Mint Matcha Green Tea Cupcakes with Mint Infused Frosting

Mint Green Tea Cake Cupcake Baked Goods Vegan Gluten Free

Mint Matcha Green Tea Cupcakes (vegan & gluten free)


A few weeks ago, I shared how I found this cute little tea set for my daughter. In addition to motivating me to make Hot Pepper Peach Cucumber Sandwiches, my find inspired me to try making some tea flavored cupcakes – these allergy friendly Mint Matcha Green Tea Cupcakes. I came across a blog post recommending that the best way to flavor cupcakes with tea is to use tea infused butter. Since we don’t use regular butter in my house, I baked these vegan, gluten free cupcakes using canola oil infused with matcha green tea and fresh mint.

Having enjoyed so much (like everyone else) the rich flavor from the spice infused rice milk that I used in my allergy friendly Irish Hot Chocolate Cupcakes with Spice Infused Buttercream Frosting, I also decided to use some fresh mint leaves to infuse some rice milk to give these vegan, gluten free Mint Matcha Green Tea Cupcakes a boost of refreshing natural mint flavor.

With summer and warmer weather right around the corner, you can’t beat the refreshing flavor of fresh mint leaves. The mint infused rice milk was so delicious that I enjoyed the leftover milk as was on the rocks!! It also tastes yummy in mixed drinks on the rocks! 😉
Allergy Friendly Allergen Free Mint Green Tea Cake Cupcake Baked Goods Vegan Gluten Free

FREE Ingredients

(Makes 1 to 1 ½ dozen cupcakes)

Matcha Green Tea Cupcakes

    • ⅓ cup mint matcha green tea infused oil (see below)
    • 2 cups gluten free flour mix (like King Arthur Gluten Free Multipurpose Flour)**
    • 1 ⅛ tsp. xanthan gum
    • 1 tsp. baking powder
    • ¾ tsp. baking soda
    • ½ tsp. sea salt
    • 1 cup fresh mint infused rice milk (see below)
    • 2 tbsp. ground flax seeds
    • ½ cup water
    • 1 cup natural evaporated cane juice (or sugar)
    • 2 tsp. apple cider vinegar
    • 2 tsp. pure vanilla extract

** If you do not have a problem with gluten, you can try substituting regular all-purpose flour and eliminate the addition of xanthan gum. (Perhaps the flavor of green tea also will be more prevalent.)

Fresh Mint Buttercream Frosting

    • ¼ cup dairy free, soy free shortening
    • ¼ cup dairy free, soy free buttery spread
    • ¼ cup fresh mint infused rice milk (see below)
    • 3 ½ cups powdered evaporated cane juice (or sugar)
    • 1 tsp. pure vanilla extract

Mint Matcha Green Tea Infused Oil

  • ½ cup canola oil
  • 3 tbsp. loose matcha green tea
  • 1 tbsp. fresh mint leaves

Fresh Mint Infused Rice Milk

  • 2 cups rice milk
  • 2 tsp. fresh mint leaves

Method (or Mistakes)

Allergy Friendly Allergen Free Mint Green Tea Cake Cupcake Baked Goods Vegan Gluten Free

Matcha Green Tea Cupcakes

  1. Prepare tea infused oil and infused rice milk as directed below.
  2. Line muffin tin with cupcake liners (or grease well).
  3. Preheat oven to 350° F.
  4. Stir together 1 cup of mint infused rice milk and vinegar, then let sit while prepping other ingredients.
  5. Whisk together flour, xanthan gum, baking powder, and salt.
  6. In small saucepan, mix flax seeds and water, and then heat on high until boiling.
  7. Lower heat to medium high and cook 2 minutes longer, until mixture resembles egg whites.
  8. In a large bowl, on medium high speed, use an electric mixer to beat together ⅓ cup tea infused oil and evaporated cane juice (or sugar) for 30-60 seconds.
  9. Beat in vanilla, and then beat in flax mixture in 2 parts.
  10. On low speed, add milk mixture.
  11. Then add flour mixture in 3 parts, beating on low speed until combined.
  12. Use a large cookie scoop to fill cupcake liners ⅔ of the way full.
  13. Bake in preheated oven for 18-20 minutes, until toothpick in center of cupcake comes out clean.
  14. Let cupcakes cool in pan on rack for 5 minutes before removing and cooling directly on rack until cooled completely.

