Gluten-Free, No Sugar Added, Matcha Cupcakes with Allulose & Monk Fruit
Bake festive, bakery-style gluten-free matcha cupcakes at home using clean, better-for-you ingredients. The Merry Matcha Cupcakes Recipe Kit features Scotty’s Everyday Keto Friendly, Gluten-Free Cupcake & Cake Mix, premium matcha, a light matcha whipped-cream frosting, sugar-free sprinkles — and is sweetened with Scotty’s Everyday Allulose & Monk Sugar Replacement and flavored with Scotty’s Everyday Vanilla Extract.
The result: soft, fluffy, naturally green cupcakes with smooth sweetness, balanced matcha flavor, and no sugar crash — all completely gluten free.
Merry Matcha Cupcakes
Scotty
Rated 5.0 stars by 1 users
Gluten-Free, Low-Sugar Matcha Cupcakes with Allulose & Monk Fruit
Bake festive, bakery-style gluten-free matcha cupcakes at home using clean, better-for-you ingredients. The Merry Matcha Cupcakes Recipe Kit features Scotty’s Everyday Keto Friendly, Not Sugar Added, Gluten-Free Cupcake & Cake Mix, premium matcha, a light matcha whipped-cream frosting, sugar-free sprinkles, and is sweetened with Scotty’s Everyday Allulose & Monk Sugar Replacement and flavored with Scotty’s Everyday Vanilla Extract.
The result: soft, fluffy, naturally green cupcakes with smooth sweetness, balanced matcha flavor, and no sugar crash — all completely gluten free.
Ingredients
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1 pouch Scotty’s Everyday Cupcake & Cake Mix
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3 large eggs
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6 Tbsp melted butter (slightly cooled)
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1 Tbsp Scotty’s Everyday Vanilla Extract
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⅓ cup water
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1 pint heavy whipping cream (very cold)
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½ cup Scotty’s Everyday Allulose & Monk Fruit Sugar Replacement
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2 Tbsp good-quality matcha powder
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1 tsp Scotty’s Everyday Vanilla Extract
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2 Tbsp sugar-free holiday sprinkles
For the Cupcakes
For the Matcha Whipped Cream Frosting
For Decoration
Directions
Preheat & Prep
Preheat oven to 325°F
Line a standard 12-cup muffin pan with cupcake liners or lightly grease.
Make the Matcha Cupcake Batter
In a large mixing bowl, add: Scotty’s Everyday Cupcake & Cake Mix and 2 Tbsp matcha Powder.
Whisk dry ingredients until the matcha is evenly distributed.
Add slightly beaten eggs, melted butter, water, and 1 Tbsp Scotty’s vanilla extract.
Mix until smooth and fully combined. Do not overmix.
Bake
Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and allow cupcakes to cool completely before frosting.
Make the Matcha Whipped Cream Frosting
In a large, chilled mixing bowl, combine: Heavy whipping cream, Scotty’s Allulose & Monk Sugar Replacement, 2 Tbsp matcha powder, and 1 tsp. Scotty’s Vanilla Extract
Whip on medium-high speed until stiff peaks form.
Tip: Stop whipping as soon as peaks hold their shape to avoid overwhipping.
Frost & Decorate (just before serving)
Frost cooled cupcakes using .
Pipe frosting with a piping bag fitted with a small star tip, starting with a wide spiral at the base and gradually narrowing as you swirl upward to create a Christmas tree shape, finishing with a gentle lift for the tree top
Sprinkle with sugar-free holiday sprinkles for a festive finish.
Recipe Note
Storage & Serving
Best enjoyed fresh or within 24–48 hours
Store frosted cupcakes refrigerated
Let sit at room temperature for 10–15 minutes before serving for best texture
