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Vegan Green Tea Cupcakes


In kindergarten, I had difficulty grasping the concept of sharing.  I got sent to time out because I buried the toys I wanted to play with behind the books on the bookshelf so that I could have them all to myself.  Evil, scheming, 5 year old me thought this to be not only a brilliant plan, but a bullet proof one as well.  Well, time out told me that it wasn’t.

The grown up me realizes that sharing is caring.  I’d like to think that I’ve grown as a person since then ;)

These vegan, green tea cupcakes are a treat for my friend who has maintained a vegan lifestyle for 3 years.  More power to her.  I tried it, once.  Big, fat, sloppy bacon cheeseburgers kept “pssssst-ing” to me.

As a non-vegan, I enjoy them for their moistness, intense green tea flavor, and simplicity.

Vegan Green Tea Cupcakes
Prep time

Cook time

Total time



  • 1½ cups flour
  • 1 ts baking soda
  • ½ ts salt
  • 1 cup warm water + 1 cup sugar + 1 tb matcha/green tea powder
  • ⅓ cup canola oil
  • 1 tb apple cider vinegar
  • 1 ts vanilla extract
  • 1 c earth balance butter
  • 4 c sifted powdered sugar
  • 1 ts good vanilla
  • 2-4 tb coconut, hemp, rice, soy milk
  • ¼ ts fine Salt

  1. Sift together all of your dry ingredients.
  2. In a separate bowl, blend all your wet ingredients together.
  3. In thirds, slowly sprinkle in your dry to your wet. Be careful not to over mix.
  4. Scoop into lined cupcake tins.
  5. Bake at 350 for 17-20 minutes.
  6. Cool completely and frost.
  7. Break up your “butter”
  8. Slowly cream in your sugar
  9. Tip in your vanilla, “milk”, and salt.
  10. Blend to combine. Don’t over beat.


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