Fresh Mint Buttercream Frosting

  1. Use an electric mixer on medium-low speed to cream together buttery spread and shortening.
  2. Continuing to beat, add in vanilla extract.
  3. Then sift in ½ powdered cane juice (or sugar) and beat until combined.
  4. Add milk, beat, and then sift in remaining powdered cane juice (or sugar).
  5. Turn to high speed and beat for 5 minutes.
  6. Frost completely cooled cupcakes.

Mint Matcha Green Tea Infused Oil

Process is modified from steps in a post by Stefani Pollack of the Cupcake Project, who found them in a post by Robert Wemischner (author of Cooking with Tea) on his blog T Ching.

  1. Put canola oil in small saucepan, and heat on medium heat until warm to the touch (a few minutes).
  2. Add loose tea and 1 tbsp. “pressed” fresh mint leaves (mint may sizzle and cook).
  3. Lower heat to low, and then heat for 5 more minutes.
  4. Remove from heat and let tea and mint steep in oil 5 minutes longer.
  5. Pour mixture into fine sieve to drain, reserving oil in a small bowl or measuring cup. Press hard on leaves with a spoon to squeeze out as much of the oil as possible (don’t worry if can’t get it all – recipe only calls for ⅓ cup infused oil).
  6. Discard tea and mint leaves.

Fresh Mint Infused Rice Milk

  1. Combine rice milk and ¼ cup fresh mint leaves in small saucepan, and heat on medium-high heat.
  2. Warm milk until a bit of foam forms on top, and milk steams very slightly (it should be hot to the touch but do not boil).
  3. Remove from heat and let cool with mint still steeping for an hour.
  4. Remove mint leaves, squeezing extra milk out of leaves, and then discard.
  5. Refrigerate milk until use.


While everyone enjoyed these cupcakes, I don’t think they were as much matcha green tea cupcakes as they were fresh mint cupcakes. Although I could taste the tea in the raw batter (which I do not recommend tasting, and I know I shouldn’t have tasted despite it being egg free), the flavor of the tea did not come through as much as I had hoped in the baked cupcakes. I wonder if this was due to the flavor of the quinoa flour in the gluten free flour mix I used or the flax seeds flavor overpowering that of the matcha green tea infused oil? Perhaps tea infused oil would have worked better with regular flour or egg replacer.

The flavor of the mint, however, was very evident – especially in the frosting, which everyone gave high compliments. Many of my “testers” loved the frosting because of its light texture, or said they enjoyed it due to its fresh mint flavor and not too sweet taste. This, sadly, was one cupcake where the icing outdid the cake – the cake part was a bit denser than other cupcakes I’ve made.

Vegan Gluten Free Dairy Free Soy Free Hot Chocolate Cupcake with Cinnamon Nutmeg Spice Buttercream Frosting IcingI think the number one thing that I learned from these Mint Matcha Green Tea Cupcakes and my tastier Irish Hot Chocolate Cupcakes with Spice Infused Buttercream Frosting (pictured above) is the wonders of infused milk – especially in buttercream frosting! The infused flavor of the milk really comes through in both the baked goods and frosting. On the other hand, green tea seems to be a bit too weak to flavor cupcakes through tea infused oil. Perhaps that is why Stef from the Cupcake Project recommends using a strong flavored tea for tea flavored cupcakes. I am not sure whether I’ll try tea infused oil in baked goods again anytime soon, but I know I will definitely be making more infused dairy free milks!

Featured on Gluten-Free Wednesday

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Shared on Slightly Indulgent Tuesday, Gluten-Free Wednesday, Gluten Free Friday, Foodie Friday, Foodie Friday, Teach Me Tuesday, Allergy Free Wednesday, Full Plate Thursday

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