Description
Delicious with a subtle green tea flavor, these vegan matcha cupcakes are moist, fluffy, and perfectly topped with a lusciously green matcha frosting.
Ingredients
Units
Scale
Matcha Cupcakes:
- 1 and 3/4 cups of All Purpose Flour
- 1 cup of White Granulated Sugar
- 1 teaspoon of Baking Soda
- 1/2 teaspoon of Salt
- 3 tablespoons of Matcha Green Tea Powder
- 1 cup of Vegan Buttermilk (1 tablespoon of Distilled White Vinegar + 1 cup of Soy Milk mixed)
- 1/2 cup of Canola Oil (or Vegetable Oil)
- 1 teaspoon of Vanilla Extract
Matcha Frosting:
- 1/2 cup of Vegan Butter
- 4 cups of Powdered Sugar
- 2 tablespoons of Matcha Green Tea Powder
- 2–3 tablespoons of Soy Milk (or other non-dairy milk)
Instructions
Matcha Cupcakes:
- Set a cupcake tray with 12 cupcake liners and preheat the oven to 350°F (180°C). Set aside for later use.
- To make vegan buttermilk, fill a measuring cup with soy milk until it reaches the 1 cup (240 ml) mark, then stir in 1 tablespoon distilled white vinegar. Let it to thicken and curdle for a minute.
- Add the matcha powder, white granulated sugar, baking soda, salt, and all-purpose flour to a mixing bowl. Mix together until all combined.
- Add the vegan buttermilk, canola oil, and vanilla essence to your above batter. Avoid over-mixing as this can cause your cupcakes to be tough and icky.
- Evenly distribute the batter among the 12 cupcake liners in your cupcake pan.
- Bake the cupcakes for 20 minutes, or until a toothpick inserted into one of them comes out clean.
- After a brief period of cooling in the cupcake pan, remove them and let them finish cooling fully before icing.
Matcha Frosting:
- Fill the bowl of your stand mixer with vegan butter, powdered sugar, matcha powder, and 2 tablespoons soy milk.
- Pipe the frosting onto the cupcakes after they have completely cooled.
Notes
Storing. Keep them covered at room temperature where they will stay fresh for 2-3 days or keep them covered in the fridge where they will stay good for up to a week. They are also freezer friendly for up to 3 months (either frosted or unfrosted).
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Cupcake
- Method: Oven
- Cuisine: International
