These Gluten-Free Matcha Cupcakes are the perfect dessert for any occasion! I love them topped with my Coconut Cream Frosting or decorated and festive for Saint Paddy’s Day.
For the last eight months I’ve been working full-time as a baker for a local superfood bar & juicery. I’m often inspired while at work, so you may be seeing a lot more baked goods on the blog (if I find the time to post!). Funny though, I actually came up with this recipe a few months before I started working there.
I created these cupcakes last year on Saint Patrick’s Day and topped them with Lekkco Belgian Dark Chocolate Spread, green sprinkles, Airheads Xtremes Sour Belts, marshmallow clouds, and gold glitter — making ”Over-the-Rainbow” Matcha Cupcakes, a fun treat for the holiday. The Airheads are accidentally vegan, what a win, right? Unfortunately, someone on Reddit did point out to me, that the Airhead candies are not gluten-free. That was something I didn’t even think to check for. That being said, if you have an allergy, the rainbow version may not be the direction you want to go.
After first making these Gluten-Free Matcha Cupcakes, I was so pleased with how they came out, I decided putting them on the blog was a must! I knew the matcha flavor would also go deliciously well with my Coconut Cream Frosting, so my next time making them that is what I used. The rainbow decorations are definitely the cutest, but not not necessarily a year-round treat. However, they would be great for a kid’s party, no matter what the time of year.
I apologize it’s taken me an entire year to finally share this recipe with you. I try not to make desserts too often, because if I do, I eat them. LOL! I needed to make them another time to get photos and secure down the recipe so I could ensure they’d come out perfect for you. Typically, I only make desserts for special occasions, and here we are getting back to Saint Patrick’s Day again. I look forward to having these after one of my favorite dinners of Tempeh Corned ”Beef” with cabbage, potatoes, and carrots (don’t forget the rye bread!).
If you love matcha, like me, I’m sure you will love these cupcakes as well. My Coconut Cream Frosting is also a favorite with a few of my friends. If you’re not into matcha, but want a festive dessert, be sure to check out my Creamy Mint Bars, or get boozy with my Irish Liqueur-Chocolate Vegan Mousse. Though if you are a matcha fan, be sure to let me know what you think after trying out this recipe. Leave a comment below, or take a pic of yours and tag me on Instagram, @veggiesattiffanis.
Gluten-Free Matcha Cupcakes
Ingredients
- 1 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour or can sub all purpose flour if not gluten-free
- 3/4 cup + 2 tsp organic cane sugar
- 2 Tbsp organic light brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup unsweetened/unflavored non-dairy milk I use almond or cashew
- 1 tsp apple cider vinegar or can substitute white vinegar
- 2 tsp unsweetened matcha powder *see notes to sub sweetened matcha
- 3 Tbsp aquafaba *What is aquafaba? See notes below.
- 1/4 cup avocado oil
- Coconut Cream Frosting, optional or frosting of choice
- *See notes for Over-the-Rainbow topping instructions* optional The rainbow candies are NOT gluten-free.
Instructions
- Preheat the oven to 375°F. Line a muffin tin with 10 paper or foil baking cups.
- In a large mixing bowl, combine flour, sugars, baking powder, and salt.
- Add the non-dairy milk and vinegar to a small to medium sized saucepan and whisk to combine.
- Warm the saucepan with the milk/vinegar mixture over medium heat. Whisk in the matcha powder. Once the matcha is completely combined and without lumps, remove from heat.
- Using an electric mixer, beat the aquafaba on high until white and frothy. Add the aquafaba, along with the avocado oil, to the saucepan with the milk. Whisk to combine.
- Pour the wet ingredients from the saucepan into the bowl with the dry ingredients. Stir until well incorporated. Distribute the cupcake batter into the baking cups, filling each one three-fourths of the way full.
- Bake for 18 to 20 minutes. A toothpick should come out clean. Once cool, top cupcakes with your favorite frosting, or see notes to decorate “Over-the-Rainbow” style.
Notes
