Vanilla matcha vegan cupcakes with strawberry icing? Say no more. 🤤💚🍓🧁

The 𝙊𝙉𝙇𝙔 thing better than drinking matcha is eating it! 🤌 These soft, fluffy vegan vanilla matcha cupcakes are completely dairy-free and egg-free, topped with naturally pink strawberry icing.  We hope you love them as much as we do!

𝗩𝗮𝗻𝗶𝗹𝗹𝗮 𝗠𝗮𝘁𝗰𝗵𝗮 𝗩𝗲𝗴𝗮𝗻 𝗖𝘂𝗽𝗰𝗮𝗸𝗲𝘀 𝘄𝗶𝘁𝗵 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗜𝗰𝗶𝗻𝗴

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

Matcha Cupcakes 🍵
1 ¾ (220g) cups all-purpose flour
½ cup (100g) cane sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tsp Poṣaṇa Matcha
1 Tbsp vanilla extract
1 tsp almond extract
1 cup (240ml) oat milk
½ cup vegetable oil
⅓ cup (80g) applesauce

Strawberry Frosting 🍓
2 sticks vegan baking butter, room temperature/softened (ca. 220g)
3-4 cups (300-400g) powdered sugar / icing sugar, to taste 
approx. ¼ cup (20g) freeze-dried strawberry powder, for color and flavor
2 tablespoons oat milk, or as needed

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

Making the Matcha Cupcakes:

1. Preheat the oven to 355°F (180°C) and line a muffin tin with liners.
2. In a bowl, whisk sifted Poṣaṇa matcha powder and 1 teaspoon water until no clumps remain.
3. Add oat milk, sugar, applesauce, vanilla extract, and almond extract. Mix gently to combine.
4. Add the flour first, followed by the baking powder, baking soda, and salt.
5. Mix until there are no streaks of flour and a smooth green batter forms.
6. Fill each cupcake liner about ⅔ full. Gently tap the muffin tin on the counter to release any large air bubbles.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cupcakes from the tin immediately and place on a wire rack to cool.

Making the Strawberry Frosting:

1. Add softened butter to a large mixing bowl (or stand mixer) and whip until light and fluffy.
2. Add powdered sugar and freeze-dried strawberry powder.
3. Mix on low speed for 1 minute, then increase to high and beat for 5 minutes until light and fluffy.
4. If frosting is too firm, add a small amount of dairy-free milk. If too soft, add more powdered sugar. Adjust strawberry powder for desired color and flavor.
5. Use immediately or store in an airtight container for up to 5 days. Bring to room temperature and re-whip before using.

Notes:

• If the frosting is too firm, add a small amount of dairy-free milk. If it's too soft, add more powdered sugar.
• Vegan spreadable margarine (in a tub) creates a softer frosting that works better for spreading than piping.