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plate with a matcha green cupcake on top with matcha frosting and a dusting of matcha powder around and on top of the cupcake

Vegan Matcha Green Tea Cupcakes

Matcha Green Tea cupcakes that are perfectly earthy, sweet, and topped with the best matcha buttercream frosting!
4.84 from 12 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 9 cupcakes
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Matcha Cupcakes

  • 2 teaspoon matcha
  • 1 tablespoon hot water
  • ¾ cup almond milk
  • ⅔ cup organic sugar
  • 3 tablespoon olive oil any liquid oil works
  • 1 teaspoon vanilla bean paste or 2 teaspoon vanilla extract
  • 1 ¼ cup pastry flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Matcha Buttercream Frosting

  • 1 teaspoon matcha
  • ½ tablespoon hot water
  • ½ cup vegan butter
  • ½ cup vegan shortening sub 1:1 for vegan butter if needed
  • 1 ¼- 1 ½ cups powdered sugar add more or less depending on preference

Instructions

First, make the matcha cupcakes:

  • Preheat the oven to 350F and line a muffin tin with 9 cupcake liners.
  • Whisk the sifted matcha powder and hot water in a bowl until no clumps remain. Then, add in the almond milk, sugar, oil, and vanilla bean paste. Gently mix together.
  • Next add in the pastry flour, baking powder, baking soda, and salt. Make sure to add the flour first and add the baking powder, baking soda, and salt on top. Mix together until no streaks of flour remain and a smooth green cupcake batter forms.
  • Fill the cupcake liners with the batter until each liner is about ⅔ full. Gently tap the muffin tray on the counter before baking to remove any large air bubble that may have formed. Then, add to the oven and bake for 20-22 minutes until cooked through.
  • Remove the cupcakes from the tray immediately (so they do not overcook) and place them onto a wire rack to cool.

Make the Matcha Frosting

  • First, whisk together the sifted matcha and hot water in a small bowl until no clumps remain. Then, add the vegan butter and shortening to a large mixing bowl. Then, use an electric mixer to cream together until no clumps remain and fluffy. Next, add in the matcha and beat together for another 30 seconds.
  • Gradually beat in the powdered sugar ½ cup at a time to the desired texture and sweetness level. Once all the powdered sugar is in, beat together another 1-2 minutes until super fluffy.
  • Add the frosting to a piping bag. If the frosting is too soft, add the piping bag to the fridge for 5-10 minutes to help firm. Then, pipe the frosting onto cooled matcha cupcakes.
  • Serve immediately and enjoy!

Notes

  • I used Rishi Tea Everyday Matcha Powder- Culinary Grade- for this recipe.
  • If using all-purpose flour, use 1 cup+ 2 tablespoon all-purpose flour(140 grams) and then add in 1 tablespoon of cornstarch. This helps to create a homemade version of pastry flour! 
  • Unfrosted cupcakes can be stored at room temperature for 24-28 hours. 
  • Frosted cupcakes can be stored in a closed container in the freezer for up to 1 month. Before eating judge defrost at room temperature for about 30 minutes! They will also keep in the fridge for 5-7 days, but this may dry out the cupcakes.

Nutrition

Serving: 1cupcake | Calories: 481kcal | Carbohydrates: 64g | Protein: 3g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 2g | Sodium: 229mg | Potassium: 65mg | Fiber: 2g | Sugar: 51g | Vitamin A: 548IU | Calcium: 44mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!