Did someone say finger-licking guilt-free Matcha cupcakes with white chocolate cream cheese? We did! My partner and I have certain dietary restrictions. This Valentine’s Day is no different when we are looking for gluten- and dairy-free options. Not to worry, with that in mind you can bake and enjoy these yummy treats.
Our Matcha Green Tea Cupcakes are a perfect balance of sweetness with a creamy frosting that is perfect for every palate.
What inspired us to do this combination for cupcakes were these yummy soft matcha white chocolate chip cookies we’ve made. (Stay tuned for that recipe! It’s a must-have!) Hence, the white chocolate cream cheese frosting! Did we tell you these cupcakes are gluten and dairy-free? Yep. We used oat milk and plant-based cream cheese along with gluten-free all-purpose flour.
What is Matcha?
Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. Matcha is different from regular green tea as the tea bushes are shielded from sunlight about 20-30 days before they are harvested. This is because the shade will trigger an increase in chlorophyll levels giving it a dark green color and high amino acid production.
In a cup of standard matcha (4 teaspoons) it will give you 280mg of caffeine! Although it does not provide any nutritional benefits, it does give you many health benefits.
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Benefits of Matcha Green Tea
Matcha is high in antioxidants which help stabilize harmful free radicals in your body preventing chronic disease. Not only that it can protect the liver and boost your brain functions. It has been shown to improve attention, memory, and reaction time as it contains caffeine and L-theanine. Healthline also mentions that it promotes heart health and can help with weight loss.
- Culinary Matcha is used for cooking and baking as well as smoothies. They can range in about $15-$40 per 100g.
- Ceremonial Matcha is supposedly designated tea of a quality sufficient for its use in tea ceremonies and Buddhist temples. Typically used for drinking in tea ceremonies in Japan. Ceremonial Matcha is more expensive ranging from $100-$140 per 100g.
How To Make Matcha Cupcakes with Cream Cheese Frosting
Servings: 12 | Course: Breads, Side Dish | Cuisine: American
- 1 ¼ Cups Gluten-Free All-Purpose Flour
- 2-4 Tbsp Matcha Powder (extra for garnishing) – we used extra since we love matcha
- ½ Tsp Baking Soda
- 1 Tsp Baking Powder
- ¼ Tsp Kosher Salt
- ¾ Cup Oat Milk (or milk of choice, room temperature)
- ½ Cup Vegetable Oil (or any neutral oil)
- 1 Cup Cane Sugar
- 1 Large Eggs (room temperature)
- ½ Tsp Pure Vanilla Extract
- 8 oz Cream Cheese (we used plant-based, room temperature)
- ½ Cup Ghee (room temperature)
- 4 oz White Chocolate Chips (dairy-free, melted)
- 1 Tsp Coconut Oil (melted with white chocolate)
- 1 Cup Powdered Sugar
Prep: 15 minutes | Cook Time: 17 minutes
Time needed: 32 minutes.
- Preheat the oven to 350°F and line your 12 cup muffin pan with cupcake liners and set it aside.
- In a mixing bowl, add in your eggs, oil, milk, and vanilla extract. Whisk until everything is well-combined.
- Sift your dry ingredients into the wet ingredients.
(matcha powder, gluten-free all-purpose flour, baking soda, baking powder, salt, and sugar)
- Whisk everything together until it is well-incorporated smoothly and there are no lumps.
- In your cupcake/muffin tins, line them with cupcake liners. With a cookie scoop or spoon, fill your cupcake liners in your pan. Now bake the cupcakes at 350°F for 17 to 20 minutes. You will know that it is done when the toothpick comes out clean.
- In your clean mixing bowl, whip your cream cheese at medium-high speed until it is creamy for about 2 minutes. Then add in your ghee to the cream cheese and let that whip for about 2 minutes until creamy. While that is mixing, melt your white chocolate chips with some coconut oil that will be added into the cream cheese. Lastly, mix the powdered sugar.
- Transfer your white chocolate cream cheese into a piping bag with a plain tip #808.
- Start piping the cream cheese frosting onto your cooled cupcakes. Then, garnish with a bit of matcha powder.
- You can make the frosting ahead of time and prep it in a piping bag. Keep refrigerated until use.
- Make the cupcakes ahead of time. Keep chill in the fridge until ready to be eaten. Bring it to room temperature and pipe the frosting!