Vegan Matcha Cupcakes

Vegan Matcha Cupcakes Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 20 mins


1 and 3/4 cups (220g) All Purpose Flour*

1 cup (200g) White Granulated Sugar

1 tsp Baking Soda

1/2 tsp Salt

3 Tbsp Matcha Green Tea Powder

1 cup (240ml) Vegan Buttermilk (1 Tbsp Distilled White Vinegar + Soy Milk* up to the 1 cup (240ml) line

1/2 cup (120ml) Canola Oil (or Vegetable Oil)

1 tsp Vanilla Extract

1/2 cup (112g) Vegan Butter

4 cups (480g) Powdered Sugar

2 Tbsp Matcha Green Tea Powder

2–3 Tbsp Soy Milk (or other non-dairy milk)


1Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners. Set aside.

2Sift the all purpose flour into a mixing bowl and add the white granulated sugar, baking soda, salt and matcha powder. Mix together.

3Prepare your vegan buttermilk by adding 1 tablespoon distilled white vinegar to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Let it sit for a minute to thicken and curdle.

4Add the vegan buttermilk, canola oil and vanilla extract and mix into a batter. Don’t over-mix.

5Divide the batter evenly between the 12 cupcake liners in your cupcake tray.

6Bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.

7Let them cool for a few minutes in the cupcake tray and then transfer them to a wire cooling rack to cool completely before frosting.

8Add vegan butter, powdered sugar, matcha powder and 2 tablespoons soy milk to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If it’s too thick, add the extra tablespoon of soy milk.

9When the cupcakes have cooled completely, pipe on the frosting.

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