Lovely Matcha Cupcakes with Vanilla Cashew Cream (Paleo)

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Paleo Matcha Green Tea Cupcakes with Vanilla Cashew Cream

Moist and delectable, these cashew matcha green tea cupcakes will brighten your day.

Who can resist cupcakes—especially when they are super healthy and very pretty to look at?

These delicious little guys are totally grain-free and incredibly moist, and the recipe is very adaptable if you want to get creative and mix it up a bit.

These make a great snack on the go, or even work as breakfast.

Matcha powder lends a lovely, earthy, fresh taste to baking, which is why it’s so perfect to add to a huge variety of recipes. It also makes a great ingredient because it’s filled with antioxidants and is incredibly good for both your body and mind.

For your body, matcha powder is a huge preventer of horrible conditions such as diabetes, Alzheimer’s disease, and gum disease. It can reduce the risk of developing diabetes by at least 33 percent, and when it comes to Alzheimer’s, matcha can reduce the formation of brain deposits which can cause the disease. It also gets rid of the bacteria that causes gum disease.

Matcha green tea powder combats inflammation and bad cholesterol, and has been shown to slow down the growth of cancerous tumors. It also removes chemical toxins from your body, is a big calorie-burner, and increases your energy.

Besides all this, other benefits of matcha include improvement to your focus, concentration, and memory, a calming sense for your mind, and relaxation.

Plus, it’s very yummy in these matcha green tea cupcakes! Why not give them a try today?

Matcha Green Tea Cupcakes with Vanilla Cashew Cream Recipe

Matcha Green Tea Cupcakes with Vanilla Cashew Cream Recipe
    Ingredients
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups almond meal
  • 4 tablespoons Epic Matcha green tea powder
  • 4 tablespoons raw sugar
  • 1 teaspoon lemon zest
  • 4 tablespoons coconut oil
  • 2 whole pasteurized eggs
  • 2 whole mashed banana
  • 1 cup raw cashews, soaked 6–8 hours
  • 2 tablespoons coconut milk
  • 1/2 cup water
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons raw honey
  • 1/2 cup roasted and salted pistachios, crushed
    Directions
  1. Preheat oven to 350F.
  2. Mix together almond meal, baking soda, salt, matcha powder, and sugar.
  3. Mix together coconut oil, eggs, banana, and coconut milk
  4. Combine both mixtures together, being careful not to over-mix.
  5. Fill cupcake papers 3/4 of the way up, and bake for 20–25 minutes.
  6. In a blender or food processor, add the strained cashews, coconut oil, vanilla, honey, and a pinch of salt.
  7. Slowly add the water until the consistency is thick yet spreadable, and very smooth and creamy.
  8. Let the cupcakes cool before spreading with the cashew cream frosting, and then top with crushed pistachios.
  9. Enjoy!

Yield 12 cupcakes

 
Matcha green tea powder can be added to nearly any recipe to give you a huge boost of antioxidants. To learn how to make more amazingly tasty treats and drinks using matcha powder, download our recipe book, or visit our Epic Matcha blog!

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