Matcha Funfetti Cupcakes (Vegan)
Topped with a rich vanilla buttercream, these matcha funfetti cupcakes are infused with matcha powder and vibrant sprinkles. They are delicious, simple and dairy-free.
These cupcakes bring together a sweet and tender vanilla cake, your favorite sprinkles, and a touch of matcha powder. They are fun, slightly earthy and the sprinkles bring a nice textural crunch. Topped with a lovely vanilla buttercream, these beauties are perfect for any occasion. A simple, flavorful, dairy-free treat.
What you will need:
Matcha powder and sprinkles are a must for these cupcakes. I have trouble finding matcha powder and plant based sprinkles near me but I was able to order both from Amazon. All other ingredients are basic pantry items that can be found at your local grocery store.
Matcha Funfetti Cupcakes
- all purpose flour
- baking soda
- baking powder
- apple cider vinegar
- cane sugar
- vanilla extract
- plant based butter with salt
- oil – I used olive oil
- plant based yogurt
- plant based milk
- sprinkles – I used Sweet Eva’s 100% Natural Rainbow Sprinkles
- matcha powder
Vanilla Buttercream
- powdered sugar
- vanilla extract
- plant based butter with salt
- plant based heavy cream
- extra sprinkles for decorating
How to:
Start by prepping the cupcake pans and lining them with cupcake liners. You will preheat the oven later. To a small bowl, add the flour, baking powder, baking soda, sprinkles, and matcha powder. Whisk the dry ingredients together until well combined and set the bowl aside. Matcha likes to clump, so be sure to blend it into the flour well.
To a medium bowl, add the butter, oil and sugar. With a hand mixer, on medium speed, blend the ingredients together for two minutes. To the sugar mixture, add the yogurt, vanilla extract, milk, and apple cider vinegar. With the hand mixer, continue blending on medium speed for another minute or until the ingredients are well combined.
Combine the dry ingredients with the wet ingredients. Using a hand mixer, blend on medium-low speed until no visible flour remains. Divide the batter evenly among the 16 cupcake liners, filling each about two-thirds full. Set the cupcake pans aside and preheat the oven to 350°F.
Bake the cupcakes for 22 to 27 minutes. Mine baked perfectly at 25 minutes. Once out of the oven, allow the cupcakes to rest in the pan for about 5 minutes before transferring them to a cooling rack. The cupcakes are ready to be frosted once they cool to room temperature.
While the cupcakes are cooling, you can prepare the vanilla buttercream. In the bowl of a stand mixer, add the butter. Using the balloon whisk attachment, cream the butter on high speed for 3 minutes. Next, add the powdered sugar to the creamed butter and continue blending on high for another minute, or until the ingredients are well combined. Finally, add the cold heavy cream and vanilla extract, and blend on high for 3 minutes.
Place the buttercream in a piping bag that is fitted with the piping tip of your choice. Pipe equal amounts of buttercream over the top of each cupcake. This recipe makes enough buttercream to be generous with each cupcake. Decorate each cupcake with a few sprinkles and they are ready to be served.
Store the cupcakes in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Matcha Funfetti Cupcakes (Vegan)
Ingredients
Matcha Funfetti Cupcakes
- 270 grams / 2¼ cups all purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 200 grams / 1 cup cane sugar
- 4 tbsp / 56 grams plant based butter with salt – room temperature
- 4 tbsp oil – I used olive oil
- ¾ cup plant based milk – room temperature
- ½ cup plant based yogurt – room temperature
- 2 tbsp vanilla extract
- 2 tsp apple cider vinegar
- 6 tbsp sprinkles – I used Sweet Eva's 100% Natural Rainbow Sprinkles
- 1½ tsp matcha powder
Vanilla Buttercream
- 4¾ cups / 570grams powdered sugar
- 268 grams / 2 sticks + 3 tbsp plant based butter with salt – room temperature
- 4½ tbsp plant based heavy cream – cold
- 2 tbsp vanilla extract
- extra sprinkles for decorating
Instructions
Matcha Funfetti Cupcakes
- Prep two cupcakes tins by lining 16 of cups with cupcake liners; set the pans aside.
- To a small bowl, add the flour, baking soda, baking powder, sprinkles and matcha powder; whisk to combine and set the bowl aside.
- To a medium bowl, add the butter, oil and sugar. Using a hand held mixer, blend the sugar, butter and oil on medium speed for 2 minutes. Add the yogurt, milk, vanilla extract and apple cider vinegar and continue blending on medium speed for another minute.
- Add the dry ingredients to the wet ingredients; blending on medium-low speed just until combined and no more flour can be seen.
- Divide the batter among the 16 cupcake liners (about 2/3 full) and set them aside. Preheat the oven to 350F. Once the oven is ready, bake the cupcakes for 22 to 27 minutes. A toothpick inserted should come out clean and the tops should bounce back when touched.
- Allow the cupcakes to cool in the pans for about 5 minutes before transferring them to a cooling rack. The cupcakes are ready to be frosted once they cool to room temperature.
Vanilla Buttercream
- To the bowl of a stand mixer, add the butter. With a balloon whisk attachment, cream the butter on high for 3 minutes.
- Add the powdered sugar and continue blending on high for about a minute or until the ingredients come together.
- Add the cold heavy cream and vanilla extract and continue blending on high for another 3 minutes or until light and fluffy.
Assembly
- Add the buttercream to a piping bag, fitted with the piping tip of your choice, and pipe equal amounts of frosting over each cupcake. Decorate with a few sprinkles over each cupcake and serve.Store the cupcakes at room temperature in an airtight container.
