These cute and spooky mummy cupcakes are sure to be the hit of the Halloween party! These chocolate cupcakes are gluten free, vegan, and easy to make!
Are you ready for Halloween yet? Do you have your allergy safe treats ready?
Thankfully, there are more allergy friendly treats available these days, but Halloween can still be a tough holiday for those with food allergies.
Sometimes our kiddos feel left out, or find themselves feeling different because they can’t eat all the candies that their friends can eat.
That’s where we food allergy parents step in. We all go the extra mile so our children can have fun, feel included, and enjoy special treats during the holidays.
I love to make special treats for my boys for the different holidays. These mummy cupcakes were surprisingly easy to do! I’ve seen various mummy cupcakes, cookies, and cake on Pinterest, and I wanted to make an allergy friendly version to share with you.
With the help of a special icing tip, these cute bandaged ghouls were simple to decorate. I used a Wilton tip #150 to pipe on the bandages, but if you have a basket weaving tip, that would probably work just fine. A simple dairy free buttercream frosting is easy to pipe on, and holds its shape very well.
This design is very forgiving – you don’t have to have any cake decorating experience to make these cupcakes happen! The messier the mummy bandages, the better – it adds authenticity. :)
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Spooky Mummy Cupcakes (Gluten Free, Vegan).
These cute and spooky mummy cupcakes are the perfect Halloween treat! So fun to make and eat!
For the cupcakes:
- 1 1/2 cups gluten free flour blend I used Namaste Perfect Flour Blend. All purpose flour works well if you are not Gluten Free.
- 1 cup organic cane sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegan buttery spread melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Preheat the oven to 350 degrees. Line a cupcake pan with parchment paper liners.
In a large bowl, combine the gluten free flour blend, sugar, cocoa powder, baking soda, and salt.
Add the melted vegan buttery spread, water, vinegar, and vanilla extract. Stir until combined.
Spoon the batter into the parchment liners, filling them about 2/3 full.
Bake at 350 degrees for about 20 minutes.
Allow the cupcakes to cool in the pan, then move to a wire rack to cool completely.
Make the frosting:
In a large bowl, beat the vegan buttery spread and the vanilla extract on medium speed. Add one cup of the powdered sugar and continue to beat. Add a little of the non-dairy milk, then more powdered sugar, and keep alternating until all the powdered sugar is in the mixing bowl. If the frosting is too thick, add a bit more non-dairy milk.
Cut off the end of the bag that is already filled with icing. and place that bag into the empty bag with the tip. (This way you can easily switch decorating tips). Twist the ends together. Pipe two round eyes onto each cupcake, then press a mini chocolate chip into each eyeball.
Remove the bag of icing from the other bag, then remove the #12 tip. Drop a #150 tip into that bag, and put the icing bag back in. Twist the ends together.
Pipe bandages onto each cupcake, letting one cross over the next, until you have the look you want. Make sure the eyes are peeking out!
If you have leftover icing, you can refrigerate it for another use, or discard.
If you want to dress these up further, you can use some spooky Halloween cupcake sleeves. Just wait until after the cupcakes are decorated to place them in the sleeves.
These gluten free vegan mummy cupcakes are:
- perfect for Halloween parties
- top 8 allergen free
- spooky, cute, and fun!
Enjoy! These cupcakes can be made a couple of days in advance if needed. Just store them in the refrigerator.