Matcha Funfetti Cupcakes (Vegan) (Edit recipe)

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These cupcakes combine soft vanilla cake, colorful sprinkles, and a hint of matcha for a unique twist. Finished with a creamy vanilla buttercream, every bite is sweet, earthy, moist, and packed with fun sprinkles. They’re a breeze to make, completely dairy- and egg-free, and perfect for any gathering or easy weekend indulgence.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

25 minutes

INGREDIENTS

19

Serves: 16

Ingredients

Matcha Funfetti Cupcakes

2.25 cups All Purpose Flour
1.5 tsp Baking Powder
.5 tsp Baking Soda
1 cup Cane Sugar
4 Tbsp Plant-Based Butter, -room temperature
4 Tbsp Olive Oil, (I used a light olive oil)
0.75 cups Oat Milk, Organic, -room temperature (any plant-based milk will work)
.5 cup Almond Milk Yogurt, - room temperature (any plant-based yogurt will work)
2 Tbsp Vanilla Extract
2 tsp Apple Cider Vinegar
6 Tbsp Rainbow Sprinkles, (a link to the sprinkles I used is below)
1.5 tsp Matcha Green Tea Powder

Vanilla Buttercream

4.75 cups Powdered Sugar
268 grams Plant-Based Butter, -room temperature (2 sticks + 3 tbsp)
4.5 Tbsp Dairy-Free Whipping Cream, -cold
2 Tbsp Vanilla Extract
1 whole Rainbow Sprinkles, - for decorating

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To Prepare the Cupcakes: Prep two cupcake tins by lining 16 of the 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 handheld 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.
To Prepare the 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.
Decorating: 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.

Notes

A link to the dye free sprinkles I used - Amazon.com: 100% NATURAL RAINBOW SPRINKLES - NATURAL COLOR, DAIRY FREE, NUT FREE, GLUTEN FREE, SOY FREE, VEGAN, EGG FREE AND KOSHER,1.5 LBS. CUPCAKE AND CAKE TOPPER,BULK CANDY, RESEALABLE CONTAINER,COLORFUL : Grocery & Gourmet Food

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	477
Fat:	20 g
Carbohydrates:	68 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	134 mg
Fiber:	1 g
Sugars:	49 g
Sugar Alcohol:	0 g
Calculated per serving.