Today’s recipe is something vegan. Something delicious vegan. Some people still think that is impossible…. but it is not! These cupcakes are the best example!
With this recipe I had the honor to be a guest on Tinas Blog tinastausenschön.de – one of the nicest food blogs I know. Tina was on vacation and needed somebody take care of her blog (and the flowers) – I forgot to water the plants, but I managed to come up with a recipe for her blog :P
As I already mentioned – many people still think vegan cakes, cupcakes etc. are not as good as the “real” stuff made with butter, eggs and milk. They are soooooo wrong ;P
At the beginning, I served my vegan baked goods to friends and mentioned right away “..it’s vegan”. The result was often: “Eew.. why vegan? Is it good?”. Now I just serve it and wait for them to tell me if they like it or not – most of the time they do like it – and then I tell them “Surprise! It’s vegan!” ;) That way I got most of them to stop complaining about the missing eggs and dairy products :P
I am definitely not the kind of person that wants to tell people “Go vegan!” – that is not my intention – but I want people to stop thinking that vegan food is not as good as “regular” food or that it tastes weird or less delicious…
So these cupcakes are vegan and made with matcha. Some people are sensitive when it comes to the matcha flavor – a hint of matcha is fine for most people – especially those who are not familiar with it. When making these cupcakes you should keep that in mind. If you love matcha, go all the way and add the amount mentioned in the recipe – if you are not so sure about the flavor, use less. Especially for the frosting – to get the dark green color, you need a good amount of matcha – which also means the matcha flavor will be quite strong :)
INGREDIENTS / ZUTATEN
For the cupcakes:
1 1/4 cup (160g) all-purpose flour
2 tsp. baking powder
1/2 cup (120g) brown sugar
pinch of salt
1/4 cup (60ml) vegetable oil
3/4 cup (175ml) coconut rice milk (or soy milk)
1 tsp. vanilla extract
1 tbsp. apple vinegar
1-2 tsp. matcha (or more if you like)
For the matcha buttercream:
5.3 oz. (150g) vegan butter (aka. margarine), at room temperature
10.5 oz.(300g) confectioner’s sugar
1 tsp. vanilla extract
1-3 tsp. matcha (depends on how green you want it)
Für die Cupcakes:
160g Mehl (Type 405)
2 TL Backpulver
120g brauner Zucker
Prise Salz
60ml Pflanzenöl
175ml Kokosnuss-Reis-Milch (oder Sojamilch)
1 TL Vanille Extrakt
1 EL Apfelessig
1-2 TL Matcha (oder mehr wenn man mag)
Für die Matcha Buttercreme:
150g vegane Butter (aka. Margarine), Zimmertemperatur
300g Puderzucker
1 TL Vanille Extrakt
1-3 TL Matcha (je nachdem wie grün man es mag)
DIRECTIONS / ZUBEREITUNG
2. For the buttercream add the vegan butter to a mixing bowl and beat on high speed until light and fluffy – about 5-8 Minutes. Add the confectioner’s sugar in three batches and mix until well combined. Add the vanilla extract and 1-2 teaspoons of matcha and mix well. Fill about 2/3 of the frosting into a piping bag with a star tip and frost the cupcakes with one layer. Add another teaspoon of matcha to the remaining frosting and mix again until well combined. Fill into the piping bag (you should wash it before) and pipe a swirl on top of each cupcake. Dust with some matcha powder (optional).
2. Für die Buttercreme die vegane Butter in eine Rührschüssel geben und auf höchster Stufe aufschlagen, bis sie hell und luftig ist – dauert etwa 5-8 Minuten. Den Puderzucker in drei Portionen zugeben und gut verrühren. Den Vanille Extrakt und 1-2 TL Matcha zugeben und ebenfalls gut verrühren. Etwa 2/3 des Frostings in einen Spritzbeutel mit Sterntülle füllen und damit eine erste Schicht auf die Cupcakes aufspritzen. Zum restlichen Frosting noch einmal einen Teelöffel Matcha zugeben und gut verrühren. In den (ausgewaschenen) Spritzbeutel füllen und eine zweite Schicht auf die Cupcakes aufspritzen. Mit etwas Matcha Pulver bestäuben (optional).
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Here is a version of the recipe you can print easily.
