Description
Delightfully light and fluffy Matcha Green Tea Cupcakes infused with vibrant matcha powder, offering a delicate earthy flavor and a beautiful green hue. Perfectly balanced with a subtle sweetness and optionally topped with creamy frosting, these cupcakes make an elegant treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon matcha green tea powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Optional
- Cream cheese frosting (for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha green tea powder, baking powder, and salt to ensure even distribution of the leavening and matcha flavor throughout the batter.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which helps to incorporate air for a tender cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the butter-sugar mixture, followed by the vanilla extract, mixing thoroughly to combine all the ingredients smoothly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients alternately with milk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can lead to dense cupcakes.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
- Bake: Place the muffin pan in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool and Frost: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, optionally top with cream cheese frosting for a rich and tangy complement to the matcha flavor.
Notes
- Ensure butter is properly softened for easier creaming and better texture.
- Do not overmix the batter to keep cupcakes tender and light.
- Matcha powder quality impacts flavor; use culinary grade for the best taste.
- You can substitute milk with almond or soy milk for a dairy-free option.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For added texture, sprinkle white or dark chocolate chips into the batter before baking.
