Vegan Matcha Cupcakes
These Vegan Matcha Cupcakes are soft, fluffy, and packed with flavor, making them a delightful twist on traditional cupcakes.
Ingrédients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar Can be substituted with coconut sugar.
- 1 tbsp matcha powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup almond milk Can be substituted with soy, oat, or coconut milk.
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Instructions
Preparation
- Start by gathering all your ingredients. Measure them accurately for the best results.
- Preheat your oven to 350°F (175°C).
Mixing
- In a bowl, sift together the all-purpose flour, granulated sugar, matcha powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry mixture and stir until just combined.
Baking
- Line a cupcake tray with liners.
- Pour the batter into each liner, filling them about 2/3 of the way full.
- Place the tray in the preheated oven and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the tray for about 5 minutes before transferring them to a wire rack.
Serving
- Enjoy the cupcakes as is or frost with your favorite vegan frosting.
Notes
Store in an airtight container at room temperature for 3-4 days.