Vegan Matcha Cupcakes
- Prep Time: 25
- Cook Time: 20
- Total Time: 45
- Yield: 9 1x
Ingredients
For the cupcakes
- 1 1/4 cup (160g) all-purpose flour
- 2 tsp. baking powder
- 1/2 cup (120g) brown sugar
- pinch of salt
- 1/4 cup (60ml) vegetable oil
- 3/4 cup (175ml) coconut rice milk (or soy milk)
- 1 tsp. vanilla extract
- 1 tbsp. apple vinegar
- 1–2 tsp. matcha (or more if you like)
For the matcha buttercream
- 5.3 oz. (150g) vegan butter (aka. margarine), at room temperature
- 10.5 oz.(300g) confectioner’s sugar
- 1 tsp. vanilla extract
- 1–3 tsp. matcha (depends on how green you want it)
Instructions
- Preheat the oven to 350˚F (175°C). Prepare a muffin tin with paper liners and set aside. In a mixing bowl combine the flour, baking powder, salt and brown sugar. Add oil, coconut rice milk, vanilla extract, vinegar and matcha. Mix until all is well combined. The batter will be quite runny, but that is fine. Fill the paper liners about 2/3 full and bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the muffin tin for couple minutes and then transfer to a wire reack and let cool completely.
- For the buttercream add the vegan butter to a mixing bowl and beat on high speed until light and fluffy – about 5-8 Minutes. Add the confectioner’s sugar in three batches and mix until well combined. Add the vanilla extract and 1-2 teaspoons of matcha and mix well. Fill about 2/3 of the frosting into a piping bag with a star tip and frost the cupcakes with one layer. Add another teaspoon of matcha to the remaining frosting and mix again until well combined. Fill into the piping bag (you should wash it before) and pipe a swirl on top of each cupcake. Dust with some matcha powder (optional).
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Ever make it with gluten free all purpose flour? I have a wheat free, dairy free, egg free, and peanut free toddler. She rarely gets desserts but sometimes I’d like to give her treats.
Hi Keira,
I have never worked with gluten free flour but I wanted to try for quite some time already… maybe I should try some recipes :)
Cheers,
Marc
I did it with coconut flour as my Gluten Free alternative. It did not work we at all… to be continued
would it be okay to use almond milk or coconut milk? i’m asking out of convenience– i don’t have coconut rice milk or soy milk in the house, although they’d be a breeze to go purchase.
Hi Noelle,
almond milk would be totally fine. Coconut as well if you like that flavor.
Cheers,
Marc
I made those for my daughter’s birthday who recently became a vegan.
Those were moist and tasty with just the right amount of matcha flavor.
Thank you for the great recipe!
Hi Yasmin,
happy to hear you liked the cupcakes! Getting the amount of matcha right is sometimes a bit tricky… I experienced that too ;)
Cheers,
Marc
Did you mean baking soda? I baked with baking powder and it did not rise at all. Baked again with soda and was lovely. I also used Bob’s Red Mill 1 to 1 Gluten Free Flour and it worked beautifully.
Hi Gena,
I meant baking powder and use baking powder for this recipe – works fine for me. Maybe it is better to use baking soda with gluten free flour – not very experienced in this area.
Cheers,
Marc
Oh gosh. Mine really didnt work but i think it was the coconut flour GF alternative. A few questions …i will try with regular flour…. for apple vinegar is that the same as apple cider vinegar? And when u talk about matcha to add to the cake mix. Do u mean the powder? Ill await feedback and try them again.
Hi Becky,
unfortunately, I have no experience with gluten-free flour – I only know it can be tricky to work with ;)
For the vinegar – yes, that is apple cider vinegar and for the matcha – it’s matcha powder, yes.
Cheers,
Marc
How can I adapt this recipe to make a 9 inch 2 layer cake?
Thanks!
Hi! How can this recipe be tweaked to be made into a cake?
Probably – haven’t tried though ;)
Cheers
Marc
Help! Mine were so thick and stodgy? Any tips to help.. thanks
Hi – sorry that happened but giving advice from afar not knowing how you actually baked them is a bit difficult ;)
Cheers, Marc
Ich bin eigentlich keine gute Bäckerin und habe mich mit diesem Rezept das erste Mal an Cupcakes gewagt und – sie wurden perfekt! Toll auch, dass das Rezept inkl. Zutaten auf Deutsch & Englisch zur Verfügung steht! Grosses Lob!
Das freut mich sehr zu lesen :)
Ich hoffe Du findest noch mehr zum Backen hier!
LG Marc