Alien's Day Out

Vegan Green Tea Cupcakes


Last week I made these green tea cupcakes for Botton Cafe and I shared a photo of it on the FB page. So many people ‘liked’ the picture, I figured I would share the recipe here so you can get a taste of it yourself! I don’t have a recipe for the sweetened red beans (‘pat’) because we got the sweet red beans for these cupcakes from Cup & Bowl, another cafe next door to Botton in Itaewon that makes the ‘pat’ in-house for their patbingsu. You can search for a simple recipe online or buy some in a can at most big supermarkets here.

With making anything green-tea tasting, I’ve found that it’s important to use the best matcha green tea powder in order for the color to remain bright and for more intense green tea flavors. So I recommend splurging on the good stuff- a little will go a long way, so it will last you a while. :)

Could these cupcakes get any more Asiany? Actually yea they could, with a slice of mochi ddeok on top! >.<

Anyway, without further ado, here’s what I did:

Vegan Green Tea Cupcakes
makes 11-12 cupcakes

260g all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp matcha green tea powder
180g organic cane sugar
250g cold water
92g canola oil
12g apple or rice vinegar
30g silken tofu
1 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp salt

1. Preheat oven to 340F or 170C. Prepare cupcake pan with paper liners.
2. Sift all the dry ingredients together in a large bowl (flour, baking soda and powder, and green tea powder).
3. Blend all the wet ingredients (sugar, water, oil, vinegar, tofu, extracts, and salt) together with an immersion blender, until the tofu is completely blended in.
4. Mix the wet with the dry ingredients until most of the lumps are gone.
5. Scoop batter into the cupcake liners and place in oven. Bake for about 20 minutes, or until a toothpick inserted comes out clean.

Buttercream frosting
65g non-dairy butter
65g vegan shortening
220g powdered sugar
30g organic soy milk
1Tbs rice syrup
1 tsp vanilla extract

Sweet Red Beans (pat), about 1 1/2 cups or 1 can.

1. Using an electric mixer, cream the butter, shortening and powdered sugar together in a large bowl.
2. Add the rice syrup and vanilla extract and mix together. Little by little, add the soy milk so that the frosting becomes smooth and creamy.
3. Spread some buttercream on top of a completely-cooled cupcake and then scoop a little out of the middle to make a little ‘well’ or bowl.
4. To top it all off, spoon some sweetened red beans into the frosting well. Serve and enjoy!



  1. Hi Mipa~ I had to comment because these look incredible!! A perfect chilly fall day treat ^^

    I finally tasted one of your baked muffins at the High Street Market in Itaewon and it was pure chocolate heaven!!

    I want to ask do you bake your muffins, cookies etc in a regular toaster oven? & do you use a particular flour or the the ‘wheat flour’ that’s all that seems to be available in the superkmarkets here?

    Have a great Thursday!

  2. Those look really goooood!
    Have you heard of people baking in the little convection ovens? I don’t have an oven in Korea T_____T but I want to bake.
    Maybe I’ll just have to buy all your cupcakes! I had one of your cupcakes from a cafe this week, and it was really good, the carrot one ^_^

    • Thanks so much Sarah! You should definitely get an oven. I use a small cheapo oven I got from GMarket several years ago. :) Glad you enjoyed the cupcake!

  3. I am rarely inspired to bake but I just might make these!

  4. wow! Perfect fall treat! Yum! Thanks again on getting back to me on looking for apple orchards here in S.Korea.

  5. Oh the glory of a tradish asian cupcake..thanks for sharing your recipe! and personal tip on the matcha, I am gonna get a good looking Republic of Tea variety then rather than a cheap one I’m unsure of at the Asian market.

  6. Wow they look really delicious! The ingredients makes me really curious about what they taste like :D. I have a hard time picking up some of these ingredients where I live so I’m going to enjoy the pictures for now ^^

  7. Your style is so unique compared to other people I’ve read stuff from. Thanks for posting when you’ve
    got the opportunity, Guess I will just bookmark this blog.

  8. They look amazing!! Could I only use vegan butter for the frosting or would that change de texture/taste?

  9. Pingback: Care package from Seoul | Seoulista

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