Vegan Coconut Matcha Cupcakes

Vegan Coconut Matcha Cupcakes
Made with Let's Do Do Organic Coconut Flour, Reduced Fat Shredded Coconut, and Native Forest Simple Coconut Milk. Recipe by @astepfullofyou ⁠
Why not wear your greens and eat them too? Get lucky with these Vegan Gluten-Free Coconut Matcha Cupcakes!
These fluffy cupcakes are vegan and gluten-free too!
Slice right in and go in for a might of lusciously creamy matcha frosting!
Whip up a batch of these for any occasion and enjoy!
⁠ Coconut Matcha Cupcakes (gluten-free, vegan) ⁠ ⁠ Ingredients ⁠ Cupcakes:⁠
⁠ Matcha Frosting:
  • 1⁄2 cup (1 stick) vegan unsalted butter
  • 2 cups organic powdered sugar⁠
  • 2 tsp matcha powder ⁠
⁠ Directions
  1. Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners.
  2. In a large bowl, combine the gluten-free flour, coconut flour, shredded coconut, ⁠arrowroot powder, matcha powder, baking powder, baking soda, coconut sugar, and cinnamon together.
  3. In a separate bowl, combine the coconut milk, apple cider vinegar, coconut oil, and ⁠vanilla extract together and mix well. Slowly add in the flour mixture and mix well.
  4. Pour the batter into the cupcake pan, leaving it 3/4th of the way full. Bake for 20 minutes ⁠or until toothpick comes out clean.
  5. Remove from the oven and let the cupcakes cool completely before frosting.
  6. To make the frosting, add all the butter, powdered sugar and matcha powder into a large ⁠bowl and mix well using a hand mixer. If you want a darker green color, add a 1⁄4 tsp of matcha into the bowl and mix again. Scoop into a piping bag and frost the cupcakes as you like. Enjoy! ⁠