Vegan Green Tea Cupcakes
I love how green tea has a subtle ability to refresh coupled with a slight hint of savoriness. I adore how vegan cupcakes can be a celebratory canvas for almost any flavor combination, that you get to just pick up and take a bite out of. But how do you infuse green tea into a baked cake product? Easy, right?
Gray’s Vegan Cupcake Anatomy
All-purpose flour contributes to yellowing
Cake flour enables baked items to remain white
Enzymatic browning effects matcha during baking
Fine tuning the acid in the cupcakes allowed the color to shine
Find more Easy recipes on Veganbaking.net
Vegan Green Tea Cupcake Recipe
1) Curdle the non-dairy milk
2) Sift the matcha with the other dry ingredients
3) Whisk together the flavor building ingredients
4) Whisk the cupcake batter together
5) Bake the vegan cupcakes to perfection
Get a price on the Flour Sifter I Recommend at Amazon.
I used cocoa powder instead of matcha and added a bit of salt. Fluffy like fresh from a bakery!
I made these cupcakes with olive oil, they are delicious and fluffy. This recipe is also very tasty as a cake but you need to bake it for a bit longer! Thanks for your great recipes!
I'm not vegan so I'm always a little hesitant to do vegan baking, but these were amazing. I used 1/2 cup honey instead of the sugar and went with coconut milk. They turned out incredibly fluffy and were really easy to make.
Thanks for the recipe!
Didn't cook properly
I didn't have tapioca flour, or cake flour as this recipe suggested, so substituted for extra cornflour.
My muffins took a long time about cooking in the middle despite turning brown on top! The mixture rose and eventually shrivelled and sank in the middle. I can't imagine just a simple substitute would do this much damage?
These cupcakes were absolutely delicious!!!! I made them with coconut milk and they turned out WOOOOWWW!!!!
I'm not vegan but I'll keep this recipe as a "light treasure"
Thank you so much and congratulations for such a great web! From Uruguay!
I made these tonight--was craving something 'cakey' and had no eggs or milk. I'm not vegan, but I do eat animal-friendly, so I checked out recipes for a vegan cake of some sort. This sounded good and the ingredients were all on hand so I went with it--they are slightly denser than traditional cupcakes, but only a tiny bit so.
They were pretty green and they had a great, light green tea flavor with just enough sweetness.
Great recipe! Thank you so much!
I don't bake much as a vegan, because many recipes don't hold up to egg/dairy substitutes. But wow, these cupcakes came out perfect! Light, fluffy, and delicious.
Such a great recipe!
Wow, I just made these and they're so great! Thank you for this recipe, I'm always on the lookout for dairy free cup/cake ones and these are great! For a noob baker, the recipe was easy to follow, and the result was great! The cupcakes were moist and delicious.
I just baked these, and they are heavenly. I appreciate that the instructions were so specific and exact (e.g. "¾ cup + 1 Tablespoon + 1 teaspoon non-dairy milk"). The cupcakes are the perfect amount of sweet, moist, and flavorful. They also taste healthy which makes for guilt-free eating. Thank you Mattie!