Vegan Matcha Cupcakes

There’s something about pulling a tray of pale green cupcakes from the oven that instantly lifts your mood.

The kitchen smells gently sweet and grassy, like steamed milk and warm tea leaves.

These vegan matcha cupcakes are a cozy little dessert: tender crumb, velvety frosting, and that gorgeous jade hue that makes them look as soothing as they taste.

They come together surprisingly fast—perfect for busy weeknights, beginner bakers, or sweet-tooth fans who don’t want to fuss.

I first whipped up a batch on a hectic Sunday before friends came over. I needed something special but low-stress.

Thirty minutes later, my counter was lined with cooling cupcakes, the frosting swirling like soft clouds on top. They turned a simple catch-up into a small celebration.

These cupcakes shine for last-minute cravings, easy entertaining, or a quiet evening treat with tea. Ready to bring this dish to life?

Why You’ll Love It

• Delivers vibrant matcha flavor with a tender, fluffy cupcake crumb
• Stays completely dairy-free and egg-free, perfect for vegan guests
• Uses simple pantry ingredients plus matcha for an elevated dessert
• Whips up quickly, ideal for weeknight baking or last-minute gatherings
• Pairs silky matcha frosting with not-too-sweet, delicately flavored cake

Ingredients

• 240 ml unsweetened almond milk — neutral base for batter and frosting
• 1 tbsp apple cider vinegar — curdles milk into vegan “buttermilk”
• 180 g all-purpose flour — standard flour for light, tender crumb
• 2 tbsp matcha powder, culinary grade, sifted — choose vibrant green matcha
• 150 g granulated sugar — gives structure and balanced sweetness
• 1 tsp baking powder — helps cupcakes rise evenly
• 0.5 tsp baking soda — reacts with vinegar “buttermilk” for lift
• 0.25 tsp fine sea salt — sharpens flavor and tempers sweetness
• 80 ml neutral oil (canola or sunflower) — keeps crumb moist without flavor
• 2 tsp vanilla extract — rounds out matcha’s earthy notes
• 60 ml unsweetened applesauce — adds moisture and replaces egg
• 120 g vegan butter, softened — base fat for creamy frosting
• 240 g powdered sugar, sifted — smooth sweetness for fluffy icing
• 1 tbsp matcha powder, culinary grade — for green color and tea flavor
• 1 tbsp unsweetened almond milk — loosens frosting to spreadable texture
• 0.5 tsp vanilla extract — softens matcha’s edge in the frosting

Step-by-Step Method

Preheat the Oven & Prep the Tin

Preheat the oven to 175°C. Line a 12-cup muffin tin with paper cupcake liners. Assure the rack is in the center of the oven for even baking. Set the prepared tin aside while you mix the batter.

This early prep helps the batter go straight into a hot oven for best rise.

Make the Vegan Buttermilk

Combine the unsweetened almond milk and apple cider vinegar in a small bowl. Stir briefly, then let it sit for about 5 minutes.

The mixture will slightly thicken and curdle. This vegan buttermilk adds tenderness and lightness to the cupcakes and helps them rise evenly in the oven.

Sift & Mix the Dry Ingredients

In a medium bowl sift together the all-purpose flour, matcha powder, baking powder, baking soda, and fine sea salt.

Sifting removes lumps and aerates the dry mixture. Whisk in the granulated sugar until everything is evenly combined. Set this bowl aside so it’s ready for the wet ingredients.

Whisk the Wet Ingredients

In another medium bowl whisk together the neutral oil, vanilla extract, and unsweetened applesauce until smooth.

Pour in the prepared vegan buttermilk and whisk again. Make sure the mixture is well combined and emulsified. This wet base assures moisture, flavor, and a tender crumb in the finished cupcakes.

Combine Wet & Dry Gently

Pour the wet mixture into the bowl with the dry ingredients. Use a silicone spatula to gently fold everything together.

Scrape the sides and bottom of the bowl so no dry pockets remain. Stop mixing as soon as the batter looks mostly smooth. Avoid overmixing to keep the cupcakes light and fluffy.

Fill the Liners Evenly

Divide the batter among the 12 cupcake liners. Fill each liner about two-thirds full for an even rise.

Use a measuring cup or spoon for consistent portions. Gently tap the muffin tin on the counter to release any large air bubbles. Smooth the tops slightly if needed before baking.

Bake Until Just Done

Place the muffin tin in the preheated oven. Bake for 16 to 18 minutes.

Check doneness by inserting a toothpick into the center of a cupcake. It should come out clean or with a few moist crumbs. Avoid overbaking, as that can dry out the cupcakes and dull the matcha flavor.

Cool in the Pan Briefly

Transfer the muffin tin to a wire cooling rack. Let the cupcakes cool in the pan for about 5 minutes.

This short rest helps them set and makes them easier to handle. Don’t leave them in the pan much longer, or steam can build up and make the liners peel or the texture soggy.

Cool Completely on a Rack

Carefully remove each cupcake from the muffin tin and place directly on the wire rack. Allow them to cool completely for at least 25 minutes.

The cupcakes must be fully cool before frosting. Warm cupcakes will melt the vegan butter frosting and cause it to slide or lose its structure.

