Vegan Matcha Cupcakes

These vegan matcha cupcakes are filled with the delicate flavour of matcha green tea and are light and fluffy topped with a sweet and beautifully green matcha frosting. These cupcakes are for the matcha lover in your life!

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 373kcal

Author Sally

Equipment

Ingredients

For the matcha cupcakes:

1 cup almond milk or other dairy free milk
1 tablespoon white vinegar
1 ¾ cups plain flour
2 tablespoons matcha
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
1 teaspoon vanilla extract
⅓ cup canola oil
¾ cup white sugar

For the matcha buttercream frosting:

½ cup (125 grams) dairy free butter
½ teaspoon vanilla extract
3 cups icing sugar
1 tablespoons matcha
1-2 tablespoons almond milk

Instructions

Preheat the oven to 180°C or 350°F and line a muffin tin with 12 patty cases.
In a small bowl combine white vinegar and almond milk to create your vegan buttermilk and set aside.
In a medium bowl, sift flour, matcha, baking powder and bicarbonate of soda and mix gently to combine.
In a large mixing bowl, using either a handheld mixer or a whisk, mix the canola oil, sugar and vanilla until combined. Slowly add dry ingredients, alternating with the milk until cupcake batter comes together, scraping down the sides of the bowl as necessary.
Spoon mixture into patty cases ensuring they are only ¾ full before placing them in the oven for 20-22 minutes or until lightly springy to touch. Let cool on a wire rack completely before frosting.
Make the matcha buttercream. Using a hand mixer or a stand mixer with the paddle attachment fitted, beat the dairy free butter and vanilla for 1-2 minutes until creamy. Add in half the icing sugar and beat on medium until combined. Add in the remaining icing sugar and matcha and continue to mix. As the mixture thickens, add in the almond milk bit by bit until the frosting becomes super smooth and creamy.
Place buttercream into a piping bag with your favourite tip (I used the 1M), and pipe the buttercream in swirls on top of the cooled cupcakes.

Notes

Cupcakes can be stored in an airtight container at room temperature for 1-2 days, and up to 3-4 days in the fridge.

Nutrition