Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
easy vegan matcha cupcakes

Vegan Matcha Cupcakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Maiko
  • Total Time: 42 minutes
  • Yield: 10 cupcakes 1x
  • Diet: Vegan

Description

Sweet and delicious matcha cupcakes with black sugar syrup to make it authentically Japanese! These cupcakes are not only beautiful with matcha green colour but easy to make yet so indulgent. It’s a perfect matcha dessert to enjoy with tea and can make a great gift for home parties.


Ingredients

Scale

For the cupcakes

For the black syrup(if you can’t find black sugar, use molasses instead of black syrup or skip completely)

  • 1/2 cup (65g) black sugar
  • 1 & 1/2 tbsp  cornflour
  • 1/4 cup (60ml) filtered water

For the frosting


Instructions

  1. In a medium bowl or a jug, mix the soy milk and apple cider vinegar well. Set aside for a few minutes until it’s thick and curdled.
  2. In a large mixing bowl, mix the flour, sugar, matcha powder, cornflour, baking powder, and baking soda together until well combined and no lumps of flour left. 
  3. Add the vegan buttermilk and vegetable oil to the dry mixture and mix gently with a large wooden spoon or a silicone spatula. Don”t over mix the batter, gently is the key here! If you over mix the cupcakes can become tough and rubbery in texture due to too much gluten. 
  4. Line a cupcake tin with cupcake cups and fill them up halfway with the batter. Only fill half so that it rises up just to the top of the cups. Bake at 180°C(350°F) in a preheated oven for 22 mins. To check if they are baked, insert a toothpick into the centre of a cupcake and if it comes out clean, it’s done!
  5. Make the Japanese black syrup by simply mixing all the ingredients in a saucepan and cooking on low heat until it becomes thick and syrupy. About 5-6 mins. Take it off the heat and let it cool down to room temperature.
  6. Let’s make the buttercream frosting now! In a large mixing bowl, mix the icing sugar and matcha powder until very well combined. Set aside.

  7. In a large bowl, beat the room temperature vegan butter cubes with a stand mixer or a hand mixer until it’s creamy and pale in colour. Add the soy single/whipping cream little by little and beat for further 2-3 mins until it becomes creamy and fluffy.

  8. Add the matcha icing sugar mixture about 1 cup at a time and beat until it becomes a  creamy buttercream frosting.

  9. Once the cupcakes and black syrup are cooled down, you can start assembling the cupcakes. First, make a shallow core in the centre of the cupcakes using a small knife. Keep the cutout top. Pour about ½ tsp of the black syrup in the core and put back the top. 

  10. Stuff a piping bag with a star tip with the matcha buttercream frosting and frost the cupcakes.

  11. Drizzle some more black syrup on top and enjoy!

Notes

Mix the dry ingredients for the cupcakes and icing sugar for the frosting with matcha powder very well until there are no lumps left in them to prevent matcha powder from forming lumps.

Be careful not to over mix the batter. If you mix too much, it will lead to rubbery and tough texture in the cupcakes.

If you can’t find good black sugar, use molasses instead or skip the black syrup part.

Feel free to adjust the amount of matcha powder to your liking. 1-2 tbsp is recommended.

  • Prep Time: 20 mins
  • Cook Time: 22 mins
  • Category: Cupcakes
  • Method: Baking