Description
These Green Matcha Cupcakes are a delightful treat combining classic vanilla cupcakes with the subtle earthy flavor of matcha green tea powder. Topped with a creamy vanilla buttercream frosting and optional decorative touches like chocolate shavings or sprinkles, they are perfect for any celebration or tea time.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour (190 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (115 g, softened)
- ¾ cup granulated sugar (150 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (120 ml)
- ¼ cup milk (60 ml)
- Green food coloring (gel recommended)
- 1 teaspoon matcha powder (optional)
Frosting
- ¾ cup unsalted butter (170 g, softened)
- 2 cups powdered sugar (240 g)
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream (or milk)
- Pinch of salt
- Optional: chocolate shavings or sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure the cupcakes bake evenly and are easy to remove.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to combine the leavening agents evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for about 2 minutes until the mixture becomes light and fluffy, creating a good base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gently mix the dry ingredients and the combined buttermilk and milk into the wet mixture in alternating additions, starting and ending with the dry ingredients. Mix just until the batter is smooth to avoid overmixing.
- Add Coloring and Matcha: Stir in the green food coloring and matcha powder (if using) until the batter is uniformly green, ensuring an even color and flavor distribution.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full to allow room for rising.
- Bake: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool completely before frosting.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, then mix in vanilla extract, a pinch of salt, and heavy cream (or milk) until the frosting is light and fluffy, perfect for spreading or piping.
- Frost and Decorate: Once cupcakes are completely cooled, pipe or spread the frosting on top. Optionally decorate with chocolate shavings, sprinkles, or any festive toppings you prefer.
- Serve: Enjoy your delicious green matcha cupcakes fresh or store them in an airtight container for later!
Notes
- For best results, use gel green food coloring as it provides vibrant color without thinning the batter.
- If you prefer a stronger matcha flavor, you can increase the matcha powder slightly but be careful not to overpower the cupcake.
- Ensure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- You can substitute heavy cream with milk in the frosting, but heavy cream will give a richer texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
