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Pistachio matcha cupcakes with rosewater frosting (Vegan)

Servings 8 cupcakes


Pistachios Matcha Cupcakes

  • 1 cup all purpose flour or gluten-free flour 
  • 1/2 cup pistachios 
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup powdered sugar 
  • 1 cup almond milk, room temperature
  • 1/3 cup coconut oil
  • 1 tbsp white vinegar
  • 2 tsp Matcha powder dissolve in 2 tsp water
  • 1 tsp vanilla bean extract
  • 1/4 tsp salt

Rosewater frosting

  • 100g dairy free butter
  • 2 cups sifted powdered sugar
  • 1 tbsp rosewater or more to taste 
  • 1/4 tsp salt
  • 2 tsp @suncorefoods supercolour prowder for the colour Garnet Elderberry & pink pitaya


Pistachios Matcha Cupcakes

  1. Preheat the oven to 170c. Prepare muffins pan with liners, set aside. 

    Place pistachios in a food processor and pulse into fine crumbs. Then transfer to a mixing bowl and add flour, cornstarch, powdered sugar, baking powder, baking soda and salt. Stir to combine. Set aside.

  2. In a separate bowl, whisk together milk, coconut oil, vanilla, Matcha, white vinegar. Pour wet mixture into dry ingredients and mix until incorporated.

  3. Divide batter evenly between 7-8 cupcake lines in a muffin pan. Bake for 20 minutes or toothpick comes out clean. Let cupcakes cool in pan for 10 minutes. Then transfer to a wire rack to let cool completely before frosting.

Rosewater frosting

  1. Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add in rosewater and supercolour powder (if you’re looking for thinner consistency, add 1/2 to a tbsp of milk) mix on high speed for 2-3 minutes until smooth.

    Pipe the frosting onto the cooled cupcakes and serve. Enjoy!