Matcha Green Tea Cupcakes with Frosting

Tea cakes with a twist! Try using matcha for a more sophisticated flavour to your traditional vegan cupcakes, topped with matcha frosting.

Makes 12

matcha green tea cupcakes frosting vegan





  • 175g caster sugar
  • Vegan egg replacer equivalent to 2 eggs
  • 175g self-raising flour
  • 1 ½ tsp baking powder
  • 4 tsp matcha green tea powder
  • 125ml rapeseed oil
  • 125ml rice milk


  • 70g vegan margarine
  • 70g vegetable shortening
  • 600g icing sugar
  • 2 tsp matcha green tea powder
  • 4 tbsp rice milk
  • 25g shelled pistachios



  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole cupcake tin with paper cases.
  2. Beat the sugar and egg replacer together until frothy.
  3. Sieve the flour, baking powder and matcha green tea powder into a large mixing bowl.
  4. Put the oil and rice milk into a large jug and stir with a metal spoon. Pour onto the dry ingredients and mix thoroughly.
  5. Divide the mixture between the paper cases and bake for 25 minutes until a skewer inserted into the centre of a cake comes out clean. Transfer to a wire rack to cool before icing.
  6. For the green tea frosting, put the vegan margarine, vegetable shortening, matcha green tea powder and icing sugar into a large mixing bowl and cream together. Gradually beat in the rice milk. Decorate each cake with a generous swirl of frosting and a sprinkle of nuts.