Vegan Matcha Cupcakes

Vegan Matcha Buttercream Frosting | St. Patrick's Day Cupcakes | WorldofVegan.com | #matcha #dessert #cupcakes #green #worldofvegan

This delicious matcha buttercream frosting is perfect for piping on your cupcakes. It holds its shape beautifully! It's thick and deliciously sweet and creamy with just a hint of matcha flavor.

Course Dessert

Cuisine American, Japanese

Keyword matcha buttercream frosting, matcha frosting, vegan matcha cupcakes

Prep Time 10

Total Time 10

Servings cupcakes

Calories 130kcal

Author Michelle Cehn | World of Vegan

Equipment

Handheld Mixer or Stand Mixer

Ingredients

Vegan Chocolate Cupcakes:

1½ cups all purpose flour
1 cup granulated sugar
¼ cup cocoa powder
1 teaspoon baking soda
pinch salt
6 tablespoons vegan butter melted but not hot
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup water room temperature

Matcha Buttercream Frosting:

1 cup vegan butter
3 cups powdered sugar
2 teaspoons matcha powder
1 teaspoon vanilla extract

Instructions

For the Cupcakes:

Preheat the oven to 350 degrees F and line a cupcake pan with 12 liners. Set it aside.
To prevent clumps, sift the flour, sugar, cocoa powder, baking soda, and salt into a large mixing bowl and set aside.
Gently melt the vegan butter until it is just melted (but not hot). Combine in a small bowl with the apple cider vinegar and vanilla extract.
Create a well in the dry ingredients and pour in the wet ingredients mixture as well as the room temperature water.
Use a silicone spatula to gently fold the ingredients together until combined. The batter will appear slightly bubbly. Use a whisk to gently mix out any clumps if needed.
Distribute the batter evenly between the cupcake liners and bake on the center rack for 22 - 30 minutes. Check for doneness but inserting a toothpick into the center of a cupcake—if it comes out clean with no wet batter, they're done.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Matcha Frosting:

Measure 1 cup of vegan butter and place it in a bowl. Let it sit on the counter to allow it to get to room temperature. If you're in a hurry, set it near the oven and watch it closely until it's softened to room temperature, but don't allow it to melt.
When the butter is soft, transfer it to the bowl of a stand mixer (a hand mixer will work too) and whip it for a couple of minutes.
Add the powdered sugar half of a cup at a time and mix until it begins to form a frosting. Add the vanilla extract and whip until the frosting is smooth.
If you'd like all your frosting to be a uniform green color, add all the matcha and mix until the green color is well distributed. If you'd like to create a white and green blended frosting effect (as pictured), keep half of the frosting white (as is), and mix a single teaspoon of matcha into to the other half of your frosting. Feel free to add more matcha if a stronger matcha flavor or deeper green color is desired.
Once the cupcakes are fully cooled you can use a piping bag to pipe frosting onto the cupcakes. This frosting recipe generously frosts 12 cupcakes. If you don't have a piping bag, you may use a knife to spread the frosting onto the cupcakes.

Notes

Store the cupcakes in the fridge or at room temperature for up to a few days.

Nutrition