These cupcakes are for those moments when you want something that tastes amazing and looks like you’ve got a wild sense of humor! I whipped up this recipe when I wanted to bring something fun and spooky to a Halloween party, but guess what?
These beauties are perfect for any time of the year when you feel like surprising your taste buds with a sweet twist and a healthy flair.
They’re gluten-free, naturally colored, and packed with wholesome ingredients you can find at your local farmer’s market or grocery store.
Tips for Maximum Flavor
- Roasting the beet brings out its natural sweetness and cuts the earthy flavor.
- For extra zing, add a little lemon zest to the frosting!
- If you don’t have almond flour, swap it for oat flour or more gluten-free all-purpose flour.
Variations
- Vegan Option: Use vegan cream cheese and a plant-based butter substitute.
- Nut-Free: Replace almond flour with more gluten-free all-purpose flour.
- Colorful Surprise: Add a dash of edible glitter or dye-free sprinkles for a party vibe.
Serving Suggestions
Arrange the cupcakes on a dark serving tray for a spooky look or on a bright one to show off the fun colors. If you want to add extra flair, drizzle some of the leftover beet filling over the frosting for a “bloody” effect that’s both dramatic and delicious.

Bloody Surprise Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Spooky, gluten-free cupcakes with a naturally sweet “bloody” beet filling and creamy frosting. Perfect for Halloween or any fun gathering!
Ingredients
Cupcake Batter
- 1 cup gluten-free all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar (or brown sugar)
- ⅓ cup melted coconut oil
- ¾ cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Beetroot Filling (“Bloody” Surprise)
- 1 medium-sized fresh beet, roasted and pureed
- ¼ cup maple syrup
- 2 tbsp lemon juice
- A pinch of salt
Cream Cheese Frosting
- 8 oz gluten-free cream cheese, softened
- 4 tbsp unsalted butter, softened
- ½ cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
Instructions
Step 1: Prep the batter
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the coconut sugar, melted coconut oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing—it’s what keeps the cupcakes fluffy!
Step 2: Bake the cupcakes
- Spoon the batter evenly into the liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool completely before adding the filling and frosting.
Step 3: Make the “bloody” beetroot filling
- While the cupcakes are baking, roast a beet at 400°F for about 45 minutes, then peel and puree it.
- Mix the beet puree with maple syrup, lemon juice, and a pinch of salt. Set aside to cool.
- Once the cupcakes are cooled, cut a small hole in the center of each cupcake and fill it with a teaspoon of the beetroot mixture.
Step 4: Prepare the frosting
- Beat the cream cheese and butter together until smooth and fluffy.
- Gradually add powdered sugar and vanilla extract, mixing until well combined.
- Pipe or spread the frosting onto the filled cupcakes.
Notes
For best results, use fresh beets and locally sourced ingredients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg