Strawberry Matcha Cupcakes – gluten-free

If you love a soft, bakery-style cupcake with a little something extra, these strawberry matcha cupcakes are it.

They’re perfectly fluffy, lightly sweet, and have that subtle earthy matcha flavor that pairs so well with a creamy strawberry frosting moment.

The combo is fresh, a little elevated, and honestly just really pretty too. Plus, they’re gluten-free and easy to make with simple ingredients you probably already have on hand.

It’s giving spring dessert energy… but make it feel-good and homemade.

Why You’ll Love This

• Light, fluffy, and perfectly moist
• Subtle matcha flavor with a hint of sweetness
• Naturally pretty with strawberry frosting
• Gluten-free (with easy swaps!)
• Simple ingredients, no fuss
• Perfect for brunch, birthdays, or a fun baking moment

Matcha Cupcakes with Strawberry Frosting

Ingredients

Wet:

• 2 eggs
• ⅓ cup coconut oil
• ½ cup granulated sugar of choice
• 2 tsp vanilla extract
• ¾ cup milk of choice

Dry:

• 1 ¼ cup gluten-free all purpose baking flour (or sub regular flour if not GF)
• 1 cup almond flour
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• 3–4 tsp culinary matcha
• ¼ tsp sea salt

Frosting:

Strawberry frosting – why make homemade when this one is perfect?!  https://amzn.to/47XWMG4
Natural pink food dye: https://amzn.to/4s4zuWq
Freeze dried strawberries (crushed): https://amzn.to/4dhR6u2

Instructions

Preheat your oven to 350°F and line a 12-cup muffin tin with liners.

Mix wet ingredients: In a large bowl, whisk together the eggs, melted butter (or coconut oil), sugar, vanilla extract, and non-dairy milk until smooth.

Add dry ingredients: Add in the gluten-free flour, almond flour, baking powder, baking soda, matcha, and salt.
Make sure to spoon and level your flour — don’t scoop directly from the bag.

Mix until fully combined and no lumps remain.

Fill + bake: Scoop batter into the muffin liners, filling about ¾ full.
For bakery-style tops, fill closer to the top and make 11–12 cupcakes.
Bake for 18–24 minutes, or until a toothpick comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the strawberry frosting by adding the frosting to a stand mixer or a medium sized bowl, begin mixing then add in a small amount of natural pink dye for color and freeze dried strawberries to taste.

Frost cupcakes and top with a strawberry slice if desired!

My Tips

• Use high-quality matcha for the best flavor (it makes a difference)
• Start with 3 tsp matcha if you want it mild, 4 tsp for a stronger flavor
• Let cupcakes cool completely before frosting so it doesn’t melt
• Almond milk keeps these light, but any milk works

What It Tastes Like

Soft, fluffy, and lightly sweet with that earthy matcha flavor balanced by a creamy, fruity strawberry frosting. It’s fresh, slightly floral, and not overly sweet — the perfect balance.

Your Elevated Baking Moment

These are one of those recipes that feel a little special but are actually so easy to throw together. Perfect for hosting, gifting, or just making your week feel a little more fun.

If you make them, I need to know — this combo is seriously so good!!

Strawberry Matcha Cupcakes - gluten-free

Soft, fluffy matcha cupcakes made with simple, gluten-free ingredients and just the right hint of earthy green tea flavor. Topped with a creamy strawberry frosting - they’re lightly sweet, fresh, and perfectly balanced. An easy, elevated treat for any occasion 

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Servings 12 cupcakes

Ingredients

  

1x2x3x

• 1/3 cup melted coconut oil
• 1/2 cup sugar of choice, white sugar gives best color
• 2 tsp vanilla extract
• 3/4 cup milk of choice
• 1 1/4 cup gluten-free all purpose flour or regular
• 1 cup almond flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 3-4 tsp culinary matcha - linked my fav in blog post

Frosting - all links in blog post

• Miss Jones dairy-free cream cheese frosting because it's the best
• natural pink food dye
• crushed freeze dried strawberries

Instructions

 

• Preheat your oven to 350°F and line a 12-cup muffin tin with liners.
• Mix wet ingredients: In a large bowl, whisk together the eggs, melted butter (or coconut oil), sugar, vanilla extract, and non-dairy milk until smooth.
• Add dry ingredients: Add in the gluten-free flour, almond flour, baking powder, baking soda, matcha, and salt. Make sure to spoon and level your flour — don’t scoop directly from the bag.
• Mix until fully combined and no lumps remain.

  Fill + bake: Scoop batter into the muffin liners, filling about ¾ full.
• For bakery-style tops, fill closer to the top and make 11–12 cupcakes.
• Bake for 18–24 minutes, or until a toothpick comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Prepare the strawberry frosting by adding the frosting to a stand mixer or a medium sized bowl, begin mixing then add in a small amount of natural pink dye for color and freeze dried strawberries to taste. 
• Frost cupcakes and top with a strawberry slice if desired!

Tried this recipe?Let us know how it was!