Matcha Cupcakes
Soft and tender Matcha Cupcakes combine earthy green tea with vanilla and are topped with creamy homemade vanilla buttercream and a dusting of matcha.
Servings: 12 servings
Equipment
- mixing bowl (large and medium)
- milk frother optional
- fine mesh sieve or sifter
Ingredients
Matcha cupcakes
- 2½ tablespoons matcha powder
- ½ cup milk warmed
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter softened
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
Buttercream frosting
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 tablespoon matcha powder for topping
Instructions
For the matcha cupcakes
- Preheat the oven to 350°F. Line a 12-count cupcake pan with paper liners and set aside.
- Add the matcha powder to the warm milk and whisk until dissolved and combined. A milk frother can also be used. Set aside to cool.2½ tablespoons matcha powder, ½ cup milk
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.1½ cups all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon salt
- In a separate large mixing bowl, use a hand mixer to beat the butter, vegetable oil, and granulated sugar until smooth and light.4 tablespoons unsalted butter, ¼ cup vegetable oil, ¾ cup granulated sugar
- Add the eggs, sour cream, and vanilla extract. Mix until combined.2 large eggs, ⅓ cup sour cream, 1 teaspoon vanilla extract
- Add the dry mixture, alternating with the matcha milk, until completely combined.
- Fill each cupcake liner about ⅔ full.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
For the buttercream
- Beat the softened butter and vanilla extract until smooth and creamy.1 cup butter, 1 teaspoon vanilla extract
- Gradually add the powdered sugar and beat until completely combined.3 cups powdered sugar
- Transfer the buttercream to a piping bag fitted with a round tip.
- Pipe the buttercream onto the cooled cupcakes.
- Sift the matcha powder over the top.1 tablespoon matcha powder
Notes
🥡 Storage
- Keep leftover cupcakes covered to protect them from drying out.
- If presentation matters, add the final dusting of matcha closer to serving.
♨️ Reheating
- Reheating is not recommended for these cupcakes. They are best enjoyed at room temperature.
❄️ Freezing
- For easiest freezing, freeze the cupcakes before frosting. Cool them completely, wrap well, and place them in a freezer-safe container. Thaw before decorating.
💡 Tips for Best Results
- Whisk the matcha thoroughly into the warm milk so there are no large clumps.
- Do not overmix the batter after adding the flour.
- Let the cupcakes cool completely before piping on the buttercream.
🍳 Alternate Cooking Methods
No alternate cooking method is recommended. Baking these cupcakes in a standard oven gives you the most predictable and even results.♻️ Leftovers
- Leftover cupcakes make an easy dessert or sweet snack.
- If the matcha topping has absorbed into the buttercream, you can add another light dusting before serving.
📝 Notes
- A milk frother works especially well for combining the matcha powder and warm milk. If you don't have one, use a small whisk and mix thoroughly.
- For the brightest-looking topping, sift the matcha over the buttercream shortly before serving.
Nutrition
Serving: 1cupcake | Calories: 477kcal | Carbohydrates: 55g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 242mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 43g | Vitamin A: 910IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg
