Ingredients
Directions 11 steps | 35 Minutes
Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners and set aside. Measure and prep all ingredients.
Prepare the matcha cupcake batter. In a large mixing bowl, whisk together the almond milk, oil, egg and vanilla extract until thoroughly combined.
In a second bowl, sift together the flour, matcha powder, baking soda and baking powder.
Add the sugar and salt to the flour mixture and whisk until evenly distributed.
Add the flour mixture into the almond milk mixture and stir until a smooth batter forms.
Use a large scoop to divide the batter evenly into twelve muffin cups.
Bake for 15 minutes or until a toothpick inserted in the middle of a cupcake comes out clean with just a few crumbs attached. Allow the cupcakes to cool completely on a wire rack.
While the cupcakes are cooling, make the almond buttercream. In a large bowl with an electric mixer, beat together the unsalted butter, powdered sugar and almond extract together until fluffy.
Slowly beat in the almond milk until a smooth buttercream forms.
Transfer the almond buttercream to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes. Finish with a dusting of matcha powder.
Serve and enjoy!
Notes:
- This recipe uses Morton's kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- Any leftovers should be kept refrigerated.
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