Who doesn’t love cupcakes? They’re simple, sweet, and a joy to eat. But if you’re vegan or simply looking to explore more plant-based desserts, then vegan matcha cupcakes with coconut buttercream might just be the treat you didn’t know you needed. The combination of earthy matcha and creamy coconut creates a balanced, unique flavor that’s both refreshing and indulgent. Whether you’re a matcha lover or curious about vegan baking, this recipe is the perfect way to enjoy something delicious while keeping it cruelty-free. Let’s break it down into all the elements that make these cupcakes a must-try.
What Makes Vegan Matcha Cupcakes Special?
Vegan matcha cupcakes aren’t just your regular sweet treat. Matcha is known for its bright green color, unique taste, and potential health benefits. When combined with a well-made vegan cupcake base, it becomes a flavor powerhouse. But what truly elevates these cupcakes is the coconut buttercream. Traditional buttercream often uses dairy, but swapping that out for coconut-based butter gives you a creamy, rich texture that pairs beautifully with the slightly bitter notes of matcha. Plus, if you’re coconut-obsessed, this frosting is going to be your new favorite.
Why Matcha?
Matcha is a powdered form of green tea, and it’s packed with antioxidants. It’s been cherished for centuries, especially in Japan, not just for its health benefits but for its distinct flavor profile. Matcha gives desserts an elegant, almost grassy undertone that is balanced by the sweetness of sugar and vanilla. For vegan desserts, it adds a layer of complexity without the need for heavy processing or artificial ingredients.
Helpful Hint:
When using matcha in baking, it’s essential to buy high-quality, culinary-grade matcha. This ensures a smoother, less bitter taste. Avoid cheaper, lower-quality matcha powders, as they may taste overly grassy and won’t give you that vibrant green color.
What’s the Secret to Perfect Vegan Cupcakes?
Baking vegan can seem a little tricky at first, especially if you’re used to traditional ingredients like eggs and butter. But don’t worry—it’s easier than it seems once you get the hang of it. The key to getting fluffy, moist vegan cupcakes lies in using the right substitutes. For this recipe, we’ll be using applesauce as an egg replacer. Applesauce works wonderfully in vegan baking because it adds moisture without overpowering the flavor. Combined with plant-based milk and a touch of apple cider vinegar (to help with leavening), you’ll end up with light, airy cupcakes every time.
Choosing the Best Vegan Coconut Buttercream
Now, let’s talk frosting. Coconut buttercream is an amazing alternative to traditional buttercream because it’s rich, creamy, and naturally vegan-friendly. You’ll want to use a coconut-based butter (or margarine) that is solid at room temperature to get the right consistency. Be sure to use full-fat coconut milk in the frosting for extra creaminess.
Mixing coconut and matcha might sound unusual, but the two flavors are surprisingly harmonious. The subtle sweetness of the coconut balances the earthy tones of the matcha, creating a cupcake that’s not too sweet but incredibly satisfying.
Ingredients for Vegan Matcha Cupcakes with Coconut Buttercream
Vegan Matcha Cupcakes with Coconut Buttercream
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp matcha powder (culinary-grade)
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.
- In a large bowl, whisk together the flour, matcha powder, sugar, baking soda, and salt.
- In a separate bowl, mix the vegetable oil, apple cider vinegar, almond milk, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
- Divide the batter evenly between the cupcake liners.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.
Nutritional Information
- Calories: 220 per cupcake
- Protein: 3g
- Fat: 8g
- Sugar: 18g
Substitution Guide for Vegan Matcha Cupcakes
| Ingredient | Substitute Option | Notes |
|---|---|---|
| Almond Milk | Oat Milk, Soy Milk, Coconut Milk | Ensure the milk is unsweetened for best results. |
| Applesauce | Mashed Bananas, Flax Eggs, Silken Tofu | Each substitute will slightly alter the texture and flavor. |
| Coconut Butter | Vegan Margarine, Plant-Based Butter | Look for brands that are solid at room temperature for the best buttercream consistency. |
| All-Purpose Flour | Gluten-Free Baking Flour | Use a 1:1 gluten-free blend with xanthan gum for best results. |
| Sugar | Coconut Sugar, Maple Syrup (in frosting) | Alternative sweeteners may change the texture slightly. |
How to Make the Coconut Buttercream
Frosting is where things get extra fun. The coconut buttercream is creamy and dreamy, thanks to the natural fats in the coconut. If you’re someone who’s always loved a rich, buttery frosting, you’ll appreciate how this plant-based version still delivers that same decadence.
