Matcha Cupcakes w/ Coconut Buttercream
What you’ll need: buttermilk, avocado oil, cane sugar, eggs, matcha powder, vanilla, whole wheat pastry flour, baking soda, baking powder, and salt.
Preheat your oven to 350 degrees, and line a cupcake pan with 12 liners.
1
Combine 2/3 cup buttermilk, 2 eggs, 1/2 cup avocado oil, and 2 tsp vanilla. Whisk well!
2
Whisk in 2 Tbsp matcha powder, 2/3 cup cane sugar, 1/2 tsp baking soda, 1 tsp baking powder, and 1/4 tsp salt. Whisk until the sugar is dissolved
3
Add 1 1/2 cups of whole wheat pastry flour in batches, whisk until just combined. Don’t overmix!
4
Fill each liner 1/2 to 2/3 full of batter. Don’t overfill or the cupcakes won’t bake properly!
5
Bake at 350 degrees for 15-16 minutes and allow to cool before frosting.
6
Make the frosting. Beat together 1/2 cup softened butter, 1 3/4 cup powdered sugar, 2 Tbsp full fat coconut milk, and 3/4 tsp coconut extract.
7
Beat until smooth.
8
Place the coconut frosting into a quart sized zip lock...
9
Cut a small corner out of the bag, to make an easy frosting bag!
10
Frost your cooled cupcakes!
11
Dust with more matcha powder!
12
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