Monster Matcha Cupcakes (Gluten- & Dairy-Free)

Halloween is all about fun but most treats are loaded with artificial dyes, refined sugar, and inflammatory ingredients that can leave you feeling anything but festive.

These Monster Matcha Cupcakes are a spooky, kid-approved option that’s gluten-free, dairy-free, and naturally green (thanks to antioxidant-rich matcha). They’re soft, chocolatey, and perfect for a Halloween party or family night.

Why You’ll Love Them

• Naturally colored: Matcha gives a fun green hue without artificial dyes.

• Antioxidant boost: Matcha is rich in catechins that support liver detox.

• Gluten- & dairy-free: Easy on digestion and kid-friendly.

Ingredients (Makes 12 cupcakes)

For the Cupcakes

• 1 ½ cups almond flour

• ½ cup cocoa powder

• ½ cup coconut sugar

• 1 tsp baking soda

• ½ tsp sea salt

• 3 large eggs

• ¼ cup melted coconut oil

• ¼ cup unsweetened almond milk

• 1 tsp vanilla extract

For the Frosting

• 1 (13.5 oz) can full-fat coconut milk, chilled overnight

• 2 tbsp powdered monk fruit sweetener (or coconut sugar, powdered)

• 1–2 tsp matcha powder (for natural green color)

• Candy eyes or mini dark chocolate chips for decorating

Instructions

Step 1: Make the Cupcakes

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a large bowl, whisk almond flour, cocoa powder, coconut sugar, baking soda, and salt.

3. In a separate bowl, whisk eggs, melted coconut oil, almond milk, and vanilla.

4. Combine wet and dry ingredients until smooth.

5. Divide batter evenly among cupcake liners.

6. Bake 18–20 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Step 2: Make the Matcha Frosting

1. Scoop solid coconut cream from the top of the chilled can into a mixing bowl (discard liquid or save for smoothies).

2. Add monk fruit sweetener and matcha powder.

3. Whip with a hand mixer until light and fluffy. Taste and adjust sweetness or matcha strength.

4. Refrigerate frosting for 10 minutes if too soft.

Step 3: Decorate

1. Pipe or spread frosting onto cooled cupcakes.

2. Top with candy eyes or chocolate chips to make “monster” faces.

3. Serve immediately, or store frosted cupcakes in the fridge until ready to eat.

Tips & Variations

• For extra protein, add a scoop of unflavored collagen to the batter.

• Swap coconut sugar for maple syrup (reduce almond milk slightly) if preferred.

• Use silicone cupcake liners for easy removal.

Enjoy!

Dr Sheena