Halloween is the perfect time to get creative in the kitchen, and these Brain Halloween Cupcakes are a spooktacular treat that’s sure to impress! With a light and fluffy muffin base, topped with brain-shaped buttercream frosting and finished off with a strawberry jello glaze, these cupcakes are as delicious as they are eerie. Whether you’re throwing a Halloween party or just want to surprise your family with a fun dessert, these cupcakes are a great choice.
What makes these cupcakes stand out is their combination of flavors and textures. The muffin is infused with a hint of lemon, adding a refreshing twist to the classic vanilla base. The buttercream frosting is rich and creamy, and with a little bit of pink food coloring, it transforms into the perfect “brain” topping. The finishing touch is the strawberry jello, which not only adds a burst of fruity flavor but also gives the cupcakes a creepy, realistic look that’s perfect for Halloween.
These cupcakes are surprisingly easy to make, even if you’re not an experienced baker. The instructions are straightforward, and with a little bit of patience and creativity, you’ll have a batch of cupcakes that are both fun and delicious. So, let’s dive into the recipe and start baking these hauntingly good treats!
Ingredients
Muffin:
- Dry ingredients:
- 75 grams granulated sugar
- Zest of 1 lemon (optional)
- 100 grams all-purpose flour
- 2.5 grams baking powder
- Wet ingredients:
- 1 1/2 eggs
- 40 grams milk
- 40 grams vegetable oil
- 1 teaspoon vanilla extract
Buttercream:
- 225 grams powdered sugar
- 120 grams unsalted butter
- Pink food coloring
More:
- Strawberry jello
Instructions
Muffin:
1. First step - Prep the lemon (optional):
- Start by selecting a fresh lemon, washing it thoroughly, and drying it completely. Zest the lemon using a zester or grater, collecting all the zest in a bowl. In another bowl, combine the granulated sugar with the lemon zest. Use your fingers to rub the zest into the sugar for about a minute, releasing all the fragrant lemon oils into the sugar.
2. Second step - Mix the dry ingredients:
- In the same bowl with the lemon-sugar mixture, add the all-purpose flour and baking powder. Stir until all the dry ingredients are fully combined. Set this mixture aside.
3. Third step - Mix the wet ingredients:
- In a separate bowl, crack 1 1/2 eggs (if you’re using two small eggs, you can beat one and a half and save the other half for another recipe). Add the milk, vegetable oil, and vanilla extract. Whisk the wet ingredients together until they’re smooth and fully combined.
4. Fourth step - Combine wet and dry ingredients:
- Gradually pour the dry ingredients into the bowl with the wet ingredients. Use a spatula to gently fold them together, being careful not to overmix. It’s okay if there are a few lumps of flour remaining; they’ll bake out in the oven.
5. Fifth step - Bake:
- Preheat your oven to 210°C (410°F) and line a muffin tin with cupcake liners. Fill each liner about 3/4 full with the batter. Once the oven is preheated, bake the muffins at 210°C (410°F) for 10 minutes. Then, open the oven door for one or two seconds to release some heat, close it, and reduce the temperature to 170°C (338°F). Bake for an additional 2-4 minutes, or until a toothpick inserted into the center of the muffins comes out with just a few moist crumbs. Let the muffins cool completely on a wire rack.
Buttercream:
6. Sixth step - Prepare the buttercream:
- Start with room-temperature butter (soft but not melted). In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed for 5 minutes. Gradually add half of the powdered sugar and continue beating for another 5 minutes. Scrape down the sides of the bowl, add the remaining powdered sugar, and beat for another 5 minutes until the buttercream is smooth and fluffy. Add a few drops of pink food coloring and mix until the color is evenly distributed.
7. Seventh step - Shape the brains:
- Transfer the pink buttercream to a piping bag fitted with a round tip. Pipe the buttercream onto the cupcakes in a brain shape, filling in all the gaps. Once you’ve piped the buttercream, place the cupcakes in the fridge for about 10 minutes to firm up the frosting.
Jelly:
8. Eighth step - Decorate with jello:
- Prepare the strawberry jello according to the package instructions and let it cool for about 5 minutes. The jello should be slightly thickened but still pourable. Carefully spoon the jello over the buttercream brains to give them a realistic, gory look. Allow the jello to set for a few minutes before serving.
And there you have it—spooky, delicious Brain Halloween Cupcakes that are sure to be a hit at any Halloween gathering! The combination of zesty lemon muffins, creamy buttercream, and fruity strawberry jello makes for a treat that’s as tasty as it is terrifying. Enjoy your Halloween baking adventure!