Halloween Carrot Cupcakes with Avocado Frosting

This spooky (and healthy) vegan Halloween recipe will leave your guests wanting more!


Carrot Cupcakes
2 tablespoon finely ground flax seeds
tablespoon water  
1 cup all-purpose flour
¾ cup organic sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups grated carrots
2/3 cup coconut oil, melted

Chocolate Witch Hats
½ cup dark chocolate

Avocado Frosting
1 large avocado
½ cup Earth Balance Vegan Butter 
4 cups powdered sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
food coloring to enhance green if desired


Preheat oven to 350°F.

Grease a standard cupcake tray or line with paper cups. Mix the ground flax seed with the water and let sit 5 minutes. In another bowl, combine flour, sugar, cinnamon, baking powder, and salt.

Combine oil with flax mixture. Add to the dry ingredients and mix until just combined. Gently fold in the grated carrots. 

Fill each muffin tin 2/3 full of batter. Bake for 13 to 15 minutes until golden brown. Cool.

Chocolate Witch Hats
Melt 1/2 cup dark chocolate in a bowl over simmering water. Transfer melted chocolate to a piping bag fitted with a very small round tip.

Place a piece of parchment paper on a surface to pipe the chocolate hat shapes onto. For each hat, pipe a triangular shape for the top and a circle for the brim. Once you have piped all hats, place in the fridge to harden. If required, add a second coat of chocolate to thicken and let harden (10-15 mins). Attach the tops of the hats to the circles using more melted chocolate. Add any details you would like (hat bands, buckles)

Avocado Frosting
Cream the avocado and butter together until smooth. Slowly add the powdered sugar. Mix on low at first, increasing the speed until thoroughly combined. Add the lemon juice and vanilla. Mix. Adjust color at this point.

To assemble, pipe green frosting on each cupcake and top with the chocolate witch hat if desired.