Green Tea Caramel Cupcakes

by Sarah

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 | www.savoringspoon.comBesides 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 | www.savoringspoon.comThis 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 | www.savoringspoon.comNow 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.

4.5 from 2 reviews
Green tea caramel cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12 cupcakes
Cake dry ingredients
  • 1.5 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup soy milk
Cake wet ingredients
  • ½ cup canola oil
  • 2 tablespoons white vinegar
  • 1 teaspoon imitation vanilla extract
Green Tea Frosting
  • ½ cup Earth Balance vegan margarine
  • ½ cup non-hydrogenated vegetable shortening
  • 3 cups powdered sugar
  • ½ tsp white imitation vanilla extract (keeps colors light)
  • 2 tbsp soy milk
  • 1¼ teaspoon green tea powder
  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

The cupcake stump (bread part!) was adapted from Chloe’s book, Chloe’s Vegan Desserts.

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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{ 16 comments… read them below or add one }

1 Thalia @ butter and brioche August 23, 2014 at 12:42 am

these cupcakes look amazing! i too love anything green tea flavoured, definitely craving a bite!


2 Sarah August 23, 2014 at 10:07 pm

Thanks Thalia! I wish had some more too right now!


3 Joanne August 26, 2014 at 6:39 am

Haha well I THINK mochi is just rice flour, water, and sugar…but i could be wrong. 😛 I am pretty obsessed with all things green tea lately…and these sound like quite the treat. One I definitely want in my belly ASAP.


4 Sarah August 26, 2014 at 8:48 pm

Hi Joanne, thanks for the tip about mochi! *telepathically sending you some green tea cupcakes* to fuel your apartment packing!


5 Deb Fox August 31, 2014 at 5:50 am

Where would I find green tea powder? Could real vanilla be used instead of imitation?


6 Sarah August 31, 2014 at 3:33 pm

Hi Deb, real vanilla can be used instead of imitation. I used imitation for a whiter cake, because the imitation one is clear. For green tea powder, you can buy it at an Asian grocery store if you live close to one or you can order one on the internet. This is the green tea powder I used. You can also find it here from another seller. Let me know if you have any other questions!


7 Nagi@RecipeTinEats September 30, 2014 at 10:20 pm

This. Is. Awesome!! I once had a green tea cupcake when I was in Georgetown and never forgot it. Haven’t ever seen it here in Sydney so this is SO GREAT to add to my cupcake collection!! Thanks for sharing!


8 Sarah October 8, 2014 at 2:21 pm

I’m glad you like the green tea cupcake Nagi!


9 Nagi@RecipeTinEats September 30, 2014 at 10:21 pm

And I seriously can’t believe this is vegan….now I’m really determined to try it!!


10 Sarah October 8, 2014 at 2:34 pm

It is vegan! :) Let me know how you like it!


11 Erin April 19, 2015 at 5:13 pm

Hi Sarah,

Thanks for posting such interesting vegan recipes! I was intrigued by what you said about storing your cupcakes and frosting.

Can you give me some guidelines as to how long cupcakes last in the fridge and how long they last in the freezer? How do you thaw them also? Just by being left out in room temperature? Or can they be popped into the oven for a few minutes after being left out for a while to “refresh them”?

Also, how long can frosting last – also both in the fridge and in the freezer?

Thanks so much in advance. I am a novice vegan baker and would appreciate any insight you have!
Happy baking!


12 Sarah April 20, 2015 at 6:45 pm

Hi Erin,

I have put cupcakes in the fridge for up to 1 week without compromise in taste, and in the freezer I’ve tried up to 1 month. When I thaw them, I move them from the freezer to the fridge and keep them there until they are completely thawed, Be careful to dust off any ice that accumulate on the cupcakes while in the freezer (this may happen if your container was not airtight) or else the ice melts to water in the fridge and the cupcakes touching the water may be soggy. I have not tried leaving them at room temperature or putting them in the oven after.

Vegan buttercream frosting can last quite a while. In the fridge 1 week for sure (haven’t tried longer so far) and in the freezer I’ve tried 1 month. I actually made and decorated an entire cake (9 inch, 3 layers) and it as too big to eat at once so I would freeze it and cut off a bit every time I had some. That lasted a month. I have not directly frozen just a bowl of frosting in the freezer though, but I imagine the time it lasts for is probably similar to the frosting on top of a cake as long as you keep it in an airtight container.

Good luck baking! :)


13 Cindy July 26, 2015 at 5:40 pm

Would you happen to know the calorie content or any other nutritional content? Thanks so much! :)


14 Sarah July 26, 2015 at 10:10 pm

Hi Cindy! Nutritional content is very important, I’m glad you asked! If you enter this recipe onto a calorie counter website like My Fitness Pal, it will let you know the nutritional info and calories in each serving.


15 DeAnne July 26, 2017 at 11:45 am

such amazing recipes, thank you for sharing them IAM definitely going to make the green tea cupcake recipe.


16 Sarah July 28, 2017 at 6:16 pm

Thank you! so happy you like it!


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