Matcha Cupcakes
These matcha cupcakes are a delightful treat, featuring the rich, earthy flavors of green tea with a soft, visually appealing green finish.
Equipment
- 1 cupcake tray lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp matcha powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, matcha powder, and salt until well combined.
- In another bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Baking
- Preheat the oven to 350°F (175°C). Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Serving
- Frost the cooled cupcakes with your choice of frosting, such as buttercream tinted with matcha powder. Serve and enjoy.
Storage
- Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
Pro Tips: Use high-quality matcha powder for the best flavor and color. Don't overmix the batter to keep the cupcakes light and fluffy.
Ingredient Substitutions: You can substitute whole milk with almond milk for a dairy-free option.
How to Serve: Matcha cupcakes are perfect for serving at tea parties or as a delightful afternoon snack.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: You can bake the cupcakes a day in advance and frost them just before serving.
Ingredient Substitutions: You can substitute whole milk with almond milk for a dairy-free option.
How to Serve: Matcha cupcakes are perfect for serving at tea parties or as a delightful afternoon snack.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: You can bake the cupcakes a day in advance and frost them just before serving.