Matcha cupcakes are decorated with brown sugar buttercream and boba. This is so delicious 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 (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.

Brown Sugar Buttercream

Note: I also have a recipe for Swiss Meringue Brown Sugar Buttercream

• 3/4 cup light brown sugar (for making syrup)
• 1/4 cup water (for making syrup)
• 2 sticks unsalted butter at room temperature
• 2 cups powdered sugar
• 1-2 teaspoons brown sugar syrup
• 1-2 teaspoons milk or heavy cream
• 1/2 pack of boba (follow instructions on the package to cook the boba. Cool it down to room temperature.)

1. In a small saucepan over medium heat add the ¾ cup brown sugar and ¼ cup water.
2. Mix slowly and stir as the sugar melts. Stir for 3-4 minutes until all the sugar has dissolved. Let it boil for about 5 minutes. Let cool or place in the fridge for 30 minutes, or until it cools down.
3. Whisk the butter until light and fluffy.
4. Add in powdered sugar half cup at a time, until fluffy.
5. Add in brown sugar syrup into the buttercream.
6. 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 8B to pipe the buttercream and decorated the cupcakes with boba on top and drizzle a little bit of brown sugar syrup 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.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.