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    Home » Cakes

    Easy Halloween Cupcakes - Gluten Free, Eggless

    Published: Oct 12, 2020 · Modified: Oct 8, 2020 by Taleen Benson · This post may contain affiliate links · 20 Comments

    Jump to Recipe

    My easy Halloween cupcakes are such a fun treat to serve at a party or take to your kids' school!

    Three chocolate Halloween cupcakes topped with yellow, orange, and white swirl buttercream.

    If you read my Halloween sugar cookie post, you know how much I love this holiday. I always have to stop myself from putting up our decorations too early. On the first day of Fall this year, I posted a poll in my Instagram story asking if it was too soon to decorate. The only "yes" vote? My husband 😂 so I guess we all know how he feels about that.

    But anyway! Back to these Halloween cupcakes. I always find that cupcakes are the perfect easy treat for every holiday or occasion. If you find a good base cupcake recipe that you like, all you have to do is switch up the frosting and you're set!

    In this case, I took my gluten free chocolate cupcake recipe, which I first shared here, simply because I LOVE those. Truly. They're deliciously moist and a chocolate lover's dream. In that post, I topped those eggless cupcakes off with a Russian buttercream but like I said -- we're just switching up the frosting to make super easy Halloween cupcakes today!

    Chocolate Halloween cupcake topped with yellow, orange, and white swirl buttercream.

    I thought about all of the different fun ways I could have decorated these gluten free chocolate cupcakes (and trust me, there are a LOT), and finally settled on a candy corn inspired swirl. There's not actually any candy corn in this buttercream frosting. But I promise it's delicious.

    Why You'll Love These Easy Halloween Cupcakes...

    • I said it before and I'll say it again. All that chocolate. These cupcakes are SO moist and chocolatey.
    • They're just so festive! The candy corn inspired buttercream frosting couldn't be easier, and really do add a little Halloween magic to these cupcakes.
    • This is a fun one to make with kids. They'll love mixing up the frosting to make the different colors!

    What You'll Need...

    • The dry ingredients: flour + baking powder + baking soda + salt.
    • The flavor: cocoa powder + sugar + vanilla + instant coffee (it helps intensify the chocolate flavor!).
    • Instead of eggs: Bob's Red Mill Egg Replacer.
    • For moisture: canola oil + sour cream.
    • To top it off: unsalted butter + powdered sugar + heavy cream + gel food coloring.
    Close-up of a chocolate Halloween cupcake topped with yellow, orange, and white swirl buttercream.

    How To Make Easy Halloween Cupcakes...

    To make my easy Halloween cupcakes, we'll start by whisking the flour, cocoa powder, baking powder, baking soda, and salt together. Set that aside and move on to your wet ingredients: combine the prepared egg replacer, sugar, oil, sour cream, coffee, and vanilla.

    Add the dry ingredients to the wet ingredients and mix it all up until you have a nice, smooth batter. Spoon the batter into your cupcake liners (fill them up about halfway), and bake on 350ºF for about 18 minutes. Allow the cupcakes to cool COMPLETELY before attempting to frost (otherwise your frosting will turn into a melty mess).

    For the frosting, we're actually using cold butter rather than room temperature. I've just found that it holds up better that way. Cut your butter into cubes, then beat using a mixer for about 5 minutes, until it's nice and creamy and lighter in color. Add in your powdered sugar (make sure to sift first!) and beat for another 3-4 minutes, then add your heavy cream, one tablespoon at a time. You may have to eyeball the cream and, depending on your consistency, might need more or less than what I've specified. Just use your best judgment and make sure to add it in gradually.

    Finally, separate your frosting into thirds. Use food coloring to color one third yellow, another third orange, and leave the last third white. Pipe onto each individual cupcake, starting with a swirl of yellow, then orange, then white frosting. I used a Wilton 1M tip for my batch, but you can get creative!

    Two chocolate Halloween cupcakes topped with yellow, orange, and white swirl buttercream.

    That's all there is to it! Happy Halloween!

