Description
Delight in these vibrant Matcha Green Tea Cupcakes, made with smooth matcha powder to give each bite an earthy, slightly sweet flavor. Fluffy and moist, these cupcakes are perfect for tea lovers looking for a unique twist on classic treats. Finished optionally with cream cheese frosting, they make a beautiful and tasty dessert for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 tablespoon matcha green tea powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Optional Frosting
- Cream cheese frosting (quantity as desired)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners for easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha green tea powder, baking powder, and salt to evenly distribute the leavening and matcha flavor.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with the granulated sugar using a hand mixer or stand mixer until the mixture is fluffy and pale in color, which incorporates air for a tender crumb. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cupcakes.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow space for rising without spilling over.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean, indicating they are fully baked.
- Cool and Frost: Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Once cool, frost with cream cheese frosting if desired for added sweetness and richness.
Notes
- Make sure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once combined to keep cupcakes tender.
- Matcha powder can be sifted with the flour to remove any clumps before mixing.
- For a stronger matcha flavor, you can slightly increase the matcha powder to 1 ½ tablespoons.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Cream cheese frosting is optional but pairs beautifully with matcha’s earthy profile.
