These matcha cupcakes are a delightful blend of soft, airy sponge and creamy frosting that will transport your taste buds straight to a cosy café in Japan.
Matcha has been a beloved ingredient in Japanese cuisine for centuries, originally used in traditional tea ceremonies. Now, it's become a global favourite, showing up in everything from lattes to desserts. These cupcakes are perfect for afternoon tea, a special celebration, or when you're craving something a bit different from your usual sweet treat.
For the Cupcakes
- Plain flour
- Sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Milk
- Matcha powder (culinary grade)
For the Matcha Buttercream Frosting
- Unsalted butter
- Icing sugar
- Matcha powder
- Milk or cream
- Vanilla extract
See the recipe card for exact quantities.
Instructions
Cupcake Preparation
- Get Ready: Preheat your oven and line a muffin tray with cupcake cases. This ensures easy removal and a neat finish.
- Mix Dry Ingredients: Sift together flour, baking powder, matcha powder, and salt. Sifting helps prevent lumps and ensures a smooth batter.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy. This step is crucial for creating a soft, tender cupcake.
- Add Eggs: Add eggs one at a time, mixing thoroughly after each. Scrape down the bowl to ensure everything is evenly mixed.
- Combine Wet and Dry: Gently fold in the dry ingredients. Don't overmix; this keeps the cupcakes light and fluffy.
- Bake: Fill cupcake cases about two-thirds full. Bake until a skewer comes out clean, usually 18-20 minutes.
Frosting Magic
- Prepare Buttercream: Beat butter until smooth and creamy.
- Add Flavours: Gradually mix in matcha powder and icing sugar.
- Finish Frosting: Add vanilla and milk, beating until light and fluffy. Adjust the milk to get the perfect piping consistency.
- Decorate: Once the cupcakes are cool, frost them with a spatula or piping bag. A light dusting of matcha powder makes a beautiful finishing touch.
Substitutions
- Gluten-free: Use gluten-free flour blend
- Dairy-free: Replace butter with a plant-based alternative and use non-dairy milk
- Less Sweet: Reduce sugar slightly or use a sugar substitute
Variations
Mix things up with these fun twists:
- Chocolate Matcha: Add a touch of cocoa powder to the batter
- Nutty Version: Sprinkle chopped pistachios on top
- Lemon Twist: Add a little lemon zest to the batter for brightness
Storage
Keep cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best taste and texture.
Top Tip
The secret to perfect matcha cupcakes? Quality matters! Use a good culinary-grade matcha powder. It makes all the difference in colour and flavour.
Can I make these cupcakes in advance?
Yes! Bake the cupcakes a day ahead and frost just before serving.
Why does my matcha taste bitter?
Choose a high-quality culinary-grade matcha. Lower-quality powders can taste bitter.
Pairing Suggestions
These cupcakes are delightful with:
- Green tea
- Jasmine tea
- Black coffee
- A glass of cold milk
Enjoy your homemade matcha cupcakes—happy baking!
📖 Recipe
Irresistible Matcha Cupcakes Recipe
Matcha cupcakes are a unique, earthy treat that bring a splash of vibrant green to your dessert table.
Ingredients
For the Cupcakes
- 190 g plain flour
- 150 g sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 110 g unsalted butter, softened
- 2 large eggs room temperature
- 125 ml milk, room temperature
- 2 tablespoons high-quality matcha powder culinary grade for best color and taste
For the Matcha Buttercream Frosting
- 110 g unsalted butter, softened
- 250 g icing sugar
- 1 tablespoon matcha powder
- 2-3 tablespoons milk or cream as needed
- ½ teaspoon vanilla extract
Instructions
- Line a 12-cup muffin tray with cupcake cases and preheat the oven to 175°C.
- Sift the flour, baking powder, matcha powder and salt in a medium-sized bowl.
- Beat the sugar and butter together on medium speed in a large bowl or stand mixer until they are light and fluffy. This contributes to the cupcake’s fluffy soft texture.
- One by one add the eggs to the butter-sugar mixture beating thoroughly after each addition. For an even mixing of all ingredients scrape down the sides of the bowl.
- Beat on low speed after adding the milk, until combined. At this point it might appear a little curdled but dont worry—it will smooth out once the dry ingredients are added.
- When the dry ingredients have been sifted add them and fold gently until just mixed. Keep the cupcakes light and fluffy by not overmixing.
- Evenly fill each of the 12 cases with batter (about two-thirds of the way to the top). A skewer should come out clean after 18 to 20 minutes of baking. Before icing move the cakes to a wire rack to finish cooling.
Creating the Frosting for Matcha Buttercream.
- Beat the butter in a medium-sized bowl until it becomes creamy and smooth.
- Add the matcha powder and icing sugar a small amount at a time and beat on low speed until combined.
- Add the vanilla extract and 2 tablespoons of milk or cream and beat on high speed until the frosting is light and fluffy. If necessary, add a little more milk to achieve a smooth pipeable consistency.
- Once the cupcakes are cool, frost each one with a spatula or piping bag. For an added touch dust with a small pinch of matcha powder.
Notes
Choose Quality Matcha: High-quality matcha will result in a better colour and a smoother, slightly sweet flavour.
Adjust Frosting Consistency: Add milk gradually to reach the desired consistency in your frosting – creamy yet firm enough to hold its shape.
Taste as You Go: If you prefer a stronger matcha flavour, add more matcha to the frosting.
Comments
No Comments