Green Tea Caramel Cupcakes

by Sarah on August 22, 2014

in Cakes, Dairy-Free, Desserts, Egg-Free, vegan

Green Tea is one of my favorite flavors because it’s so calm and soothing. When I drink green tea it makes me feel like I’m sitting at a breezy place (the beach in San Diego is my favorite) in a soft armchair enjoying good weather.

green tea caramel cupcake | Besides liking the tea itself, I’m obsessed with any food that says it is green tea flavored. This includes cake, slushies, boba, shaved ice, ice cream, and if there are any other green tea flavored things invented, I’d like to try those. The only green tea thing I don’t like is mochi, because mushy little balls kind of freak me out <— What is in them? they don’t go bad at room temp.

green tea caramel cupcake | This green tea caramel cupcake has a creamy, fluffy green tea frosting that really makes the taste. It is drizzled with salted caramel sauce, which by the way makes an EXCELLENT pairing with green tea. To add kick to the cupcake there are crunchy pecans and toasted coconut sprinkled on top. The top of this cupcake is a chocolate swirl. Now this cupcake would probably taste about the same without the chocolate swirl, but it makes this cupcake look instantly better. The swirls can be made ahead of time in a big batch so you can just pop one out of your freezer and garnish it onto your cupcake. Instant glamor :)

Since the frosting is pretty sweet, the cupcake stump itself is a light vanilla flavor for balance.

green tea caramel cupcake |

The best part of this cupcake is everything is make ahead! The caramel sauce I already had in my fridge (simmer this next time you make dinner and it’ll be done by dessert!) and the chocolate swirls I had in my freezer. The frosting I made in a batch and frosted cupcakes slowly, storing unused frosting in the fridge. It went like this ~ make 12 cupcakes because that is how many holes there are on the baking pan. Then freeze them down and thaw out the ones you want to eat that week and frost those.

If you aren’t planning on eating all 12 cupcakes at once, feel free to half the frosting recipe written below to only make enough for six cupcakes. This way you can thaw 2-3 cupcakes, frost those, and save the rest of the frosting to use later that week. By the end of the week you’ll finish your half-batch of frosting and won’t have to worry about finishing an entire 12 cupcake batch of frosting in a week.

To save the frosting, after I fill a pastry bag with frosting to pipe and finish piping the 3 or so cupcakes I am doing on a given day, I keep any unused frosting in the same pastry bag but tie off the back of the bag with a rubber bag tie and cap the tip with a silicon cap (if you get the caps in the link, use the large pink one to cover the 1A tip you use for these cupcakes). Then I put the whole piping bag (cap and rubber bag tie attached) in an airtight container, and store in the refrigerator so it stays fresh longer. Before you pipe more frosting out of the piping bag, leave it at room temperature an hour or so, to bring the frosting back to a fluffy consistency. It doesn’t really matter what airtight container you use, as long as it is long enough you can put the sealed piping bag in. I use the Lock & Lock 8.3 cup rectangular container and that size of container is great for storing multiple piping bags full of frosting without having to fold them (yay long containers!)

green tea caramel cupcake | Now that I’ve convinced you this cupcake is 100% low maintenance, easy to make, and very make-ahead appropriate, it is time to  update you on uses. This is a great cupcake to have after dinner, because it is pretty healthy compared to most cupcakes (it’s vegan!) and those chocolate swirls and green tea frosting are also crowd pleasers if you want to bring them to a party. Also caramel sauce. It adds so much to complement the green tea flavor. Drizzle a good amount of caramel sauce on, and when you bite down, ooey-gooey goodness will drip into the cupcake and flavor the vanilla inside too.

Green tea caramel cupcakes

Green tea caramel cupcakes


    Cake dry ingredients
  • 1.5 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup soy milk
  • Cake wet ingredients
  • 1/2 cup canola oil
  • 2 tablespoons white vinegar
  • 1 teaspoon imitation vanilla extract
  • Green Tea Frosting
  • 1/2 cup Earth Balance vegan margarine
  • 1/2 cup vegetable shortening
  • 3 cups powdered sugar
  • 1/2 tsp white imitation vanilla extract (keeps colors light)
  • 2 tbsp soy milk
  • 1 1/4 teaspoon green tea powder
  • Garnish
  • salted caramel drizzle
  • chocolate curls
  • toasted coconut
  • chopped pecans


  1. Preheat oven to 350 degrees F and line a cupcake pan with cupcake liners.
  2. Mix dry ingredients together in a large bowl. Mix wet ingredients in a separate small bowl and then pour into the dry ingredients. Stir to incorporate.
  3. Drop batter into cupcake liners. I use a 1 tablespoon cookie scoop to measure out about 1.5 tablespoons of batter per cupcake. Bake until inserted toothpick comes out clean, about 25 minutes.
  4. Cream Earth Balance and vegetable shortening together with an electric mixer. Add in all remaining frosting ingredients except the soy milk. Cream together, adding 1 teaspoon soy milk at a time (use how much soy milk you add to control the thickness of the frosting). Feel free to add more or less green tea powder depending on how intense you want the flavor to be.
  5. Once cupcakes are done, cool completely. Then pipe frosting onto cupcakes using a 1A tip in a swirl, starting from the outside and circling in.
  6. Drizzle salted caramel on cupcake and add toasted coconut and chopped pecans as you like (you can omit pecans if you have allergies!). Finish off with a chocolate curl.


Recipe is for 12 cupcakes

Enjoy vegan cupcakes? Check these out for more dessert ideas :

Pipette Cupcakes

pipette cupcakes - one cupcake

Vanilla Rose Cupcakes

vegan rose cupcake

Raspberry Surprise Center Cupcake

Vegan raspberry cupcake with surprise jelly filling |


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