I love baking around Halloween!
There’s something about making spooky-themed treats that brings out my inner kid.
Plus, when I make my ghost cupcakes, I know I’m giving my friends and family something that’s not only fun but also way healthier than store-bought treats.
These cupcakes are gluten-free, packed with wholesome ingredients, and still taste like a total indulgence. Whether you’re throwing a Halloween bash or just want a festive dessert, this recipe has you covered.
Tips for Extra Flavor
- Almond Flour Swap: If you’re out of almond flour, try oat flour. It adds a lovely nutty flavor!
- Frosting Variations: You can also use cream cheese frosting for a tangier taste.
- Sugar Substitute: Monk fruit sweetener works great if you want a lower-sugar version.
Serving Suggestions
Arrange your ghost cupcakes on a spooky platter and sprinkle some crushed gluten-free cookies around for a graveyard effect. Add a drizzle of melted dark chocolate for extra spookiness!
Ghost Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Fun, spooky, and gluten-free ghost cupcakes perfect for Halloween! Made with wholesome ingredients and topped with coconut cream frosting.
Ingredients
For the Cupcakes
- 1 cup gluten-free all-purpose flour (I like Bob’s Red Mill)
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar
- ¼ cup maple syrup
- ⅓ cup coconut oil, melted
- 2 large eggs (or flax eggs for vegan option)
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the Ghostly Frosting
- 1 cup chilled coconut cream
- 3 tbsp powdered sugar (or a sugar substitute)
- 1 tsp vanilla extract
- Dark chocolate chips (for ghost eyes and mouth)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
- Combine the Wet Ingredients: In a large bowl, whisk the coconut sugar, maple syrup, melted coconut oil, eggs (or flax eggs), almond milk, vanilla extract, and apple cider vinegar until smooth.
- Bring It Together: Slowly fold the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix—this keeps the cupcakes fluffy.
- Bake: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
- Make the Frosting: Beat the chilled coconut cream, powdered sugar, and vanilla extract until fluffy. Use a piping bag to swirl the frosting onto each cupcake, creating a ghost shape.
- Decorate: Press chocolate chips gently into the frosting to create ghost faces.
Notes
Keep cupcakes refrigerated if using coconut cream frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 12g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
