Allergy Free Halloween Cupcakes



Still looking for a safe treat for your Halloween party? These Top 8 Allergen-Free Gluten-Free Cupcakes are easy to whip up, and so very festive. Top them with your favorite Halloween party favor (such as a plastic spider or bat ring), and you’ve got a perfect Halloween party treat.

Halloween Velvet BooCakes

Free of the top 8 Allergens, Gluten-Free, and Vegan, but full of flavor and fun.

1¼ cups + 2 tablespoons my Basic Gluten-Free Flour Mix  or Authentic Foods GF Classical Blend
2 tablespoons unsweetened cocoa powder
¼ + 1/8th teaspoon xanthan gum
¾ teaspoon double-acting baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup rice milk
¾ teaspoon cider vinegar
¼ cup + 2 tablespoons dairy-free, soy-free
vegetable shortening
¾ cup granulated sugar
2¼ teaspoons Ener-G egg replacer mixed with 3 tablespoons
rice milk
½ teaspoon pure vanilla extract
1 tablespoon natural red food coloring
1 recipe Velvet Frosting (recipe follows)
– Natural orange food coloring

1. Preheat oven to 350 degrees. Line a muffin pan with 12 liners.

2. Measure out flour mix by spooning flour into a dry measuring cup and leveling it off with the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.

3. Combine the rice milk and cider vinegar. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the natural red food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.

5. Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.

6. Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.

7. Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool completely before frosting.

8. Once the cupcakes have cooled completely, frost with Velvet Frosting. Top each with a Halloween party favor. Once frosting has set, store covered at room temperature. Extras can be frozen for eating later.

Velvet Frosting


½ cup dairy-free, soy-free vegetable shortening (like Spectrum)
– Pinch of salt
1½ cups confectioners’ sugar
1½ tablespoons rice milk
1½ teaspoons freshly squeezed lemon juice
½ teaspoon pure vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.

2. Add the confectioners’ sugar in three batches, beating after each addition.

3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy and fluffy, about 5 minutes.

4. Add a few drops of natural orange food coloring to the frosting until desired shade has been reached. Frost cupcakes and decorate with Halloween party favor.


11 Responses

  1. George Algozzini says:

    Thank you so much for your blog and all your recipes. You are a life saver and my family loves and appreciates all you do for us.


  2. Kathleen says:

    Hi. I am new to your site and am excited to try some of your recipes! I was going to attempt to the Allergy Free Halloween Cupcakes, however, some of the measurements are not clear. Velvet BooCakes call for 1/4 + ? teaspoon xantham gum. And My Basic Gluten-Free Flour Mix calls for 1? cups potato starch and ? cup tapioca flour/starch. I don’t think it’s my computer but would you please let me know what those measurements are? Thank you!

  3. Denise says:

    Cybele: I am just learning about you this week; my son has 7 of the top 8 allergens plus corn, apples, watermelon, sesame…anyway, thank you for sharing all of these great recipes! I AM wondering if you know of a xantham gum substitute, as that is a corn based product, looking for something without corn that would give the same or a similar effect. we cook without it right now, but always looking for improvements. thank you!

    • cybele says:

      Hi Denise:

      Check out Authentic Foods xanthan gum, it’s corn-free (or at least was last I checked). You can also substitute guar gum one for one with xanthan gum. Hope that helps!

      all best,

  4. Jo says:


    These look like chocolate cupcakes but I see it says Velvet. Are they red velvet flavored or chocolate flavored?

    • cybele says:

      Hi Jo:

      They look chocolate in the picture, that is true, it’s hard to see the Red Velvet color, but they are red velvet. You can either add the food coloring or not, FYI.

      all best,


  5. Dianne says:

    I have been trying to bake wheat-free, milk-free, and egg-free for years. This is the first recipe where the cake was not gummy! And I was a baker before I knew about all my allergies. But as is typical for wheat-free recipes, they don’t have much flavor. I did add about 1/2 tsp espresso powder to try and add flavor. Probably will add more next time and double the vanilla.

  6. Rachael says:

    I love your recipes! My son is allergic to yeast as well as the top 8 so he can’t have apple cider vinegar. Could I substitute distilled white vinegar for the apple cider vinegar?

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