These vegan green tea cupcakes use matcha powder for the green tea part and have the most deliciously subtle flavor.
Topped with a green tea frosting and sprinkled with matcha they are full of delicious flavor, and are moist, fluffy and perfect!
When I decided to make some matcha green tea cupcakes I had it in mind that they would likely come out green. Or at least greenish! Even though my matcha green tea powder is only a light green, I still thought the baked result would be green.
But alas! It was not! I found out from the Vegan Baking blog why that is! It’s all about the reactions that occur with that all purpose flour and the matcha.
Nonetheless I was still emotionally attached to the idea of having green or at least vaguely green cupcakes, so I tried a version using a teaspoon of green food coloring.
Now a teaspoon is all I added when I made my key lime cake which is as bright and beautiful a green as it’s possible to get!
So the batter was a beautiful green when it went in, but when it came out the cupcakes were just as brown as if no color had been added at all.
So I was forced to relinquish this idea altogether! With the obvious conclusion that the enzymatic browning that occurs with the green tea itself is so powerful it wipes out even food coloring that is designed for baking!
I must say I do think the color is pretty! Even if not green, it’s a lovely shade of light brown and there may even be a tinge of green in there if you squint at it really hard.
Another thing I discovered is that sprinkling matcha green tea powder on top is totally delicious and looks super pretty, but it must be done right before you’re going to eat the cupcake. Reason being, this is also subject to some browning effect when exposed to the elements too long. So fresh is best for your matcha decorative sprinkles!
If you love green tea then you will love these vegan green tea cupcakes! They are:
- Loaded with green tea flavor!
- Topped with matcha green tea frosting
- Light and fluffy
- Moist and delicious
- Pretty!
Keep them covered at room temperature where they will stay fresh a couple of days or keep them covered in the fridge where they will stay good for up to a week!
So whaddaya think of these vegan green tea cupcakes? Let us know in the comments! Rate the recipe and let us know how it turns out for you when you make it! Tag us #lovingitvegan on instagram if you happen to post any pics, we’d love to see them!
For more awesome matcha green tea recipes, check out:
- Matcha Green Tea Smoothie
- Matcha Green Tea Ice Cream
- Gluten-Free Vanilla Cupcakes with Matcha Green Tea Frosting
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Vegan Matcha Green Tea Cupcakes
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12
Description
Vegan matcha green tea cupcakes topped with a velvety matcha green tea frosting! These moist and delicious vegan cupcakes are loaded with green tea flavor and are light, fluffy and fabulous.
Ingredients
- For the Cupcakes:
- 1 and 3/4 cups (220g) All Purpose Flour
- 1 cup (200g) Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3 Tbsp Matcha Green Tea Powder
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 1/3 cup (80ml) Olive Oil (or other vegetable oil)
- 1/2 tsp Vanilla Extract
- 1 Tbsp White Vinegar (or Apple Cider Vinegar)
- For the Matcha Green Tea Frosting:
- 3 cups (375g) Powdered Sugar
- 1/3 cup (75g) Vegan Butter
- 3 Tbsp Soy Milk (or other non-dairy milk)
- 2 Tbsp Matcha Green Tea Powder
Instructions
- Preheat the oven to 350°F (180°C).
- Sift the flour into a mixing bowl and add the sugar, baking soda, salt and matcha powder.
- Add in the soy milk, olive oil, vanilla and vinegar and mix in. Use a hand whisk briefly to remove any lumps.
- Line a cupcake tray with cupcake liners and divide the batter evenly between them.
- Bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Transfer to a wire cooling rack to cool completely before frosting.
- Prepare your frosting by adding the powdered sugar, vegan butter, soy milk and matcha powder to the bowl of an electric mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth. If the frosting is too thin, add more powdered sugar. If it is too thick, add more soy milk a drop at a time until you reach the right consistency.
- Frost the cupcakes and before serving, sprinkle a little matcha green tea powder directly on top (optional).
Notes
*Nutritional estimate is for 1 cupcake of 12 including frosting.
- Category: Dessert
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake (of 12)
- Calories: 361
- Sugar: 47.8g
- Sodium: 256mg
- Fat: 9.8g
- Saturated Fat: 1.4g
- Carbohydrates: 65.4g
- Fiber: 2.6g
- Protein: 4.5g
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Delicious! I used almond milk and vegetable oil and I added chocolate chips, they turned out perfect. It was green on the outside but brownish inside.
★★★★★
For what it’s worth, I’ve made this twice (in different geographic locations and with different brands of matcha) and both times mine actually did stay bright green. I used canola oil, and I used cider vinegar. Either way, it was delicious!
★★★★★
Awesome! Thanks so much for sharing Ben! 🙂
Could you sub melted coconut oil for olive oil or no? I’m looking forward to making these!!
Yes, I think that would be fine.
I made this, and it was very good. The second time I made it, I added a lot of cinnamon and it really elevated it to the next level. It was FANTASTIC with cinnamon. I also used gluten-free flour (Bob’s 1:1) and it turned out great.
★★★★
Awesome, thanks for sharing.
Light and fluffy and different