Meg + Matcha
Soft and fluffy matcha cupcakes topped with creamy matcha buttercream frosting.
Flour, sugar, matcha powder, baking powder, butter, eggs, vanilla, and buttermilk.
You'll need powdered sugar, butter, matcha powder, vanilla, and heavy cream to make the frosting.
First, preheat the oven to 350F. Then, sift the all-purpose flour, baking powder, salt, and matcha into a large mixing bowl. Mix to combine.
Using your stand mixer with the paddle attachment or an electric hand mixer, beat the softened butter and sugar together on high until pale and fluffy.
Beat in the eggs one at a time on low speed until fully combined. Then, beat in the vanilla extract on low.
mix in the dry ingredients and the buttermilk. Alternate between the two 3 times, starting with the dry and ending with the buttermilk.
Gently spoon the batter into the cupcake tin, filling the wells ⅔ or ¾ of the way. Then, bake at 350F for 17-21 minutes.
To make the matcha buttercream, beat the butter on high until smooth. Gradually add powdered sugar and matcha. Add heavy cream until the desired consistency is reached.
Frost the matcha cupcakes and enjoy! Want to make them? Check out the full recipe at:
Easy and delicious sweets and snacks with a healthy twist.