Matcha Cupcakes With Simple Vanilla Icing

allergy friendly matcha green cupcakes

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A delicious dessert that’s so easy to whip up, made in 1 bowl, and naturally colored thanks to matcha. These Matcha Cupcakes are perfect for any occasion – birthdays, holidays, and is festive enough for St. Patrick’s Day!


Units Scale

Matcha Cupcakes

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 Tablespoon matcha (green tea) powder, plus more for dusting cupcakes
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup plus 2 tablespoons unsweetened coconut milk, from a carton – not a can
  • 1/2 Tablespoon apple cider or white vinegar
  • 6 Tablespoons light veggie oil, such as canola or grape seed

Simple Vanilla Icing

  • 1 cup vegan butter – I use the Earth Balance brand
  • 3 1/2 cups icing sugar, sifted
  • 2 Tablespoons coconut milk or dairy free milk of choice
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350˚F and line muffin tin with paper liners. Set aside.
  2. In a measuring cup, measure your milk and add vinegar. Stir a couple of times then set aside for a few minutes to sour the milk.
  3. In a large bowl, sift together flour, matcha, baking powder, baking soda, and salt. Add sugar and whisk together until ingredients are combined.
  4. Next, add soured milk and oil to dry ingredients and using a spatula or a wooden spoon, stir the ingredients together until well incorporated.
  5. Divide batter evenly among the paper liners. Fill no more than 2/3 to 3/4 of the way per liner.
  6. Bake in the preheated oven for 25 minutes, or until toothpick inserted in the middle comes out with a bit of crumb stuck to it. Remove and allow cupcakes to slightly cool in the tin a few minutes before removing and placing on a wire rack to cool completely.

To make the icing

  1. In an electric mixer fitted with the whisk attachment, beat all ingredients until icing is silky smooth. If you find the icing is too soft, cover bowl with plastic wrap and place in the fridge to help it solidify. Remove and spoon or pipe icing onto cupcakes.
  2. Dust iced cupcakes with matcha powder.


Always remember that every oven varies in temperature. If you know your oven is hot, then check cupcakes at the 20 minute mark. You want the cupcakes to be ever so slightly underdone because they’ll continue to bake once you remove them from the oven.

If you find your icing is too dry, add a teaspoon of dairy free milk at a time until desired consistency is achieved. And as I’ve mentioned in the instructions, if you find your icing not holding its shape when piping (too soft), cover bowl and place in the fridge to help it solidify so you can pipe it; or just spoon icing on cupcakes to make it an easy step. 🙂

Once you’ve iced your cupcakes, enjoy immediately or store in the fridge and remove when ready to enjoy.


Keywords: Dairy Free, Vegan, Match, Cupcakes

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