Vegan Matcha Tea Cupcakes

These vegan matcha tea cupcakes bring a new meaning to the term "tea cake". If you are a matcha tea lover, you'll especially enjoy these cupcakes. Matcha tea is a beautiful green tea powder from Japan—it's slightly bitter taste is recognizable here, however, with the added sweetness of sugar and vanilla, the flavour is rounded out nicely.

Please note that this recipe is not suitable for children or those with a caffeine sensitivity as matcha powder contains caffeine.

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Why you'll love this recipe

This recipe is:

• easy to make
• vegan friendly
• beautifully colored
• unique
• perfect for the matcha tea lover

What you'll need

For this recipe, you will need the following ingredients:

• coconut oil or non dairy butter
• egg replacer powder
• water
• all-purpose flour
• matcha powder
• baking powder
• salt
• granulated sugar
• vanilla extract
• unsweetened non-dairy milk
• confectioners sugar

How to make this recipe

The first step is to make the cupcake base. After preheating the oven and lining a 12-tin muffin pan with paper, you'll need to mix together the egg replacer powder and water.

In a large mixing bowl beat the non-dairy butter and then beat in the sugar Add in the egg replacer mixture and vanilla and beat again until combined.

In another bowl, sift together the flour, baking powder, matcha powder and salt. Add the flour mixture to the butter mixture alternating with the non-dairy milk in two additions. then portion the batter into the pan and bake. Cool completely, then move onto the frosting.

To make the frosting simply beat the non-dairy butter then add in the confectioners sugar and vanilla and beat until combined. You'll then add the non-dairy milk one tablespoon at a time, because you may not need the full amount. You want the frosting to be thick, but not so thick that it won't pipe easily, or so thin that it won't hold a shape.

Lastly, add in the match powder, beat until smooth and then place the frosting in a piping bag and decorate the tops of the cupcakes.

You can watch stp-by-step how to make this recipe on my youtube channel. The video is linked here:

Culinary vs ceremonial matcha powder

There are several grade of matcha tea powder that you can purchase. For this recipe, I like to use ceremonial grade because it has a more vibrant green colour. Culinary matcha power is much less vibrant and can turn a bit brownish once baked.

Both types taste like matcha tea, however, if you're not concerned about colour, opt for culinary matcha powder—it's cheaper and more widely available in larger quantities. Ceremonial matcha powder is quite costly, often running $50 or more for a smaller quantity.

Using coconut oil for the frosting

I find unsalted vegan butters to be the best for frostings, however, you can also use coconut oil.

If you opt to use coconut oil for the frosting, make sure it's not in a liquid form—you want the coconut oil to be soft but not liquefied, otherwise the frosting won't work.

When using coconut oil, the beating process can cause it to heat up slightly which may make it melt. If the frosting gets too soft to pipe, place it in the fridge to firm up for about 15-20 minutes before piping.

Storing

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.

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Vegan Matcha Tea Cupcakes

These vegan matcha tea cupcakes bring a new meaning to the term "tea cake". If you are a matcha tea aficionado, you'll especially enjoy these cupcakes. Matcha tea is a beautiful green tea powder from Japan. It's slightly bitter taste is recognizable here, however, with the added sweetness of sugar and vanilla, the flavour is rounded out nicely.

Please note that this recipe is not suitable for children or those with a caffeine sensitivity as matcha powder contains caffeine.

Course Dessert

Keyword vegan matcha tea cupcakes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 16 cupcakes

Calories 495 kcal

Author Heidi Richter

Ingredients

• ¾ cup softened coconut oil or non-dairy butter
• 3 teaspoon egg replacer powder
• 6 tablespoon water
• 2 ½ cups all-purpose flour
• 2 tablespoon matcha tea powder see notes
• 2 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ¾ cups granulated sugar
• 1 ½ teaspoon vanilla extract
• 1 ¼ cups unsweetened non-dairy milk

Frosting

• 1 cup non-dairy butter or softened coconut oil
• 1 ½ teaspoon vanilla extract
• 4 ½ cups confectioners sugar
• 2 tablespoon matcha tea powder ceremonial grade
• 3-4 tablespoon unsweetened non-dairy milk

Instructions

Make the cupcake base

1. Preheat your oven to 375°F and line a 12-tin muffin pan with papers. Set aside.

2. In a small bowl, combine the egg replacer powder and water and mix until combined. Set aside.

3. In a large mixing bowl beat the non-dairy butter for 30 seconds or until light and fluffy. Add in the sugar and beat until well combined. Add in the egg replacer mixture and vanilla and beat just until combined.

4. In another bowl sift together the flour, baking powder, matcha powder and salt. Add the flour mixture to the butter mixture alternating with the non-dairy milk in two additions. Be careful, not to over-mix the batter.

5. Portion the batter into your lined cupcakes pans about ⅔ full and bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and carefully remove the cupcakes from the pan and transfer the cupcakes onto a cooling rack to cool completely. Repeat with any remaining batter.

Prepare the matcha tea frosting

1. Beat the non-dairy butter in a large bowl on high for 30 seconds. Gradually add in the confectioners sugar and beat until well combined. Add in vanilla and beat until combined.

2. Add the non-dairy milk one tablespoon at a time, making sure to beat well after each addition. Be sure to add the milk one tablespoon at a time because you may not need the full amount. You want the frosting to be thick, but not so thick that it won't pipe easily, or so thin that it won't hold a shape.

3. Add in the matcha powder and beat until it is well combined. Place the frosting in a piping bag fitted with a desired tip, pipe and enjoy!

Recipe Notes

Use ceremonial grade matcha powder for a light bright green colour. Culinary matcha powder can also be used, but will result in a less brilliant colour.

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.

If the frosting gets too soft to pipe, place it in the fridge to firm up—coconut oil can go liquid after beating; place it in the fridge for about 15-20 minutes before piping.

Nutrition Facts

Vegan Matcha Tea Cupcakes

Amount Per Serving

Calories 495 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g69%

Sodium 175mg8%

Potassium 128mg4%

Carbohydrates 72g24%

Fiber 1g4%

Sugar 55g61%

Protein 4g8%

Vitamin A 260IU5%

Vitamin C 1mg1%

Calcium 78mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.