These Green Smoothie Cupcakes are super easy to make, and delicious! If you don’t have the green blend, use some powdered matcha in place, it will work out beautifully!
Course Dessert
Cuisine American, vegan
Keyword cupcakes, vegan
Prep Time 30 minutesminutes
Cook Time 16 minutesminutes
0 minutesminutes
Total Time 46 minutesminutes
Servings 12cupcakes
Calories 310kcal
Ingredients
Vegan Chocolate Cupcakes
1 1/4cupsall-purpose flouror gluten-free flour
1/4cupcocoa powder
3/4cupsugaruse coconut, organic brown, or organic granulated
1/2teaspoonespresso powderoptional
3/4teaspoonbaking soda
1/2teaspoonsbaking powder
1/2teaspoonsalt
3/4cuphot brewed coffeeor hot water
1/2tablespoonapple cider vinegar
1/3cupavocado oilor another neutral vegetable oil of your preference
1teaspoonvanilla extract
Vegan Green Smoothie Frosting
3/4cupvegan buttersoftened
1 3/4cuppowdered sugar
2-4tablespoonsgreen blendadd more for taste (you can sub for matcha powder)
1teaspoonvanilla extract
1-2tablespoonsvegan milk
Instructions
Vegan Chocolate Cupcakes
Pre-heat oven to 350F. Line a cupcake pan with paper liners, or grease it well.
Mix flour, cocoa powder, sugar, espresso powder, baking soda, baking powder, and salt in a bowl. Sift mixture and set aside.
Mix hot coffee, apple cider vinegar, avocado oil, and vanilla in a measuring cup.
Pour over dry ingredients. Mix with a whisk to incorporate.
Distribute batter evenly between the 12 cupcake tins.
Bake for 12-16 minutes, rotating the pan in between.
Vegan Green Smoothie Frosting
Place vegan butter in the bowl of an electric mixer together with powdered sugar and green blend (or matchpowder.
Mix on low until combined.
Raise speed to medium high and cream for 2 minutes.
Add vanilla extract. If the mixture is too stiff, add 1 tablespoon of vegan milk. Add more if necessary. Be mindful that a little liquid will go a long way.
If mixture is too runny, consider adding a little more sifted powdered sugar until you achieve the desired consistency.
Storage
Cupcakes will store well in the fridge, covered for up to 3 days. The frosting will start to get a deep green color as it sits in the fridge.