Matcha Cupcakes w/Coconut Buttercream Frosting
Matcha cupcakes with coconut frosting are fluffy, moist, & 100% whole wheat! Using natural ingredients, these cupcakes are perfectly sweet!
Servings: 12 cupcakes
Calories: 381kcal
Cost: $4.26 or $.36 per cupcake
Ingredients
- ⅔ cup buttermilk
- ½ cup avocado oil
- 2 eggs
- 2 tsp pure vanilla extract
- 2 tbsp pure matcha powder (not matcha latte mix)
- ½ tsp baking soda
- 1 tsp baking powder
- ⅔ cup organic cane sugar
- ¼ tsp salt
- 1 ½ cups whole wheat pastry flour
Coconut Buttercream Frosting:
- ½ cup grass-fed unsalted butter
- 1 ¾ cup powdered sugar
- 2 tbsp full fat coconut milk
- ¾ tsp coconut extract
Instructions
- Preheat the oven to 350° and line a cupcake pan with 12 liners.
- In a large bowl, combine the buttermilk, avocado oil, eggs, and vanilla. Stir until well combined.
- Add the matcha powder, baking soda, baking powder, cane sugar, and salt to the bowl, and stir until well combined and there are no matcha lumps.
- Slowly add the whole wheat pastry flour in batches, stirring as you go. Don't overmix, but stir until the batter is well combined.
- Fill each cupcake liner ⅔ full of the matcha cupcake batter. Bake for 15-16 minutes in the preheat oven, or until a toothpick inserted in the center of the cupcakes comes out clean. Allow to cool before frosting.
- Make the frosting: In a small bowl, soften the room temperature butter by microwaving for about 8-10 seconds. Add to a mixing bowl, along with the powdered sugar, coconut milk and the coconut extract. Beat on medium high, until well combined and fluffy. Allow your cupcakes to cool, then frost.
- Sprinkle with more matcha powder, then enjoy!
Video
Nutrition
Calories: 381kcal