Healthy Halloween Treats: Gluten-Free Black Rice Cupcakes (VIDEO)

Innichka Chef
Oct 26
5 min read

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Halloween cupcakes with googly eyes and black sprinkles on frosting. Background features decorated mini pumpkins and a scoop of cocoa.

I have to admit — we’re not much for Halloween frights. No haunted houses, scary masks, or spooky decor here. My kind of “scary” is how fast these cupcakes disappear! For me, a healthy Halloween treat is as festive as it gets.

Halloween-themed cupcakes with white frosting, black sprinkles, and candy eyes on a patterned plate, creating a spooky vibe.

When October rolls around, I love to play in the kitchen with colors and textures that feel a little mystical. These cupcakes capture that spirit perfectly — dark, dramatic, and surprisingly wholesome. Made with black rice flour, they’re naturally gluten-free, with a deep, earthy flavor and a rich natural color that turns every bite into something unexpected.

Last week, I shared my Black Risotto, a savory dish where the rice turned everything — from butternut squash to crab — beautifully dark.

Close-up of a plate with black rice topped with mushrooms, cheese slices, and herbs. The dish is garnished with light sauce.

This time, I decided to play with the same ingredient in a sweeter way. The result? Dark, delicate cupcakes that feel just right for Halloween — a little mysterious, a little elegant, and completely irresistible.

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What do I like about Black Rice Cupcakes?

The best part?

Halloween-themed cupcakes with white frosting eyes and black sprinkles, set on a wooden board. Pumpkins in the background add festivity.

These are not your typical sugar-loaded Halloween treats. They’re naturally gluten-free, packed with the benefits of black rice (yes, that “forbidden rice” once reserved for emperors), and made with ingredients you can feel good about — coconut butter, unsweetened shredded coconut, little bit of raw cane sugar, and almond extract.

Hands holding a chocolate cupcake split in half, topped with white frosting and black sprinkles, on a speckled countertop.

As they bake, the aroma that fills the kitchen is sweet but slightly nutty — a scent that reminds me of roasted grains and cozy fall evenings. And when they come out of the oven? Pure magic.

Baked chocolate cupcakes in colorful liners in a muffin tray on a countertop. Text reads "come out of the oven."

The cupcakes are midnight black, soft inside, with a light crumb that pairs beautifully with almost any frosting you dream up — from chocolate ganache to whipped cream cheese with a drizzle of maple syrup.

For my Halloween version, I went playful with the decorations — a swirl of white cream cheese frosting, a sprinkle of black sesame seeds for texture, and a few tiny edible eyes staring back at you. Spooky? Maybe a little. Delicious? Absolutely.

Why Black Rice Flour?

Bowl filled with black rice flour on a light surface. Text on the right reads "Black Rice Flour" in white on a black background.

Black rice flour is more than just beautiful — it’s rich in antioxidants, fiber, and essential minerals like iron and magnesium. Unlike white flours, it adds depth and nutrition without the gluten. It also gives baked goods a subtle sweetness and a naturally dark hue — no food dye needed! And naturally gluten free!

Chocolate cupcakes with white frosting sprinkled with black seeds on a decorative plate. A hand is adding more seeds.

What do You need to Make Black Rice Cupcakes?

Baking ingredients on a wooden board: black rice flour, shredded coconut, baking soda, salt, almond extract, coconut butter, eggs, and milk.

Black rice flour (forbidden rice flour) - made from ancient forbidden black rice.

Raw cane sugar - coconut would work beautifully here or maple syrup.

Baking soda - just half teaspoon that's all you need, make sure has no clumps.

Salt - I used pink salt.

Baking powder - aluminum free, is my preference, check out this 3 ingredients simple recipe how to make your own baking powder.

Eggs - 2 large or 3 medium size eggs

Almond extract - go with vanilla if you want

Coconut butter - melted coconut butter, regular butter will work as good.

Milk - (or plant-based alternative), I used regular whole milk in the video

Unsweetened shredded coconut - or other things you can add it such as chocolate chips, chocolate nibs, pumpkin seeds, sunflower seeds, etc.

SIMILAR RECIPES:

If you’ve been following my Halloween creations from past years, you might remember a few favorites — my Black Baguette, playful Gummies, and Homemade Reese’s Candy Bars. Each one has its own twist, made with real ingredients and a touch of seasonal fun. This year’s Black Rice Cupcakes continue that little tradition — dark, delicious, and a bit mysterious.

Let's do it...

Prep time: 5 minutes

Baking time: 15 minutes

Decorating time: 10 minutes

Total time: 30 minutes

Author: Inna of innichkachef.com

Serves: 12 cupcakes

Ingredients Black Rice Cupcakes:

1&1/2 cup black rice flour (forbidden rice flour)
2/3 cup raw cane sugar
1 teaspoon baking powder (I used homemade baking powder)
1/2 teaspoon pink salt
1/2 teaspoon baking soda
3 large eggs
1 teaspoon almond extract
1/4 cup melted coconut butter
½ cup milk (or plant-based alternative)II
1/4 cup unsweetened shredded coconut

Butter, cream cheese, and sugar labeled on a wooden board. Butter and cream cheese are blocks, sugar is in a green bowl. Marble background.

Frosting for Black Rice Cupcakes:

8 tablespoons butter, room temperature

8 oz of full fat cream cheese, room temperature

1/3-1/2 cup raw cane sugar

1 teaspoon almond extract

4 teaspoons black sesame seeds (for garnish this is optional)

Spooky eyes (for garnish this is optional)

Directions for Black Rice Cupcakes:

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or silicon cups.
In a bowl, whisk together black rice flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, lightly beat the eggs, then whisk in the milk and almond extract until smooth. Slowly drizzle in the melted butter while whisking—this helps everything blend beautifully without cooking the eggs.
Combine wet and dry ingredients until smooth. The batter will be slightly thick and beautifully dark.
Divide evenly into liners and bake for about 15–18 minutes, or until a toothpick comes out clean.
Cool completely before frosting and decorating.
To make a frosting: add all ingredients into a mixing bowl and with whisk attachment whisk all together, until the frosting look fluffy.
Pipe on each cupcake, then sprinkle with black sesame seeds. ENJOY!

Close-up of cupcakes with white frosting, black sesame seeds, and candy eyes, creating a playful, spooky theme. Floral-patterned plate.

Final Thoughts about these Healthy Halloween Treats

You can keep things elegant with a dark chocolate ganache, a dusting of black cocoa, or a sprinkle of candied pumpkin seeds. In this video I went with an extra touch of goodness, top with black sesame seeds — not only do they add a lovely crunch, but they also pack more calcium than white sesame seeds. Serve these cupcakes on an orange plate — the contrast of orange, white, and black is always a Halloween winner!

Halloween doesn’t have to mean artificial colors and candy overload. With these Black Rice Flour Cupcakes, you can bring something mysterious, beautiful, and nourishing to the table — a little darkness that’s full of wholesome goodness inside.

Enjoy them with a warm cup of herbal tea, candle light, and good company. Sometimes, the best kind of magic is homemade.