Matcha Cupcakes
by: claire cary
These gluten free matcha cupcakes are soft, tender and made in one bowl! They're topped with a simple matcha and vanilla buttercream frosting and are the perfect dairy free cupcake for any occasion!
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12
Ingredients
Wet
- 2 large eggs
- ¼ cup butter, melted dairy or non-dairy
- ¼ cup oil
- ½ cup milk dairy or non-dairy
- ¾ cup white sugar
- 2 teaspoons vanilla extract
Dry
- 1 ⅓ cups gluten free all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 teaspoons matcha
Matcha Buttercream
- 1 cup room temperature/softened butter dairy or non-dairy
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons matcha
- Pinch salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 12 cavity muffin tray with liners and set aside.
- In a medium mixing bowl, whisk together all wet ingredients.
- Whisk in the dry ingredients, making sure to spoon and level the flour.
- Whisk until no clumps remain.
- Add to your prepared tin, filling each about 3/4 of the way up.
- Bake for 16-22 minutes, or until a toothpick comes out clean. 19 is usually perfect in my oven, but all ovens are different.
- When the cupcakes are cooling, prep the buttercream.
- Add the butter to a bowl of a stand mixer or large mixing bowl and beat for 2-3 minutes on low speed.
- Add in the powdered sugar and beat until well combined. Add in a splash of milk as needed to thin.
- Mix in the matcha, vanilla and pinch of salt.
- When the cupcakes have cooled completely, frost and enjoy!
Notes
If you don't want a strong matcha flavor, feel free to decrease to 3 teaspoons in the cupcakes, and less in the frosting. On the other hand, add more if you want a stronger flavor and brighter color!
I used gluten free all purpose flour for this recipe, but if you are not gluten free, regular all purpose flour will work just fine!
Serving: 1cupcake / Calories: 345kcal / Carbohydrates: 43g / Protein: 4g / Fat: 20g / Saturated Fat: 4g / Fiber: 1g / Sugar: 33g / Vitamin C: -2mg
