Description
Delight in these vibrant Matcha Cupcakes topped with a smooth and creamy Matcha Green Tea Frosting. Perfectly moist and subtly infused with earthy matcha flavor, these cupcakes offer a unique twist on a classic treat.
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tbsp matcha powder
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
- 1/2 cup buttermilk, room temperature
Matcha Green Tea Frosting
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1-2 tbsp matcha powder
- 2-4 tbsp heavy cream, as needed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners to prepare for baking.
- Prepare Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and matcha powder until well combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or an electric hand mixer, cream the softened butter and sugar together on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time on low speed, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
- Combine Wet and Dry Ingredients: Alternately mix in the dry ingredients and buttermilk on medium-low speed, starting and ending with the dry ingredients, in three additions for the dry and two for the buttermilk. Mix until just combined to avoid overmixing.
- Fill Cupcake Liners: Using a large cookie scoop (about 3 tablespoons) or spoon, fill each cupcake liner about three-quarters full with batter.
- Bake Cupcakes: Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted in the center comes out clean and cupcakes spring back when lightly touched.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before frosting.
- Prepare Buttercream Frosting – Cream Butter: Beat the softened butter using a stand mixer or hand mixer on high speed for 8-10 minutes until creamy and fluffy. Stop occasionally to scrape the bowl.
- Add Vanilla and Sugar: Mix in the vanilla extract. Add 1 cup of powdered sugar and beat on low speed for 3 minutes. Repeat with the remaining powdered sugar and matcha powder until well combined.
- Adjust Consistency: Add heavy cream 1-2 tablespoons at a time and beat until you reach a smooth, pipeable consistency. Typically, 3-4 tablespoons total is perfect.
- Frost Cupcakes: Transfer the matcha buttercream to a piping bag fitted with your preferred tip. Pipe the frosting onto the cooled cupcakes in decorative swirls and serve.
Notes
- Ensure butter and eggs are at room temperature for better mixing and texture.
- Do not overmix the batter to keep cupcakes light and tender.
- If you prefer a stronger matcha flavor in the frosting, add an extra 1/2 tablespoon of matcha powder.
- For a dairy-free version, substitute butter and heavy cream with suitable plant-based alternatives.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