    Easy Halloween Cupcakes - Gluten Free, Eggless

    Print Recipe
    We're topping my extra moist chocolate cupcakes with festive buttercream for an easy Halloween treat!
    Course Dessert, Snack
    Cuisine American
    Keyword chocolate, cupcakes, eggless, gluten free, halloween
    Prep Time 30 mins
    Cook Time 18 mins
    Total Time 48 mins
    Servings 12 cupcakes
    Author Taleen Benson

    Ingredients

    • ¾ cup (111g) gluten free flour blend
    • ½ cup (42g) cocoa powder
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup (150g) sugar
    • ⅓ cup (80ml) vegetable or canola oil
    • ½ cup (113g) sour cream room temperature
    • 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
    • 2 tablespoons instant coffee granules dissolved in ¼ cup hot water
    • 1 teaspoon vanilla extract

    For the frosting:

    • 1 cup (226g) unsalted butter cold, cubed
    • 3 cups (340g) powdered sugar sifted
    • 2-3 tablespoons heavy cream

    Instructions

    • Preheat oven to 350°F. Line a muffin tin with cupcake liners.
    • Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl until combined. Set aside.
    • In a separate bowl, whisk the sugar, vegetable oil, sour cream, prepared egg replacer, coffee, and vanilla together. Add in dry ingredients and whisk until just combined.
    • Spoon batter into cupcake liners, filling them up halfway. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
    • To make the frosting, use a hand mixer or a stand mixer fitted with the paddle attachment to beat the butter until smooth and creamy, about 4-5 minutes. Add the powdered sugar and beat until combined, another 3-4 minutes. Add the heavy cream, one tablespoon at a time, until you have the desired consistency.
    • Separate the frosting into thirds. Leave one third white and use gel food coloring to tint the second portion yellow and the third portion orange. Transfer to three separate piping bags and pipe a swirl of yellow, followed by a slightly smaller swirl of orange on top, and an even smaller swirl of white on top of that. Repeat with all cupcakes.

    Notes

    • Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
    • If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.

    Did you try my easy Halloween cupcakes? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!


    « Halloween Sugar Cookies - Gluten Free, Eggless
    Pumpkin Pie Truffles - Gluten Free, Eggless »

    Reader Interactions

    Comments

    1. Sunrita says

      October 12, 2020 at 10:32 am

      The cakes look so delicious. Treat for the eye and tummy

      Reply
      • Taleen Benson says

        October 12, 2020 at 3:20 pm

        Thanks, Sunrita!

        Reply
    2. Amy says

      October 12, 2020 at 2:14 pm

      5 stars
      What gorgeous looking cupcakes! Love the colours for Halloween!

      Reply
      • Taleen Benson says

        October 12, 2020 at 3:20 pm

        Thanks, Amy!

        Reply
    3. Alexandra says

      October 12, 2020 at 3:35 pm

      5 stars
      Such a fun and festive sweet treat! These are great for the whole family to enjoy!

      Reply
      • Taleen Benson says

        October 12, 2020 at 5:03 pm

        Thank you! Everyone loves these in our house!

        Reply
    4. kerri says

      October 12, 2020 at 3:55 pm

      5 stars
      these are so cute! the kids are going to love help making these!

      Reply
      • Taleen Benson says

        October 12, 2020 at 5:03 pm

        Thanks, Kerri! This one's super fun for kids.

        Reply
    5. FOODHEAL says

      October 12, 2020 at 7:21 pm

      5 stars
      I love the contrast of these colors. These cupcakes look delicious

      Reply
      • Taleen Benson says

        October 12, 2020 at 7:45 pm

        Thank you!

        Reply
    6. Connie says

      October 12, 2020 at 10:24 pm

      5 stars
      Super cute cupcakes! Love the candy corn colors!

      Reply
      • Taleen Benson says

        October 13, 2020 at 8:30 am

        Thanks, Connie!

        Reply
    7. Amanda Marie Boyle says

      October 13, 2020 at 3:06 am

      5 stars
      I love the look of the candy corn frosting - so cute!

      Reply
      • Taleen Benson says

        October 13, 2020 at 8:30 am

        Thank you!

        Reply
    8. Kasy Allen says

      October 13, 2020 at 5:51 pm

      5 stars
      Great recipe, I'll definitely be sharing it with my gluten free family members - they were just looking for a Halloween treat recipe!

      Reply
      • Taleen Benson says

        October 13, 2020 at 9:07 pm

        Yay, thank you!

        Reply
    9. Debra says

      October 14, 2020 at 12:02 pm

      5 stars
      Such a fun idea...can't wait to take these to the neighborhood Halloween party.

      Reply
      • Taleen Benson says

        October 14, 2020 at 12:12 pm

        Thanks, Debra!

        Reply
    10. Swathi says

      October 14, 2020 at 3:13 pm

      5 stars
      This sounds like easy halloween cupcakes love it.

      Reply
      • Taleen Benson says

        October 14, 2020 at 8:53 pm

        Thank you!

        Reply

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, allergy friendly baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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