Recipes / Matcha Tea Latte Cupcakes

Matcha Tea Latte Cupcakes

By: Posh Little Designs

Inspired by Matcha Oat Milk Lattes, these dairy-free Matcha Tea Latte Cupcakes are made using oat milk and topped with a Matcha frosting and glaze! Tasting just like a warm latte, whip these up to enjoy on a cold fall day.

Matcha Tea Latte Cupcakes

SERVINGS: 18 cupcakes

TIME: 1 hrs

CATEGORY: Desserts

INGREDIENTS

Matcha Tea Latte Cupcakes
• 1½ cups all purpose flour
• 2 eggs
• ½ cup sugar
• ½ cup vegan butter
• ½ cup creamy oat milk
• 1½ tsp baking powder
• 1 tsp baking soda
• 1 tsp Vanilla extract
• ½ tsp Aiya Culinary Grade Matcha
• ¼ tsp salt
Matcha Frosting (Dairy Free)
• 1 cup organic shortening
• 1½ cups confectioners sugar (sifted)
• 1 tsp Aiya Ceremonial Matcha
• 1 tsp vanilla
• Pinch of salt
• ½ tsp oat milk
Matcha Glaze
• ½ cups confectioners sugar
• ½ tsp Aiya Culinary Grade Matcha
• 2-3 tsp oat milk
Garnishes
• Aiya Culinary Grade Matcha

DIRECTIONS

Matcha Tea Latte Cupcakes
1. Preheat oven to 350°F.
2. Place cupcake liners in muffin tin cavities.
3. Mix together flour, baking powder, baking soda, Matcha and salt in a bowl and set aside.
4. In the bowl of a stand mixer, mix vegan butter and sugar until fluffy.
5. Beat in eggs and vanilla extract until combined.
6. With mixer on medium, pour ⅓ dry ingredients into the egg butter and sugar mixture. Then add ⅓ of the oat milk. Continue to alternate dry ingredients and liquid until it’s completely mixed into the batter.
7. Scoop the finished batter into the muffin cavities, using a cookie scoop or ¼ size-measuring cup, filling each liner a little over half of the way full.
8. Bake in the oven, for 10 – 12 minutes until a toothpick comes out clean.
9. Allow to cool for roughly 10 minutes.
10. Then remove cupcakes muffin tin and transfer to a cooling rack.
11. Allow to fully cool before frosting.
Matcha Frosting (Dairy Free)
1. Fit a piping bag with an open star tip.
2. Place organic shortening, sifted confectioners sugar, Aiya Matcha Ceremonial powder, vanilla and salt in the bowl of a stand mixer.
3. Mix the ingredients on medium low with a paddle attachment until combined.
4. Pour in oat milk and mix until fully incorporated.
5. Transfer finished frosting to the piping bag using a rubber spatula.
6. Decorate the tops of the cooled cupcakes with frosting then dust with Matcha powder. Set frosted cupcakes aside until ready to glaze.
Matcha Glaze
1. Mix icing sugar, Aiya Matcha Culinary Grade powder and oat milk together and stir until the mixture is a thick glaze consistency. If the glaze is too thick, add additional oat milk just a few drops at a time until the glaze slowly drips off the spoon.
2. Spoon glaze on top the frosted Matcha tea latte cupcakes and allow 20 minutes to set.
3. Serve and enjoy!

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To learn more about the Matcha used in this recipe, click on one of the product links below.