These Matcha cupcakes with Sakura whipped cream are so perfect for spring. They are light, fluffy and delicious! It is quick and easy to make!

Gluten Free Matcha Cupcakes

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs
• ¼ cup vegetable oil
• ¼ cup melted butter
• ½ cup milk (used almond milk here)
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup gluten free 1:1 all-purpose flour (using King Arthur here)
• 1/3 cup almond flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 10g matcha powder from Tezumi Tea

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Steps

1. Preheat the oven to 325°F. Line a cupcake tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together wet ingredents until smooth.
3. Whisk in dry ingredients until combined.
4. Add the dry ingredients to the wet mixture until almost incorporated.
5. Scoop the batter into the prepared tray.
6. Bake for 16-20 minutes or until a toothpick comes out clean.
7. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Sakura Whipped Cream

• 1 cup cold heavy cream
• 1-2 teaspoon Sakura latte powder (this is sweetened, so I did not add any powdered sugar)
• 1. In the mixing bowl with whisk, pour the cold heavy cream and Sakura latte powder. Whisk together until stiff peak.

Assemble

I used tip 1M to pipe the whipped cream and decorated the cupcakes with Foliay flowers fondant sprinkles! Check out their cute sprinkles.

Storage: Once prepared, these cupcakes will keep for about 5 days in the fridge.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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