- In a bowl, beat 1/2 cup of solid coconut butter (or margarine) until fluffy.
- Add 2-3 cups of powdered sugar, a little at a time, and continue to beat until smooth.
- Slowly pour in 2 tablespoons of coconut milk and 1 teaspoon of vanilla extract. Beat the mixture for about 2 minutes until light and fluffy.
This frosting is sturdy enough to pipe and holds its shape well, making it perfect for decorating your vegan matcha cupcakes.
Helpful Hint:
If your buttercream is too runny, try adding more powdered sugar a little at a time until you reach the desired consistency. If it’s too thick, add a splash more coconut milk.
How to Perfect Your Vegan Matcha Cupcakes
Even though the recipe is straightforward, there are always little tips and tricks that can take your vegan matcha cupcakes from good to great. Whether it’s achieving the perfect rise, getting that matcha flavor to shine, or nailing the texture of your frosting, these tips will help you out along the way.
Tip #1: Don’t Overmix the Batter
One of the most common mistakes in baking (especially for new bakers) is overmixing the batter. When you overmix, you develop too much gluten in the flour, which can lead to dense, tough cupcakes. No one wants that! When combining the wet and dry ingredients, stir just until they’re blended—there should still be a few small lumps. These will work themselves out in the oven.
Tip #2: Use Fresh Matcha Powder
Matcha can lose its vibrant color and fresh flavor over time, especially if it’s exposed to light and air. To get the most out of your vegan matcha cupcakes, make sure you’re using matcha that’s as fresh as possible. Keep it stored in a cool, dark place and use it within a few months of opening. If your matcha starts looking dull, it’s time for a new batch.
Tip #3: Frost When Cool
This may seem obvious, but it’s easy to rush through this step. Make sure your cupcakes are completely cool before you frost them. If they’re even a little warm, the buttercream will melt and slide right off, leaving you with a sticky mess. Patience is key here. Let them cool fully on a wire rack to avoid any soggy bottoms or melting disasters.
Helpful Hint:
For a pro-level touch, refrigerate your cupcakes for about 10-15 minutes before frosting. This will help the buttercream set quicker and give you a cleaner finish.
Troubleshooting Common Issues
Even the best bakers run into issues from time to time. Don’t worry! We’ve got solutions for some of the most common problems you might encounter while making these vegan matcha cupcakes with coconut buttercream.
Why Are My Cupcakes Flat?
If your cupcakes didn’t rise as expected, there could be a few reasons. First, check the freshness of your baking soda. If it’s past its prime, it won’t react properly and your cupcakes won’t rise. Also, make sure you’ve added the right amount of vinegar, which helps with the leavening process. Too much moisture can also weigh down the batter, so stick to the recommended measurements for liquid ingredients.
Why Is My Coconut Buttercream Too Runny?
Runny frosting can happen if your coconut butter is too warm or if you’ve added too much liquid. To fix this, pop the frosting in the fridge for about 10 minutes to let it firm up a bit. If that doesn’t do the trick, try adding more powdered sugar to thicken it up. Always add your liquids slowly and mix thoroughly before adding more to avoid a runny consistency.
Why Does My Matcha Taste Bitter?
If your cupcakes have a bitter taste, it might be due to the matcha you used. Lower-quality matcha can have a stronger, more bitter flavor, so it’s worth investing in a good-quality powder for the best results. You can also balance the bitterness with a little extra vanilla extract or a pinch more sugar in the batter. Just be careful not to overdo it, as too much sugar can overpower the matcha flavor altogether.
FAQs
Wrapping Up
Making vegan matcha cupcakes with coconut buttercream is a delightful way to enjoy the rich, earthy flavor of matcha while keeping things plant-based. These cupcakes are not only a treat for the taste buds but also easy to make, with simple ingredients and straightforward steps. The matcha brings a unique, vibrant flavor, while the creamy coconut buttercream adds a delicious, tropical twist. Whether you’re new to vegan baking or a seasoned pro, these cupcakes offer something special for everyone. Plus, with tips and troubleshooting, you’ll be set for success. Try out these vegan matcha cupcakes for your next baking project, and don’t forget to share the joy with friends and family!
