scary halloween cupcakes
Servings 12 servings


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 cup almond milk pulp
  • 1/2 cup almond milk
  • 1/2 cup unsalted butter, at room temperature (or vegan butter)
  • 1 cup sugar
  • 2 large eggs, at room temperature (or vegan eggs)


  • Preheat the oven to 375°F. Place paper cupcake liners in a 12-cup muffin pan.
  • Sift the flour, baking powder and salt into a bowl.
  • Place the milk in a small bowl. Stir in the vanilla.
  • Using an electric mixer, cream the butter until smooth, about 30 seconds. Add the sugar in a slow, steady stream beating until light and fluffy, about 3-4 minutes. 
  • Add the eggs, one at a time, mixing until the batter is light and creamy, and scraping down the sides of the mixing bowl after each addition. Add the dry ingredients alternating with the liquid ingredients in 4 additions, beginning and ending with the dry ingredients. Add the almond milk pulp and mix it.
  • Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for about 20-25 minutes, or until the top of the muffins springs back when lightly touched, and a wooden toothpick inserted in the cakes comes out free of uncooked batter.
  • Let the cupcakes cool in the pan for 5-10 minutes before transferring them to wire racks to cool completely.
  • Decorate muffins with Halloween decorations.