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Matcha Cupcakes Vegan with Berries and Applesauce

  • Makes
  • 12
  • Prep Time (min)
  • 15
  • Cook (min)
  • 20
  • Carb Grams (g)
  • 82
  • Cook Difficult
  • 5

Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder (or baking soda)
  • ½ tsp salt
  • 1 cup almond milk
  • 1/3 cup olive oil
  • 1 tsp vanilla extract
  • 1 tbsp white vinegar
  • 2 tbsp applesauce, unsweetened
  • Berries of your choice, for decoration
  • For the frosting:
  • 3 cups powdered sugar
  • 1/3 cup vegan butter
  • 2 tbsp Matcha Green Tea powder
  • 4 tbsp almond milk

Utensils

  • Stand mixer,
  • Mixing bowl,
  • Hand whisker,
  • Cupcake pan with cupcake liners,
  • Ladle spoon,
  • Piping bag

DIRECTIONS

  • Preheat the oven to 350 degrees. Line a cupcake tray with some cupcake liners and set aside.

  • In a large mixing bowl, combine flour, baking powder, and salt. Stir well and gradually add almond milk, olive oil, vanilla extract and white vinegar. Mix until you get a smooth and creamy batter.

  • Using a ladle spoon, carefully divide the batter between the cupcake liners Bake for 20 minutes or until the toothpick inserted in the center comes out clean. When done, remove from the oven and allow it to cool completely.

  • Meanwhile, combine sugar, butter, almond milk, and matcha powder in a bowl of a stand mixer. Start to mix at low speed and gradually increase until the frosting is thick and creamy. Add more almond milk for a creamier texture.

  • Using a piping bag, pipe the frosting onto cupcakes and decorate with berries. Enjoy!

Matcha Cupcakes Vegan with Berries and Applesauce

Olive oil is my absolute favorite ingredient in different meals. It’s loaded with omega-3, omega-6 fatty acids, and extremely healthy oleic acid. The health benefits of this Mediterranean superstar are something nobody can argue about.

It reduces inflammation, prevents different types of cancer and stroke, contains powerful antioxidants, protects the heart against heart disease, and so on. However, I have to be honest – it took me a while to try using the olive oil in dessert recipes.

Although I use the olive oil on a daily basis, the idea of combining it with sugar, milk, and fruits seemed too brave. This recipe came as a result of that experiment and I fell in love with it! It completed the flavor of these gorgeous cupcakes in some entirely new way I never believed possible. Give it a try!

Nutrition information per serving: Kcal: 421, Protein: 2.1g, Total Carbs: 82.2g, Dietary Fibers: 0.5g, Total Fat: 11.3g

Instead of your usual vegan butter, powdered sugar can be combined with coconut oil and some coconut milk for the recognizable taste we all love and even more health benefits if that’s even possible.

In that case, use melted coconut oil to combine the ingredients and refrigerate the mixture for 15-20 minutes before topping. This will allow the coconut oil to thicken the mixture before using it. Top with some berries or minced nuts and enjoy!

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