Paleo & Vegan Mini Ghost Cupcakes Recipe

Name: Paleo & Vegan Mini Ghost Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/4 cups Natural Creamy Peanut Butter (almond Butter For Paleo Version); 2 Tablespoons Honey (Agave For Vegan Version); 1/2 cups Mashed Banana, Lightly Heaping; 1 teaspoon Vanilla Extract; 2 Tablespoons Coconut Flour (11g); 1 Tablespoon Cocoa Powder; 1/2 teaspoons Baking Soda; 1/8 teaspoons Salt; FOR THE COCONUT CREAM:; 13 ounces, fluid Full Fat Coconut Milk, Chilled Overnight (See Note); 2-1/2 Tablespoons Honey (Agave For Vegan Version); Mini Dark Chocolate Chips, For Decorating (dairy-free For Vegan Version)

Servings: persons

FOR THE CUPCAKES:
1/4 cups Natural Creamy Peanut Butter (almond Butter For Paleo Version)
2 Tablespoons Honey (Agave For Vegan Version)
1/2 cups Mashed Banana, Lightly Heaping
1 teaspoon Vanilla Extract
2 Tablespoons Coconut Flour (11g)
1 Tablespoon Cocoa Powder
1/2 teaspoons Baking Soda
1/8 teaspoons Salt
FOR THE COCONUT CREAM:
13 ounces, fluid Full Fat Coconut Milk, Chilled Overnight (See Note)
2-1/2 Tablespoons Honey (Agave For Vegan Version)
Mini Dark Chocolate Chips, For Decorating (dairy-free For Vegan Version)

1
Preheat oven to 325u00b0F and rub a mini muffin tin with coconut oil. Set aside. Additionally, place a metal or glass bowl, along with the beaters of an electric hand mixer, into the freezer.
2
In a large, microwave safe bowl, melt peanut butter and honey until peanut butter just begins to turn smooth and runny, about 1 minute. Be careful not to cook the honey so it hardens. Scrape the melted peanut butter mixture into a small food processor (mine is 3 cups) and blend until well combined. Add the mashed banana and vanilla extract and blend again until well combined, scraping the sides down as necessary.
3
Add coconut flour, cocoa powder, baking soda and salt into the food processor and blend until thick, creamy and well mixed. Make sure to really scrape the sides of the processsor down to incorpoarte all the flour.
4
Fill the cavities of the muffin tin 3/4 full and smooth the tops out. Bake until cupcakes have risen, edges are lighytly golden and a toothpick inserted into the cneter of one comes out clean, about 18 minutes. Let cool completely in pan.
5
To make the frosting. take chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top (save it for a smoothie later!). Spoon the chilled cream that is at the bottom of the can into the chilled bowl. Add honey and beat with an electric hand mixer on high speed, until light and fluffy.
6
Pipe coconut cream onto the completely cooled cupcakes and create a ghost face out of 3 chocolate chips on each cupcake. Devour.
7
Note: You will end up only using half of the whipepd coconut cream. Put the rest on something to make it extra delicious!

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/4 cups Natural Creamy Peanut Butter (almond Butter For Paleo Version), 2 Tablespoons Honey (Agave For Vegan Version), 1/2 cups Mashed Banana, Lightly Heaping, and more.

Yes, Paleo & Vegan Mini Ghost Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo & Vegan Mini Ghost Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions