Inspiring by the drink, these matcha cupcakes are decorated with lavender buttercream. This is what you need this spring.

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 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.

Lavender Buttercream

• 2 sticks unsalted butter at room temperature
• 2 cups lavender flavored powdered sugar from Whipzi (use “CK20” to get 20% off on your purchase)
• 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 milk or heavy cream into the buttercream to incorporate
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 used tip 1M to pipe the buttercream and decorated the cupcakes and drizzle a little bit of matcha powder on top.

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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