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.
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.