you can’t find seedless raspberry jelly (I couldn’t) just take regular jam and press it through a fine strainer or jelly bag.

Apply the goo gently with a pastry brush, making sure to get in all the nooks and crannies.

Vegan zombie brain cupcakes with brain "goo" for your next Halloween party.

Want More Easy Vegan Halloween Recipes?

Check out Vegan Monster Cake Pops.

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Vegan zombie brain cupcakes on a white plate. A great Halloween treat recipe.

Vegan Zombie Brain Cupcakes

★★★★ 4 from 2 reviews
  • Author: bearplate
  • Prep Time: 5 min
  • Cook Time: 60 min
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Vegan
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Description

These spooky lemon and raspberry vegan zombie brain cupcakes are easy to make and sure to be a hit at any Halloween party.


Ingredients

Scale

Cupcake

1 Tbsp lemon juice

1 1/2 cup almond milk

2 cups all-purpose flour

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup Earth Balance melted

2 tsp vanilla extract

zest from one lemon

Frosting

2 Tbsp raspberry jam

1/2 cup  Earth Balance, at room temperature

4 cups powdered sugar

1/4 cup lemon juice

1 tsp vanilla extract

Filling

2 Tbsp raspberry jam

Topping

3 Tbsp seedless raspberry jam


Instructions

Combine the lemon juice and almond milk in a small bowl and set aside for 5 mins.

Preheat the oven to 350 degrees Fahrenheit.  Line muffin pan with baking cups.

In a large bowl mix together the flour, sugar, baking powder, baking soda, and salt.

Add melted Earth Balance, vanilla, and zest to the almond milk and mix well.

Pour the liquid mixture into the bowl with the flour and stir until it is incorporated.  Don’t over stir.

Spoon into the muffin pan, dividing evenly.

Bake for 20-22 mins, or until a toothpick comes out clean.

Let cupcakes cool completely.

Make the frosting while waiting. With an electric mixer beat the Earth Balance until smooth. Beat in the powdered sugar, vanilla, jam, and lemon juice.

Add raspberry jam to a pastry bag with a round decorating tip and poke about halfway down into each cupcake. Gently squeezing to fill the inside.

Apply a base layer of frosting to each cupcake. Don’t worry if some of the jam filling gets into the frosting.

Put the remaining frosting a pastry bag with a medium-sized round decorating tip.   Pipe the frosting on with a small back and forth motion to create squiggles.

Place cupcakes in the refrigerator for 20 mins to let the frosting harden.

With a pastry brush, spread a thin layer of seedless jam over each cupcake. Making sure to fill the recessed areas.

Enjoy


Notes

If you don’t have a pastry bag, you can fill the cupcakes by cutting a small hole into each one and spooning in the jam. For the piping, add the frosting to a ziplock bag and cut off one of the corners.


Nutrition

  • Serving Size: 1 Cupcake
  • Calories: 450
  • Fat: 15.2
  • Carbohydrates: 77
  • Protein: 2

Keywords: vegan, Halloween recipe, Halloween treat

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Previous Post: « Vegan Monster Cake Pops
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Comments

  1. Lisa Viger is Planted365 says

    October 13, 2018 at 7:00 pm

    OMG, these are brilliant. And gross. And brilliant. I’m definitely going to try these on kids!

    Reply
    • bearplate says

      October 14, 2018 at 4:21 pm

      Thank you!

      Reply
  2. Hanne says

    October 19, 2018 at 1:58 pm

    These cupcakes are beyond gross looking, delicious tasting and absolutely perfect for Halloween.

    ★★★★★

    Reply
    • bearplate says

      October 28, 2018 at 8:58 am

      Thank you!

      Reply
  3. Maria says

    October 30, 2019 at 5:03 pm

    Well I messed up. Tried using gluten free flour for this and it came out wayyy too dense and chalky. Not the recipes fault.
    I did make the frosting exactly as called for and now it is runny. tried everything to thicken it and it just eats it. So disappointed. I recommend only using a few tablespoons of milk in frosting or add slowly to avoid this.

    ★★★

    Reply
    • bearplate says

      October 30, 2019 at 8:38 pm

      I’m sorry to hear that they didn’t work out for you. Are you talking about the lemon juice? There isn’t any milk in the frosting.

      Reply

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