Paleo Cupcakes With Matcha Coconut Buttercream Frosting
These Paleo Cupcakes With Matcha Coconut Buttercream Frosting are seriously amazing! The creamy matcha and coconut buttercream frosting pairs so perfectly with the fluffy vanilla cupcake from the Lexi’s Clean Kitchen Cookbook!
We’re CELEBRATING today! Today is the 4th birthday of this little old blog, and I am so beyond grateful for everything that has come over the years thus far!
Four years ago (WHOA, I really can’t believe it) I embarked on a journey to share recipes that would change your relationship with food. A journey to help all of YOU on your clean eating path, and to encourage you to have fun in the kitchen!
We’ve created a community here together, and I am so grateful for each and every one of you! Thank you for trusting me when cooking for yourself, your families, your friends…
Over the course of the last 4 years I…
–Left my teaching job to blog full-time.
-Wrote my first cookbook.
-Launched a recipe plug in.
-Been featured and acknowledged in many major publications.
-Hired Sabrina as the first full-time LCK employee.
-Met SO many of you at book signing events!
-And SO MUCH MORE!
I truly feel so blessed that this is my job.
As a special celebration today, I’m sharing the Classic Vanilla Cupcakes from my cookbook! They make the perfect cupcake base, every single time! THE BEST. Nobody will know they are gluten-free and grain-free. Promise!
Look at that moist, fluffy cupcake center! And the buttercream is next level delicious. Seriously addicting.
Paleo Cupcakes With Matcha Coconut Buttercream Frosting
Ingredients
Vanilla Cupcakes from the Lexi's Clean Kitchen Cookbook
- 1 cup sifted blanched almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of fine sea salt
- 3 eggs
- 3 tablespoons honey or pure maple syrup
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
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
Directions
- 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.
- In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well blended.
- Add the eggs, sweetener, applesauce, and vanilla extract and mix until smooth.
- 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.
- While cupcakes cool, make the frosting.
- In a stand mixer fitted with a whisk attachment or using a hand mixer, mix the butter for 1 minute.
- 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.
- 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.
- 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.
Nutrition
Thank you for being a part of the Lexi’s Clean Kitchen family throughout these amazing 4 years. I love you all!!
Paleo Cupcakes With Matcha Coconut Buttercream Frosting
My new favorite drink is here! A Vanilla Bean Matcha Latte, made iced for the Spring/Summer or hot for the Fall/Winter! It is flavorful, sweetened just right, refreshing, nutrient dense, and made totally dairy-free!
I am so excited to partner with my friends at Nuts.com to bring you today’s recipe. I love their matcha tea powder. It’s so fresh and vibrant! Today I’m showing you how to make a mean iced matcha latte, a hot matcha latte, AND matcha iced cubes!
Confession: I’ve never been a huge matcha person until recently, and I am now fully currently obsessed! I cut out coffee and added matcha into my life and I am loving it. It’s packed with antioxidants, boosts memory, has detoxifying properties, and so much more. Now that it’s warming up here in Boston, the iced matcha latte has been on repeat daily.
Let’s talk… HOT LATTE:
The hot variation is made on the stove top and topped with steamed nut milk. I used cashew milk but any will do! LOOK at that delicious vanilla bean. Another Nuts.com win!
Creamy, delicious, and just the right amount of sweet! It makes for a perfect coffee alternative.
Let’s talk… ICED Latte:
The iced variation is made slightly different, by blending the ingredients together! It’s my new obsession. Especially with the matcha iced cubes!
Creamy, delicious, vanilla bean matcha latte!
Matcha Tea Latte: Iced or Hot
Ingredients
Hot Latte
- Makes Two 8-ounce mugs
- 1 tablespoon hot water
- 2 teaspoons matcha powder, sifted
- 1/2 cup hot water
- 1 1/2 cups almond milk or nut milk of choice, warmed
- 1 tablespoon maple syrup or honey
- 1/2 Vanilla bean, seeds scraped
- 1/8 Cinnamon, more for garnish
- Optional: 1 scoop Collagen Protein or protein powder of choice
Iced Latte
- Makes: Two 12-ounce cups
- 1 teaspoon of matcha powder, sifted
- 1 tablespoon of boiling water
- 2 cups almond milk
- Ice
- Optional - honey or liquid sweetener
- 1/2 Vanilla bean, seeds scraped
- Optional: 1 scoop Collagen Protein or protein powder of choice
- Optional: top with frothed milk
Matcha Iced Cubes
- 1 teaspoon matcha powder
- 1 tablespoon hot water
- 1 cup water
Directions
- For the hot latte: Place the matcha powder in your mug or a small bowl. Pour in the hot water. Whisk briskly in an up-and-down direction to make a thick, green paste. Pour the coconut milk, water, sweetener, and spices into a small saucepan and heat over medium heat until warm, make sure not to bring the milk to a boil. Pour the matcha paste into the saucepan and whisk. Taste and adjust sweetener as desired. Optional: top with steamed milk.
- For the iced latte: Place the matcha powder in a small bowl. Pour in one tablespoon of hot water. Whisk briskly in an up-and-down direction to make a thick, green paste. Pour green matcha paste along with the rest of the ingredients into a blender. Blend on high until well combined.
- Matcha Ice Cubes: Place the matcha powder in a small bowl. Pour in one tablespoon of hot water. Whisk briskly in an up-and-down direction to make a thick, green paste. Pour green matcha paste along with the remaining water into a blender. Blend on high until well combined. Pour into ice cube molds and freeze for 6 hours.
Nutrition
This post is sponsored by Nuts.com. All opinions are always my own! Thank you for supporting brands that help support Lexi’s Clean Kitchen!
