Matcha Cupcakes Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
25 mins
-
Cook Time
25 mins
-
Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
12 cupcakes
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Calories
383 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Matcha Cupcakes Recipe
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The refreshing green tea taste paired with the sweetness of the buttercream frosting in these Matcha Cupcakes is the perfect cupcake combo!
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Ingredients
For the Matcha Cupcakes
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons matcha powder
- 1 teaspoon baking powder
- ½ cup whole milk room temperature
- ½ cup unsalted butter melted (1 stick)
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
For the Vanilla Cream Cheese Frosting
- 4 tablespoons unsalted butter room temperature (½ stick)
- 4 ounces cream cheese room temperature (½ brick)
- 2¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Matcha Cupcakes
- Preheat oven to 350°F. Line a standard 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the flour, sugar, matcha powder, and baking powder together.
- Add the milk, butter, eggs, and vanilla. Whisk just until combined-- you don’t want to overmix.
- Divide the cake batter between the muffin cups, filling each one with about ¼ cup of batter (or ⅔ of the way full).
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before frosting, about 1 hour.
For the Vanilla Cream Cheese Frosting
- Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute.
- With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the vanilla extract.
- Turn the mixer to high speed and beat until the frosting is light and fluffy, about 1 minute. Make sure to scrape down the sides of the bowl as needed.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost the cupcakes and garnish with a sprinkle of matcha powder.
Notes
- Storage: Store matcha cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- For gluten-free cupcakes, swap the all-purpose flour for gluten-free 1:1 baking flour.
- Measure the flour using the spoon-and-level method to avoid dense, dry cupcakes.
- Do not overmix the cupcake batter, or the cupcakes could turn out chewy.
- Let the cupcakes cool completely before frosting; otherwise, the frosting will melt off.
- If your cream cheese frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- If your cream cheese frosting is too thick, add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
Nutrition Information
Show Details
Serving
1cupcake
Calories
383kcal
(19%)
Carbohydrates
52g
(17%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
52mg
(17%)
Sodium
82mg
(3%)
Potassium
59mg
(2%)
Fiber
0.4g
(2%)
Sugar
40g
(80%)
Vitamin A
430IU
(9%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 383kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 82mg | 3% |
| Potassium | 59mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 40g | 80% |
| Vitamin A | 430IU | 9% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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