Vegan Matcha Cupcakes
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small bowl
- 1 Whisk
- 1 Silicone spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Fine mesh sieve
- 1 wire cooling rack
Ingredients
- 240 milliliter unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 180 gram all-purpose flour
- 2 tablespoon matcha powder culinary grade sifted
- 150 gram granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine sea salt
- 80 milliliter neutral oil such as canola or sunflower
- 2 teaspoon vanilla extract
- 60 milliliter unsweetened applesauce
- 120 gram vegan butter for frosting; softened
- 240 gram powdered sugar sifted for frosting
- 1 tablespoon matcha powder culinary grade for frosting
- 1 tablespoon unsweetened almond milk for frosting
- 0.5 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 175°C and line the 12-cup muffin tin with paper cupcake liners.
- In a small bowl combine the almond milk and apple cider vinegar, stir, and set aside for 5 minutes to create vegan buttermilk.
- In a medium mixing bowl sift together the flour, matcha powder, baking powder, baking soda, and salt, then whisk in the sugar.
- In another bowl whisk together the neutral oil, vanilla extract, applesauce, and the prepared vegan buttermilk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the muffin tin to a wire cooling rack and let the cupcakes cool in the pan for 5 minutes.
- Carefully remove the cupcakes from the pan and place them directly on the wire rack to cool completely for at least 25 minutes before frosting.
- While the cupcakes cool, beat the softened vegan butter in a bowl until creamy and pale.
- Add the powdered sugar, matcha powder, vanilla extract, and almond milk to the vegan butter and beat until light, fluffy, and spreadable, adjusting with a little more milk or sugar as needed.
- Once the cupcakes are completely cool, pipe or spread the matcha frosting on top of each cupcake and serve.
Notes
For best results, use a good-quality culinary matcha, as lower quality can taste bitter and dull in color; always sift the matcha and powdered sugar to avoid lumps in the batter and frosting. If your kitchen is warm, chill the frosting for 10 to 15 minutes to help it firm up before piping. Do not overmix the batter once the wet and dry ingredients are combined, as this can make the cupcakes dense rather than light and fluffy. You can adjust sweetness by slightly reducing the sugar or balancing with a pinch more salt. Store frosted cupcakes in an airtight container at room temperature for up to one day or refrigerate for up to three days, bringing them back to room temperature before serving for the best texture and flavor.
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