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Vegan Matcha (Green Tea) Cupcakes

Matcha, is basically green tea, which might sound a bit weird if you’re not familiar with it as an ingredient. I mean, green tea cupcakes don’t sound particularly appetizing and if you have an aversion to green tea as some people do then this whole recipe might not appeal. Regardless, I urge you to stay with me here because I am so confident that you will like these cupcakes that I’m willing to go out on a limb by saying they are the best cupcakes I've ever tasted. That is a bold claim, I know, but I really do mean it. These cupcakes will convert all those cupcake and matcha naysayers – of that I am sure.

Just so you know, texturally, they are denser than your typical cupcake but that is a good thing in my opinion. Not forgetting the frosting – ah, the frosting! Yep, I’m going to wax lyrical about the frosting too. Seriously, seriously great. You might think matcha on matcha is a bit too much matcha (that’s a mouthful and it was!) then think again because you can never have too much matcha.

Vegan Matcha (Green Tea) Cupcakes

This Recipe is :

Dairy FreeVegan



  • 1 1/4 cups plain white flour
  • 1 1/4 tsp baking powder
  • 3 tsp matcha powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup soy yogurt
  • 1/2 cup rice milk
  • 1/3 cup sunflower oil
  • 1 tsp vanilla extract


  • 1/4 cup sunflower or soya spread (or any non-dairy spread)
  • 1 tsp rice/soy milk
  • 3/4 cup icing sugar (pref.organic)
  • 1 tsp matcha powder



  1. Pre-heat the oven to 200 degrees celsius/390 degrees fahrenheit.
  2. Sieve the dry ingredients into a large bowl: flour, sugar, matcha powder, salt and baking powder. Thoroughly mix
  3. Whisk the wet ingredients together in a separate bowl and gradually add to the dry ingredients, mixing with a spatula. Careful not to over mix.
  4. Divide into silicon muffin/cupcake cases and bake in the centre of the oven for 20-25 minutes. Check they are ready by inserting a toothpick into the centre – if it comes out clean they are good to go.
  5. Allow to completely cool on a rack before frosting.


  1. Using an electric whisk beat the ‘butter’ and ‘milk’ until fluffy – a minute or two. Add the icing sugar and matcha powder and beat for a further five minutes.
  2. Pipe onto the cupcakes and decorate with any vegan cake topper. If you don’t have a piping bag you can using a spatula to create swirl effect.




Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland she moved to London when she was 18 and subsequently spent a good deal of time in Chicago. She currently resides in Penzance, Cornwall where she does the odd bit of acting, a whole lotta cooking and a fair amount of eating. Her other passions include photography, writing, playing her uke and all things retro. Follow her ever evolving vegan journey and delicious cruelty free eats, which are regularly chronicled on her beloved blog PeaSoupEats.com



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