Matcha Olive Oil Cupcakes with Raspberry Frosting

Made with matcha powder and extra virgin olive oil, these vegan cupcakes offer a distinct taste and delightful presentation.

COOK TIME 20 minutes
PREP TIME 25 minutes
SERVES 12 cupcakes

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With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.


For the cupcakes:

  • 3 teaspoons / matcha powder
  • 1½ tablespoons hot water / hot water
  • 1 cup / Macadamia nut milk (or any other non-dairy milk)
  • 1 cup / granulated sugar
  • ⅓ cup / Zucchi Organic EVOO
  • 2 teaspoons / vanilla extract
  • 1 ¾ cups / cake flour
  • 1 teaspoon / baking powder
  • ½ teaspoon / baking soda
  • ½ teaspoon / lemon juice
  • ½ teaspoon / salt

For the raspberry buttercream:

  • 1 cup / vegan butter
  • 1½ cups / powdered sugar
  • ½ cup / freeze-dried raspberries
  • 1 teaspoon / vanilla extract
  • 1½ teaspoons / Macadamia nut milk (or any other non-dairy milk)
  • to taste / salt

For garnish:

  • 2 tablespoons / Macadamia nuts, chopped
  • 12 / freeze-dried raspberries


To make the matcha cupcakes:

  1. Preheat oven to 350°F. Line a muffin tin with 12 paper liners.
  2. Sift matcha powder in a small bowl, then whisk together with hot water until there are no more clumps.
  3. In a large mixing bowl, add the milk, sugar, Zucchi 100% Organic Extra Virgin Olive Oil, vanilla extract, and matcha paste. Whisk together until smooth.
  4. Next, add in the cake flour and mix with a wooden spoon or spatula. Finally, add the baking powder and salt, and mix just until smooth and no clumps of flour are visible. Do not overmix.
  5. Use an ice cream scoop or large spoon to fill each cupcake liner ¾ of the way. Gently tap the pan on the counter to remove any air bubbles and evenly distribute the batter.
  6. Bake in preheated oven for 20-22 minutes until cooked through. To test for doneness, insert a toothpick into the middle of a cupcake. If it comes out clean, they’re done. If it comes out with batter on it, continue cooking for a few more minutes.
  7. Remove cupcakes from the pan and place on a wire rack to cool completely before frosting.

To make the raspberry buttercream:

  1. Beat softened butter until creamy.
  2. In a food processor or small blender, pulse the freeze-dried raspberries until they form a powder.
  3. In a small bowl, mix together the raspberry powder with sifted powdered sugar. Gradually add to the butter mixture, ½ cup at a time, and beat until light and creamy. Add vanilla, milk, and salt, and beat until well incorporated.
  4. Transfer the frosting to a piping bag and refrigerate until ready to use.

To frost the cupcakes:

  1. Once the cupcakes are completely cooled, pipe the frosting on top.
  2. Serve immediately and store any leftover cupcakes in an airtight container in the fridge for up to 5 days. Note: Vegan butter melts quickly, so these cupcakes can’t be kept at room temperature for too long.

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