Cream the Vegan Butter

While the cupcakes cool, place the softened vegan butter in a mixing bowl. Beat it with a whisk or hand mixer until creamy, smooth, and slightly paler.

This step incorporates air, which helps make the frosting light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.

Mix in Sugar, Matcha & Flavorings

Add the sifted powdered sugar, matcha powder, vanilla extract, and almond milk to the creamed vegan butter. Beat until fully combined, light, and fluffy.

Adjust the consistency by adding a touch more milk if too thick or more sugar if too thin. Taste and balance sweetness with a tiny pinch of salt if desired.

Frost & Serve the Cupcakes

Assure the cupcakes are completely cool. Use a piping bag or an offset spatula to frost each cupcake with the matcha buttercream.

Swirl or spread the frosting evenly over the tops. Optionally dust lightly with extra matcha for garnish. Serve immediately or store properly until ready to enjoy.

Ingredient Swaps

• Milk: Any unsweetened plant milk works (soy, oat, cashew, rice) in place of almond milk; choose soy for extra protein or oat for a creamier crumb.
• Oil: Swap neutral oil with light olive oil, melted refined coconut oil, or avocado oil; avoid strong-flavored oils like extra-virgin olive oil.
• Flour: Use a 1:1 gluten-free baking flour blend to make the cupcakes gluten-free; avoid swapping with only almond or coconut flour.
• Sugar: Replace granulated sugar with organic cane sugar, light brown sugar (slightly denser, more caramel flavor), or coconut sugar (less sweet, deeper flavor).
• Applesauce: Use mashed ripe banana or vegan yogurt in equal amount if applesauce isn’t available.
• Vegan butter (frosting): Substitute with solid refined coconut oil (texture will be firmer) or a high-fat vegan cream cheese for a tangier frosting.

You Must Know

– Scale – *To Scale for a crowd,* multiply all ingredients by 1.5 for about 18 cupcakes or by 2 for 24, but keep individual cupcake volume the same (about two-thirds full); instead of extending time drastically, bake in separate rounds and start checking for doneness just 1–2 minutes later than the original 16–18 minute window.

Serving Tips

• Serve on a white platter to highlight the cupcakes’ vibrant green color.
• Top each cupcake with a light dusting of matcha or a few edible flowers.
• Pair with hot matcha lattes, jasmine tea, or lightly sweetened iced green tea.
• Add fresh berries on the side for color contrast and a tart flavor balance.
• For parties, arrange in a tiered stand with alternating vanilla and matcha cupcakes.

Storage & Make-Ahead

These cupcakes keep in the fridge for up to 3 days in an airtight container.

Bring to room temperature before serving for the best texture.

You can bake the cupcakes a day ahead and frost later.

Unfrosted cupcakes freeze well for up to 2 months.

Thaw at room temperature before decorating.

Reheating

Reheat unfrosted cupcakes briefly in a 150°C oven or toaster oven, loosely covered with foil.

For frosted cupcakes, use a microwave on low power in 5–10 second bursts to gently warm.

Matcha Desserts in Culture

You’ll see matcha appear in so many sweet moments:

• folded into wagashi, those jewel-like tea sweets served with choreographed grace
• churned into soft-serve, dripping down cones on humid Tokyo evenings
• layered in parfaits and roll cakes, a bitter–sweet dance of cream and sponge
• stirred into modern lattes and pastries, where baristas and bakers remix tradition

Everywhere it goes, matcha keeps that quiet, luxurious backbone of ritual and intention.

Final Thoughts

Give these vegan matcha cupcakes a try and enjoy their light, fluffy texture and vibrant green tea flavor.

Feel free to tweak the sweetness, matcha intensity, or frosting style to make them your own.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free Without Affecting the Texture Too Much?

Yes, you can, if you use a good 1:1 gluten‑free baking blend with xanthan gum. I’d sift well, avoid overmixing, let the batter rest 10 minutes, then bake—your crumb will stay tender and springy.

How Can I Adjust the Recipe for High-Altitude Baking Conditions?

You’ll tweak a few levers: I’d bake hotter (180°C), shorten time slightly, reduce sugar by 1–2 tablespoons, add 1–2 tablespoons extra almond milk, and increase flour 1–2 tablespoons so your crumb stays tender, not dry.

What’s the Best Way to Transport Frosted Cupcakes Without Smudging?

I’d chill the frosted cupcakes first, then nestle them in a snug cupcake carrier so they can’t slide. If you’re improvising, use a shallow box, parchment, and a dot of frosting “glue” under each liner.

How Do I Scale This Recipe for a Large Party or Event?

I scale it by multiplying each ingredient by your needed batches—2× for 24, 4× for 48. I mix in separate bowls, bake in rounds, then chill frosted cupcakes before neatly boxing them for transport.

Are There Kid-Friendly Variations for Those Sensitive to Caffeine in Matcha?

Yes—swap most matcha for vanilla or cinnamon, keeping just a whisper of green, or use naturally green spirulina. I’d frost lightly, add rainbow sprinkles, and tell kids they’re “forest cloud” cupcakes.