Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Prep Time 10 minutes Cook Time 15 minutes Total Time 0:25 Yields 9


    Vanilla Cupcakes from the Lexi's Clean Kitchen Cookbook

    Coconut Matcha Buttercream Frosting

    • 1 cup unsalted butter
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoons almond milk or nut-milk of choice, add another tablespoon if needed
    • 1/2 teaspoon matcha powder
    • 2 tablespoons shredded coconut, more for garnish


    1. Preheat the oven to 350°F and line 9 cup of a regular-sized, 12-cup muffin tin with parchment paper liners or silicone liners.
    2. In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well blended.
    3. Add the eggs, sweetener, applesauce, and vanilla extract and mix until smooth.
    4. Pour into the lined muffin cups, filling each about 3/4 full, and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
    5. While cupcakes cool, make the frosting.
    6. In a stand mixer fitted with a whisk attachment or using a hand mixer, mix the butter for 1 minute.
    7. Add the sugar and mix on low speed until well blended, then increase the speed to medium and beat until fluffy, about another 3 to 5 minutes.
    8. Add the vanilla and 1 tablespoon of almond milk. Continue to beat on medium speed for 1 minute, adding the additional tablespoon of almond milk, or more, if needed for spreading consistency.
    9. Apply the frosting with a spatula or, for a pretty presentation, using a piping bag and tip. Store in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

    Recipe Notes

    *Make sure to let cupcakes cool completely before frosting.

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