Spooky Spirulina Halloween Cupcakes

Cupcakes with RIP frosting.

Colorful Halloween cupcakes are so much fun to bake and eat—but having to use synthetic food coloring makes the idea of adding color to holiday treats so much less appealing. What’s a health-minded dessert lover to do?

Actually, you’ve got options. Did you know that Sari Foods Organic Spirulina can act as a natural food coloring?

Spirulina is a great alternative to the synthetic green food coloring found in many grocery stores. This makes it easy to bring the spooky green of Halloween to our colorful cupcakes without compromising your health.

Maple syrup, sweet potatoes, vanilla, dark chocolate, and coconut cream give these yummy cupcakes a rich, autumn flavor that attracts both kids and adults—without any artificial or overly processed ingredients. It’s nice to know you don’t really need anything scary to create a Halloween treat that’s sweet, spooky, and full of color!  


For the cupcake mix:

  • ¾ cup peeled, cooked, and cooled orange sweet potatoes 
  • ½ cup water
  • ¼ cup pure maple syrup
  • 1 Tbsp balsamic vinegar
  • 2 tsp pure vanilla extract
  • 1 cup whole grain spelt flour
  • ⅓ cup coconut sugar
  • 1 cup dark chocolate chips
  • ½ tsp pink Himalayaan salt
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Sari Foods Organic Spirulina (optional)

For the frosting:

For the (optional) tombstone decoration:

  • 6 vegan cookies (use healthy prepared cookies or bake your own!) 
  • White piping icing


  1. Preheat the oven to 350°F and fill a 12 hole muffin tin with brown paper muffin liners.
  2. Puree sweet potatoes, water, maple syrup, balsamic vinegar, and vanilla in a blender until completely smooth. 
  3. In a large bowl, combine flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, spirulina, and baking soda. Stir until evenly mixed.
  4. Add wet ingredients to dry mixture (be sure to thoroughly scrape out all of the blended ingredients) and mix just until combined. Be careful not to overmix.
  5. Transfer batter to the muffin tin, dividing equally between the cupcake liners, and bake for 15 minutes.
  6. Remove cupcakes from oven, and let cool on a rack.
  7. While your cupcakes are cooling, you’ve got time to make the frosting. Add all frosting ingredients to a bowl, and beat until fluffy and smooth. If icing gets warm from all that vigorous whipping, place in fridge to chill.
  8. Smooth a spoonful of chilled frosting over each cupcake.
  9. For decoration, use the piping icing to write R.I.P on the back of each cookie and stand one on top of each cupcake. 

Peace, love, and Halloween fun from Abi & the Sari Foods family!

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