Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

All Natural Zombie Brain Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 86 reviews
  • Author: Wesley
  • Prep Time: 12 minutes
  • Cook Time: 10 minutes
  • Total Time: 22 minutes
  • Yield: 24 mini cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These All Natural Zombie Brain Cupcakes are mini beet-spiced treats perfect for Halloween or zombie-themed parties. Made with wholesome ingredients like beet puree instead of artificial food coloring, they combine warm spices for a deliciously festive flavor. The cupcakes are moist, subtly sweet, and feature a vibrant deep red hue that resembles a zombie brain, making them a fun and healthy alternative to typical holiday sweets.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves

Wet Ingredients

  • 3/4 cup brown sugar
  • 1/2 cup beet puree
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a mini muffin tin with cupcake papers to prevent sticking and make removal easy.
  2. Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to distribute the leavening agents and spices evenly.
  3. Mix Wet Ingredients: In a separate bowl, combine the brown sugar, beet puree, large egg, and vanilla extract. Mix until smooth and uniform to ensure the beet flavor and natural color are well incorporated.
  4. Combine Wet and Dry: Gradually stir the wet ingredients into the dry ingredients. Mix gently until just combined to avoid overmixing, which could make the cupcakes dense.
  5. Fill Muffin Tin: Using a small scooper or teaspoon, drop approximately two teaspoons of batter into each cupcake paper, filling each about two-thirds full.
  6. Bake: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should spring back lightly when touched.
  7. Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin to set before decorating or serving.

Notes

  • Use fresh beet puree for best color and flavor; cook and puree beets before adding.
  • These mini cupcakes are perfect for Halloween parties or zombie-themed events.
  • The recipe replaces artificial food coloring with natural beet puree, making it a healthier option.
  • Add brain-icing decorations on top for a spooky touch to enhance the zombie brain effect.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition

  • Serving Size: 1 mini cupcake
  • Calories: 41
  • Sugar: 4.6 g
  • Sodium: 59.1 mg
  • Fat: 0.3 g
  • Saturated Fat: 0.05 g
  • Unsaturated Fat: 0.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 0.5 g
  • Protein: 0.9 g
  • Cholesterol: 7.8 mg

Find it online: https://lickplates.com/all-natural-zombie-brain-cupcakes-recipe/