Vegan Lemon Matcha Cupcakes

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by Alena Schowalter
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Fluffy, moist cupcakes with creamy matcha frosting are the best way to satisfy your sweet tooth! Enjoy these vegan lemon matcha cupcakes for a decadent yet healthy treat today.

Our matcha cupcakes are slightly nutty and 100% delicious. Wholesome ingredients, like oat and almond flour, make them gluten-free, too! Then we have our smooth matcha frosting to finish it off.

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These cupcakes are simple to make and require basic ingredients. Plus, the batter and frosting are customizable! 

Want more delicious dessert ideas? Try our matcha pistachio balls and peanut butter oatmeal cookies.

vegan matcha cupcakes and lemon cupcakes on a table

Recipe highlights

  • Wholesome ingredients
  • Slightly nutty
  • Moist and fluffy
  • Creamy matcha frosting
  • Gluten-free

To make these matcha cupcakes, you’ll need a mixing bowl, measuring equipment, electric mixer, muffin pan, and piping bag.

oat flour, soy yoghurt, syrup, lemon, baking powder, and matcha

Ingredients needed

  • Oat flour and almond flour — our delicious gluten-free batter base.
  • Soy yogurt — for added moisture and to help bind the batter
  • Agave syrup — for sweetness; you can sub with maple syrup!
  • Lemon juice and lemon zest — to balance flavor.
  • Baking powder, baking soda, vanilla, salt — just your baking essentials.
  • Ginger powder (optional) — for a bite of flavor.
  • Matcha frosting — matcha, cashews, coconut cream, agave syrup, vanilla extract, lemon juice, cornstarch, salt.

You can find exact measurements and serving suggestions below!

making cupcake batter by mixing flour with milk
homemade vegan batter in muffin tin

How to make matcha cupcakes

Make the batter

Preheat the oven to 345° F (175° C). Place the cashews (for the frosting) into a heatproof bowl and cover with hot boiling water. Set aside for 30 minutes.

Mix the oat flour, almond flour, baking soda and baking powder, ginger powder, and lemon zest in a large bowl.

Add the wet ingredients (yogurt, agave, lemon juice, and vanilla extract) and mix with a fork to combine and create a smooth batter. 

If the batter is too thick, add a splash of non-dairy milk to thin it out. Add a little at a time to reach the right consistency.

Divide the batter into cupcake molds, leaving room on top for rising, then bake for 20 minutes until set (insert a toothpick into a cupcake center; if it comes clean, they are ready).

freshly baked cupcakes in tin
cooling lemon cupcakes on rack

Make the frosting

Drain the cashews and place in the blender with the rest of the ingredients. Process to get a creamy mixture.

Taste mixture. If you want more matcha flavor, add ⅛ tsp at a time. 

Transfer into a bowl, cover with cling foil, and freeze for 15 minutes.

Remove from the freezer and use a hand mixer to smooth the frosting, then cover the bowl with cling foil and let rest in the freezer until ready to use.

adding matcha to homemade cashew frosting
adding matcha frosting on cupcakes

Assemble

Take the cupcakes out of the oven and set aside to cool completely into the molds, then remove them from the molds and arrange on a large plate.

Transfer the frosting into the icing bag and frost the cupcakes how you like. 

Serve right away.

Storage

Store the frosting and cupcakes separately in airtight containers. The cupcakes can be stored on the counter for 4-5 days, and can last in the fridge for up to 1 week. 

The frosting can be stored in the fridge for 3-4 days. It can last in the freezer for 2-3 months. Let thaw before use.

several vegan cupcakes with lemon and matcha frosting on a table

Serving suggestions

Enjoy our delicious matcha cupcakes alongside an almond milk matcha latte or a vanilla almond milk latte!

They are delicious as-is, but there are plenty of ways to make them extra delicious.

Batter add-ins

  • Cinnamon
  • Chocolate chips
  • Extra lemon zest
  • Matcha powder

Optional filling

half eaten cupcake on a plate

FAQs & tips

Help! My frosting is melting!

Have no fear! Since our frosting is made with coconut cream, it’s sensitive to temperature. Place the frosting in the freezer for a few minutes to thicken back up.

My batter is too thick, what do I do?

No worries! Simply add a few splashes of non-dairy milk to get the right consistency. It should be thicker than pancake batter.

Where do I get oat flour and almond flour?

Just make your own at home within minutes! Check out our two simple guides below.

Can I add matcha powder to the batter?

You sure can! Start with ½ tsp and taste test to see if you like the flavor.

What else can I make with matcha?

A lot! Try matcha overnight oats or check out our matcha recipe selection.

More dessert recipes

Did you make our matcha cupcakes and like them? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!

Vegan Lemon Matcha Cupcakes

by Alena Schowalter
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Enjoy these vegan lemon matcha cupcakes for a decadent yet healthy treat today. They are gluten-free, moist, fluffy, and so crowd-pleasing!
Serves 8 cupcakes

Ingredients

Cupcakes

  • 1 cup oat flour 90 g
  • ½ cup almond flour 48 g
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup soy yogurt 120 ml
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp agave syrup
  • Pinch of ginger powder optional
  • 1 tsp pure vanilla extract
  • ¼ tsp salt

Frosting

  • 1 cup cashews 130 g
  • ½ cup coconut cream refrigerated (120 g)
  • 1 tbsp agave syrup
  • ½ tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • Pinch of salt
  • 1-2 tsp matcha powder

Instructions

Make the batter

  • Preheat the oven to 345° F (175° C). Place the cashews into a heatproof bowl and cover with hot boiling water. Set aside for 30 minutes.
  • In a large bowl, mix the oat flour, almond flour, baking soda and baking powder, ginger powder, and lemon zest.
  • Add the wet ingredients (yogurt, agave, lemon juice, and vanilla extract) and mix with a fork to combine and create a smooth batter. If the batter is too thick, add a splash of non-dairy milk to thin it out. Add a little at a time to reach the desired consistency.
  • Divide the batter into cupcake molds leaving room on top for rising, then bake for 20 minutes until set (insert a toothpick into a cupcake center; if it comes clean, they are ready).

Make the frosting

  • Drain the cashews and place in the blender with the rest of the ingredients. Process to get a creamy mixture, then transfer into a bowl, cover with cling foil, and freeze for 15 minutes.
  • Remove from the freezer and use a hand mixer to smooth the frosting, then cover the bowl with cling foil and let rest in the freezer until ready to use.

Assemble

  • Take the cupcakes out of the oven and set aside to cool completely into the molds, then remove them from the molds and arrange on a large plate.
  • Transfer the frosting to the icing bag and top the cupcakes. Serve right away.

Notes

  • Store the frosting and cupcakes separately in airtight containers. The cupcakes can be stored on the counter for 4-5 days, and can last in the fridge for up to 1 week. 
  • The frosting can be stored in the fridge for 3-4 days. It can last in the freezer for 2-3 months. Let thaw before use.
  • See our serving suggestions for additional flavor recommendations!
Course: Dessert
Cuisine: American
Nutrition Facts
Vegan Lemon Matcha Cupcakes
Serving Size
 
1 cupcake
Amount per Serving
Calories
241
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
8
g
Sodium
 
281
mg
12
%
Carbohydrates
 
28
g
9
%
Fiber
 
2
g
8
%
Sugar
 
14
g
16
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

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