Preparation time: 20 minutes


Cooking Time: 25 minutes

Servings: 24



For the Cupcakes:

2 cups of All-Purpose flour

½ cup buckwheat flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup of cocoa butter

1 cup white sugar

1 tablespoon pure maple syrup

3 eggs

1 teaspoon maple extract

2/3 cup milk

¼ cup walnuts, chopped


For the Icing:

3 tablespoons coconut oil, thick at room temperature

3 tablespoons icing sugar

1 tablespoon Matcha green tea powder

½ teaspoon vanilla bean paste

3 tablespoons cream cheese, softened




  • Preheat oven to 350 degrees F.
  • Place paper baking cups into muffin tins for 24 regular-sized muffins.
  • In a medium bowl, mix flours, baking powder, and salt.
  • In a separate large bowl, cream the sugar, butter, syrup, and eggs with a hand or stand mixer.
  • Pause to stir in maple extract.
  • On low speed, alternately blend in dry mixture and milk.
  • Fold in nuts.
  • Pour batter into muffin cup until 2/3 full.
  • Bake for 20-25 minutes or until an inserted toothpick comes out clean.
    • Cool completely before icing.
    • To Make the Icing: Add the coconut oil and icing sugar to a bowl and use a hand-mixer to cream until it’s pale and smooth.
    • Fold in the matcha powder and vanilla.
    • Finally, add the cream cheese and beat until


  • Pipe or spread over the cupcakes once they’re cool.


Nutrition: Calories 164 Fat 6 g Carbohydrate 21 g Protein 2 g