Vegan desserts are all the rage right now, and I can totally see why! They’re not just good for you—when made right, they can be absolutely delicious too. One of my absolute favorite treats to whip up are these vegan matcha cupcakes. The moment you take a bite, you’re greeted with that unique, earthy flavor of matcha, perfectly balanced with a light and fluffy texture. Trust me, they’re a delightful twist on the classic cupcake! I remember the first time I made them; the vibrant green hue was so inviting, and the smell wafting through my kitchen was heavenly. If you’ve never tried matcha in dessert form, you’re in for a real treat! These cupcakes are sure to impress both vegans and non-vegans alike.
Ingredients List
Let’s gather the magical ingredients for these vegan matcha cupcakes! Here’s what you’ll need:
- 1 cup all-purpose flour: This is the base for our cupcakes, giving them that lovely structure.
- 1 cup almond milk: A creamy, dairy-free alternative that keeps the cupcakes moist.
- 1/2 cup coconut sugar: It adds a hint of caramel sweetness without being overpowering.
- 1/4 cup vegetable oil: This keeps our cupcakes soft and fluffy.
- 1/4 cup matcha powder: The star of the show! It brings that beautiful color and earthy flavor.
- 1 tsp baking powder: For that perfect rise.
- 1/2 tsp baking soda: A little extra lift to ensure fluffiness.
- 1/4 tsp salt: Just a pinch to enhance the flavors.
- 1 tsp vanilla extract: It adds a warm, aromatic note that complements the matcha.
How to Prepare Vegan Matcha Cupcakes
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures that your cupcakes bake evenly and rise perfectly. So, don’t skip this step!
Mix Dry Ingredients
In a mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup of matcha powder, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Whisk these together until they’re well blended—this helps to aerate the flour and distribute the leavening agents evenly. You want a beautiful green mixture!
Combine Wet Ingredients
Now, in another bowl, mix together 1 cup of almond milk, 1/2 cup of coconut sugar, 1/4 cup of vegetable oil, and 1 tsp of vanilla extract. Whisk until the coconut sugar is mostly dissolved. It doesn’t have to be perfect, but you want it combined well enough that the oil and milk meld together nicely.
Combine Wet and Dry Mixtures
Pour the wet mixture into your bowl of dry ingredients, and mix gently until just combined. This part is crucial—overmixing can lead to dense cupcakes, and we want them light and fluffy! A few lumps are totally fine, so don’t stress!
Fill Cupcake Liners
Line a cupcake pan with liners and fill each about two-thirds full with the batter. This gives them enough room to rise without overflowing. I like to use an ice cream scoop for this—it makes things so much easier!
Bake the Cupcakes
Pop those bad boys in the oven and bake for 20-25 minutes. Keep an eye on them, and when a toothpick comes out clean, they’re done! The tops should be slightly golden and spring back when you touch them. Yum!
Cool and Serve
Once they’re out of the oven, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This step is essential to keep them from getting soggy—trust me, it’s worth the wait!
Tips for Success
To make sure your vegan matcha cupcakes come out perfectly every time, here are a few of my favorite tips! First, feel free to adjust the matcha powder to your taste; a little more will give you that vibrant color and stronger flavor! If you want to elevate them even further, consider adding a vegan frosting on top—coconut cream or cashew frosting works beautifully! Also, remember to use fresh matcha for the best flavor; it can lose its potency over time. And don’t forget to let them cool completely before frosting, so they stay fluffy and delicious!
Nutritional Information
Just a heads up, the nutritional values can vary based on the specific ingredients and brands you use, so they’re not set in stone. Typically, each vegan matcha cupcake has around 150 calories, 5g of sugar, 7g of fat, and 2g of protein. It’s always good to check your ingredients for the most accurate numbers, but these are a great starting point!
FAQ Section
Can I use different types of milk?
Absolutely! While almond milk is my go-to, you can swap it for any plant-based milk you prefer, like oat, soy, or coconut milk. Just keep in mind that different milks might slightly alter the flavor and texture.
What if I don’t have matcha powder?
If you don’t have matcha on hand, you can try using green tea powder as a substitute, but the flavor will be different. You could also experiment with other flavorings, like cocoa powder for chocolate cupcakes!
How should I store the cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them or freeze them for up to 2 months. Just make sure they’re well wrapped!
Can I make these gluten-free?
Yes, you can! Just substitute the all-purpose flour with a gluten-free blend. Look for one that includes xanthan gum for the best texture. They’ll still be scrumptious!
How can I tell when they’re done baking?
The best way is to do the toothpick test—insert a toothpick into the center of a cupcake, and if it comes out clean or with just a few crumbs, they’re ready to go. Happy baking!
Why You’ll Love This Recipe
- They’re super easy to make—perfect for both novice and experienced bakers!
- Deliciously light and fluffy, with that unique matcha flavor that’s simply irresistible.
- 100% plant-based, so you can indulge without the guilt.
- They look stunning with their vibrant green color—great for impressing guests!
- Versatile enough to enjoy as-is or dress them up with your favorite vegan frosting.
- Perfect for a sweet treat any time of day, from breakfast to dessert!
Vegan Matcha Cupcakes: 5 Reasons You’ll Crave Them
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegan
Description
Delicious vegan matcha cupcakes that are light and fluffy.
Ingredients
- 1 cup all-purpose flour
- 1 cup almond milk
- 1/2 cup coconut sugar
- 1/4 cup vegetable oil
- 1/4 cup matcha powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, matcha, baking powder, baking soda, and salt.
- In another bowl, combine almond milk, coconut sugar, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill cupcake liners with the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- You can add vegan frosting for extra sweetness.
- Store leftovers in an airtight container.
- Adjust matcha for stronger flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan matcha cupcakes