Go Back
+ servings

Gluten Free Halloween Cupcakes

This recipe makes 12 standard size cupcakes. By ingredients it is gluten free, dairy free and peanut free. 

Course Dessert
Cuisine American
Keyword dairy free cupcakes, gluten free cupcakes, halloween cupcakes
Prep Time 1 hour
Cook Time 25 minutes
Resting time 1 hour
Total Time 1 hour 25 minutes
Servings 12 people
Calories 312 kcal
Author Jereann Zann



  • 1.5 cups gluten free flour
  • 2 eggs room temperature
  • 1 cup sugar
  • 1/3 cup + 2 tbsp coconut cream
  • 1/4 cup coconut milk
  • 1/2 cup coconut oil
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/8 tsp salt


  • 1 cup frosting black
  • 1/4 cup icing white



  1. Preheat your oven to 350 degrees.
  2. Mix your dry ingredients together (flour, baking powder and salt) in a bowl and set aside. Add the sugar and oil to your mixer and mix on low for two minutes. It should have a slushy consistency when you're done.
  3. Add the eggs and mix for a minute.
  4. Add your coconut milk, coconut cream, and vanilla. Mix for another minute until it's nice and smooth.
  5. Add your dry mix, 3/4 cup at a time to the mixer. Mix for 2 minutes on medium. The batter will be smooth when you're finished, but thick.
  6. Using a 1/4 cup measuring cup, scoop the batter into each of the cupcake cups in the pan. Each cupcake cup will be about 2/3 - 3/4 full.
  7. Repeat until you've filled all of the cupcake cups.
  8. Bake in the oven for 25 minutes.
  9. Remove the cupcakes from the oven and test with a toothpick to make sure the cupcakes are cooked all the way through. You'll know if the toothpick comes out clean and without wet batter on it.

  10. Transfer the cupcakes to a cooling rack and let them cool completely. This will take at least an hour.

Decorative Spider Web Topping

  1. Spread black frosting on top of your cupcakes with a knife so that it's smooth and flat on top.
  2. Assemble the piping bag by adding your decorating tip to your piping bag with the corner cut off so that the decorating tip sticks out. Then add your white icing to the piping bag.
  3. Take your black frosted cupcake and add a circle of white icing to the middle of the cupcake. Make sure the circle is filled in.
  4. Draw three circles around the center circle.
  5. Take your toothpick, place it in the center circle of icing, and drag it out to the edge of the outside of the cupcake.
  6. Wipe your toothpick clean with a paper towel. If you don't wipe it, you'll get black icing in the center circle of the white icing and it won't come out as bright.
  7. Turn the cupcake slightly (about an inch), and repeat step 3.
  8. Continue to turn the cupcake, wipe the icing off of the toothpick, and turn about an inch until you've made your way around the cupcake. When you're finished, there should be 8 lines in the spider web that you created with the toothpick.

Recipe Notes

To make 24 cupcakes, simply double the ingredients in the recipe.

Nutrition Facts
Gluten Free Halloween Cupcakes
Amount Per Serving
Calories 312 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 27mg9%
Sodium 79mg3%
Potassium 68mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 32g36%
Protein 2g4%
Vitamin A 40IU1%
Calcium 33mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.