Matcha Cupcakes Vegan With Coconut Milk and Apple Cider

  • Makes
  • 10
  • Prep Time (min)
  • 20
  • Cook (min)
  • 20
  • Carb Grams (g)
  • 51
  • Cook Difficult
  • 7

Ingredients

  • 1 ½ cup all-purpose flour
  • ¾ cup brown sugar
  • 1 tbsp matcha green tea powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • For the matcha buttercream:
  • 1 ½ cup margarine
  • 2 cups powdered sugar
  • 2 tsp matcha green tea powder
  • ½ tsp vanilla extract (optional)

Utensils

  • Stand mixer,
  • Piping bag with a star tip,
  • Muffin liners,
  • Muffin pan

DIRECTIONS

  • ½ tsp vanilla extract (optional)

  • In a large mixing bowl, combine together flour, brown sugar, baking powder, and salt. Mix well and add olive oil, coconut milk, vanilla extract, apple cider, and the prepared matcha. With a paddle attachment on, beat for 2-3 minutes on medium-high speed.

  • In a large mixing bowl, combine together flour, brown sugar, baking powder, and salt. Mix well and add olive oil, coconut milk, vanilla extract, apple cider, and the prepared matcha. With a paddle attachment on, beat for 2-3 minutes on medium-high speed.

  • Meanwhile, prepare the buttercream. Place softened margarine in a mixing bowl and add powdered sugar, matcha green tea powder, and vanilla extract. Optionally, replace the vanilla extract with some other flavor. Beat well until light and completely smooth mixture. Transfer the mixture to a piping bag and set aside.

  • Remove the cupcakes from the oven and chill to a room temperature. Pipe the buttercream on each cupcake and cool completely before serving.

Matcha Cupcakes Vegan With Coconut Milk and Apple Cider

Some people might think that making vegan cupcakes is almost impossible. I don't blame them because these cute little desserts are traditionally made with butter, eggs, and milk. But being a vegan doesn't mean you have to be deprived of your favorite and easy-to-make cupcakes.

Furthermore, with some simple substitutions for eggs and butter, you can easily make delicious cupcakes that are ten times healthier than regular, non-vegan recipes (yes, olive or coconut oil is definitely a healthier option than a regular butter).I used all-purpose flour for this recipe because it has the best binding power and I didn't want to experiment with some gluten-free options.

Naturally, this is not a rule. You can try the recipe with your usual gluten substitutes like almond flour. As for the matcha green tea powder, I used only one tablespoon this time (which is quite unusual for a huge matcha fan like me!) because I wanted a light and fluffy cupcake batter. For a gluten-free option, feel free to use up to three tablespoons of matcha. This will give your cupcakes even better color and a perfect taste!

Nutrition information per serving: Kcal: 554, Protein: 3g, Total Carbs: 51.1g, Dietary Fibers: 1.3g, Total Fat: 38.8g

For the vegan buttercream topping, make sure to use some sort of vegan fat like margarine, coconut oil or coconut butter in combination with powdered sugar.

These two will give you a smooth and sticky cream which is extremely easy to work with! Add some matcha green tea powder for a nice green color and your favorite extract (lately I’m obsessed with the rum extract instead of my typical vanilla).