Looking for halloween party recipes? Try these ghoulish halloween cupcakes. They’re a little healthier and the scary green colour comes from… spinach! You can’t taste the hidden greens in these vegetable cupcakes.
Let me just put it out there: I LOVE Halloween. When I was a little girl growing up in Canada, my parents always threw us huge halloween parties. Mostly because they didn’t want us out trick or treating, but also because it was such a fun thing to do.
Our house would be decorated to the hilt with floating ghosts, cobwebs, spiders and witches. Then there was the food… my parents would bake halloween cakes, cupcakes, cookies and more. It was always a massive spread for all of our friends.
These bright green halloween cupcakes have a secret…. that green colour isn’t from food colouring – it’s from pureed spinach! Trust me though, you can’t taste the leafy greens. They do, however, bulk leave a little of their goodness behind. They taste just like vanilla cupcakes!
These cupcakes have a bit less sugar, and instead of thick swirls of sugary frosting, I’ve just added candy eyes and a little writing icing for the mouths. Since there’s always so much candy around at Halloween, these slightly healthier halloween cupcakes are fun and ghoulish – but a little bit better for kids. Plus, these tasty cupcakes only have 162 calories!
To make these cupcakes you’ll need:
Black and red writing icing
Candy eyes – I got these large candy eyes from Amazon
Halloween Food Ideas
I love getting creative with halloween party food, usually with a slightly healthy twist.
I’ve made spooky green witch finger cookies with hidden spinach to give them a wicked witch colour (you can’t taste the spinach) or I like to make pumpkin soup for a savory recipe before the onslaught of sugar!
A fun way to get kids involved in Halloween food is with these easy mummy hand pies. They’re really simple and look so good! You can also use store bought ingredients and just assemble them for ease.
Get the Halloween Cupcake Recipe
- 200 g (7oz) fresh spinach
- 4 tbsp milk
- 150 g (1 1/4 sticks) butter (at room temperature)
- 125 g (1 cup) caster sugar
- 2 eggs
- 2 tsp vanilla essence
- 175 g (1 3/4 cups) plain (all purpose) flour
- 2 tsp baking powder
- 1 tsp salt
- Candy eyes
- Black and red writing icing
- Preheat oven to 170C/340F and line a 12 cup muffin pan with paper cases.
- Boil a kettle of water. Put the spinach into a strainer over the sink and pour the boiling water over it to wilt. Refresh by running the spinach under cold water to cool, then drain, squeeze out any excess moisture and chop up finely.
- Add the spinach and milk to a tall container, then puree until smooth with a hand blender.
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla and pureed spinach.
- Sift in the flour, baking powder and salt and stir gently to combine.
- Fill the muffin cups ¾ full with the batter and bake for 15 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled decorate with candy eyes and writing icing as desired.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.