I made this vegan Matcha green tea cupcakes recipe for an order I got for St. Patrick. The lady who ordered the cupcakes was very flexible and let me decide what to make so I decided that matcha would be perfect since it’s green. I also made a batch of chocolate cupcakes with peppermint frosting. I got these cute shamrock sprinkles too. Vegan cupcakes are so easy to bake and don’t require a lot of effort or baking experience.

I love experimenting with different flavor combinations too. You can also mix and match my cupcakes and frosting recipes to your liking.

Some varying ideas:

If you like Matcha also check out my Matcha superfood bites recipe.

Print Recipe
Vegan Matcha Green Tea Cupcakes
vegan matcha cupcakes
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Course Dessert
Prep Time 20 Minutes
Cook Time 25 Minutes
Servings
Cupcakes
Ingredients
Ingredients for the cupcakes
Ingredients for the frosting
Course Dessert
Prep Time 20 Minutes
Cook Time 25 Minutes
Servings
Cupcakes
Ingredients
Ingredients for the cupcakes
Ingredients for the frosting
vegan matcha cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Preparing the cupcakes
  1. Preheat the oven to 350°F and lined a standard size muffin pan with cupcake liners
  2. In a large mixing bowl sift together the flour, baking powder, matcha and sugar.
  3. In another bowl whisk together the liquids: oil, none-dairy milk, apple cider vinegar and vanilla extract. Mix the liquids with the dry ingredients and quickly whisk to avoid any lumps.
  4. Using a large ice cream scoop for an even and clean distribution, pour the batter into the lined cupcake pan, only filling each cup about 3/4. The cupcakes will rise during baking.
  5. Place the pan in the middle rack and bake for 23-25 minutes until the cupcakes are firm and a toothpick comes out clean. Let the cupcakes chill in the pan for a few minutes before transferring them to a cooling rack to chill completely.
    vegan matcha cupcakes
Preparing the frosting
  1. In a large bowl of a mixer combine the vegan butter & shortening and mix for a couple of minutes to soften.
  2. To prevent any lumps, sift the powder sugar through a fine mesh sieve and set aside. Add the powder sugar and matcha powder to the bowl and start mixing at a low speed and slowly increase speed once the sugar is all combined. Pour in the vanilla extract and none-dairy milk as needed and continue to mix until you reach a thick and creamy consistency.
  3. Frost the cupcakes and before serving, sprinkle a little bit of shamrock sprinkles directly on top (optional).