Gluten free matcha cupcakes are decorated with strawberry buttercream and matcha chocolate covered strawberries. This is so delicious and perfect for Valentine’s Day!

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 (Use 10% off discount code “SUGARTREATSBYCK2024” on your order)

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 ingredients 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.

Strawberry Buttercream

• 2 sticks unsalted butter at room temperature
• 2 cups powdered sugar
• 1-2 teaspoons Amoretti Strawberry Natual Flavoring (use promo code “SUGARTREATS10” to get 10% off)
• 1-2 teaspoons milk or heavy cream

1. Whisk the butter until light and fluffy.
2. Add in powdered sugar half cup at a time, until fluffy.
3. Add in strawberry natural flavoring into the buttercream.
4. Mix it in low for few minutes to reduce bubbles. Add in milk or heavy cream depending on the consistency you are looking for.

Assemble

I filled the cupcakes with strawberry reserves in the middle. Then tip 1M was used to pipe the buttercream on top, decorated with matcha chocolate covered strawberries.

See recipe from Sift & Simmer

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

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