These vegan Matcha tea cupcakes bring a new meaning to the term “tea cake”. If you are a tea aficionado, or not, you’ll enjoy these cupcakes. Matcha tea is a beautiful green tea powder from Japan. It’s slightly bitter taste is recognizable in these cupcakes, however, with the added sweetness of sugar and vanilla, the tea flavour is quite pleasing.
If you enjoy green tea, green tea ice cream or trying something new, you will love these.
Please note that this recipe is not suitable for children or those with a caffeine sensitivity as Matcha powder contains caffeine.
Vegan Matcha Tea Cupcakes
These vegan Matcha tea cupcakes bring a new meaning to the term "tea cake". Matcha tea is a beautiful powdered green tea powder from Japan; it's slightly bitter taste is recognizable in these vegan matcha tea cupcakes, however, with the added sweetness of sugar and vanilla, the tea flavour is quite pleasing. This recipe is not suitable for children or anyone with a sensitivity to caffeine as Matcha powder contains caffiene.
- 3/4 Cup coconut oil or non dairy butter of choice
- 3 tsp egg replacer powder + 6 Tablespoons water mix together
- 2 1/2 Cups all purpose flour
- 2 tablespoons matcha powder
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 Cups Organic Cane Sugar
- 1 1/2 tsp vanilla extract
- 1 1/4 Cups non-dairy milk
- 1 Cup non-dairy butter I used room temp coconut oil for this recipe
- 1 1/2 tsp vanilla extract
- 4 1/2 Cups powdered organic cane sugar
- 2 tablespoons ceremonial matcha powder
- 3-4 tablespoons almond milk
Preheat your oven to 375’F and line a cupcake pan with papers. Set aside. In a large mixing bowl beat non dairy butter on medium for 30 seconds. Add in cane sugar until well combined. Add in egg replacer mixture and vanilla until combined.
In another bowl sift together flour, baking powder, matcha powder and salt. Add dry mixture to the ‘butter’ mixture alternating with the non-dairy milk. Don’t overmix the batter.
Spoon the batter into your lined cupcakes pans about 2/3 full and place in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool completely.
Matcha Tea Frosting
Beat non-dairy butter alternative in a large bowl on high for 30 seconds. Add in the powdered cane sugar and gradually. Add in vanilla and non-dairy milk one tablespoon at a time. Beat well after each addition. Be sure to add the liquid slowly and sparingly because if you add too much (and a little can be too much) your frosting will not hold up to being piped. Add in the matcha powder and beat until it is well combined.
Place your frosting in a piping bag fitted with a desired tip, pipe and enjoy!
These can be stored in the fridge covered for up to 3 days, although they are best served on the first day to preserve the bright colour of the frosting.
Place the frosting in the fridge for a while if is gets too soft. I used coconut oil which tends to go quite liquid after beating; I place it in the fridge for about 15-20 minutes before piping.