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Gluten-free Halloween Cupcakes

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 250
Celebrate Halloween with these fun and spooky gluten-free cupcakes topped with creepy faces and eyes.

Ingredients

Baking ingredients

  • 1.5 cups milk
  • 1.5 teaspoons white vinegar (or apple cider vinegar)
  • 0.5 cup olive oil (or canola or vegetable oil)
  • 0.66 cup brown sugar (or coconut sugar)
  • 0.5 cup granulated sugar (or coconut sugar)
  • 2 teaspoons vanilla extract
  • 1.5 cups Bob’s Red Mill 1-to-1 Gluten-free Baking Flour
  • 0.5 cup Dutch-process cocoa powder
  • 1.25 teaspoons baking soda
  • 0.75 teaspoon baking powder
  • 0.5 teaspoon salt

Frosting ingredients

  • 12 ounces cream cheese (room temperature)
  • 6 tablespoons unsalted butter (room temperature)
  • 1 cup powdered sugar
  • pinch salt
  • 0.5 teaspoon vanilla extract
  • 16 pieces chocolate chips (regular-sized, for the mouths)
  • 32 pieces mini chocolate chips (for the eyes)

Instructions 

  • Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
  • Mix milk with vinegar and let sit for a few minutes to curdle.
  • Combine wet ingredients with dry ingredients and mix until smooth.
  • Divide batter into cupcake liners and bake for 20-25 minutes. Cool completely.
  • Prepare frosting by beating cream cheese, butter, powdered sugar, salt, and vanilla until smooth.
  • Decorate cupcakes with frosting, chocolate chips for mouths and eyes to create spooky faces.

Notes

Use food coloring or additional decorations for extra Halloween fun.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cupcakes, gluten-free, Halloween