Matcha cupcakes with coconut frosting are fluffy, moist, & 100% whole wheat! Using natural ingredients, these cupcakes are perfectly sweet!
Total Time25mins
Course: Cupcakes, Dessert
Cuisine: American, Japanese
Servings: 12cupcakes
Calories: 381kcal
Author: Megan Byrd, RD
Cost: $4.26 or $.36 per cupcake
Ingredients
⅔cupbuttermilk
½cupavocado oil
2eggs
2tsppure vanilla extract
2tbsppure matcha powder(not matcha latte mix)
½tspbaking soda
1tspbaking powder
⅔cuporganic cane sugar
¼tspsalt
1 ½cupswhole wheat pastry flour
Coconut Buttercream Frosting:
½cupgrass-fed unsalted butter
1 ¾cup powdered sugar
2tbspfull fat coconut milk
¾tspcoconut 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.