Matcha Cupcakes with Matcha Green Tea Frosting
These matcha cupcakes are soft, tender, and topped with silky matcha buttercream. They have a delicate green tea flavor that matcha lovers will adore!
Equipment
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Ingredients
Matcha Cupcakes
- 1 ¼ cup all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon matcha powder
- ½ cup unsalted butter softened
- ¾ cup sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup buttermilk room temperature
Matcha Buttercream
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1-2 tablespoon matcha powder
- 2-4 tablespoon heavy cream as needed
Instructions
Cupcakes
- Read all recipe instructions and ingredient notes before beginning. Preheat the oven to 350F. Line the cupcake tin with cupcake liners.
- In a large mixing bowl, sift the flour, baking powder, salt, and matcha powder together and mix. Set aside.1 ¼ cup all purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon salt, 2 tablespoon matcha powder
- Using your stand mixer with the paddle attachment or electric hand mixer, cream the butter and sugar together for 5 minutes on medium high. Scrape the sides of the bowl.½ cup unsalted butter, ¾ cup sugar
- Mix in the eggs 1 at a time on low speed. Then, beat in the vanilla until well combined.2 large eggs, 1 tablespoon vanilla extract
- Mix in the dry ingredients and buttermilk on medium-low speed. Do this by mixing the dry ingredients in ⅓ at a time, alternating with the buttermilk until just combined.½ cup buttermilk
- Using a large (3 tbsp) cookie scoop or spoon, fill the cupcake liners ¾ of the way full. Bake at 350F for 17-20 minutes or until the cupcakes spring back when lightly touched.
- Remove the cupcakes from the oven. Let them cool in the baking pan for 5 minutes before transferring to a wire cooling rack. Cool completely before frosting.
Buttercream Frosting
- Using your stand mixer with the paddle attachment or electric hand mixer, beat the softened butter for 8-10 minutes on high speed. Stop occasionally to scrape the sides of the bowl with a rubber spatula.½ cup unsalted butter
- Once the butter is creamy, mix in the vanilla.1 teaspoon vanilla extract
- Mix in 1 cup of powdered sugar on low for 3 minutes. Then, repeat with the remaining powdered sugar and matcha powder.1-2 tablespoon matcha powder, 2 cups powdered sugar
- Add in the heavy cream 1-2 tablespoon at a time until the desired consistency is reached. 3-4 tablespoon is usually perfect for piping.2-4 tablespoon heavy cream
- Scoop the buttercream into a piping bag fitted with a piping tip. Pipe frosting onto the cupcakes and enjoy!
Video
Notes
Room temperature ingredients: Make sure the butter and eggs are at room temperature so they blend into the batter easily.
Flour: Measure the flour with a kitchen scale for the most accurate bake. If you don't have a kitchen scale, measure your flour using the spoon and level method.
Frosting: Let the cupcakes cool completely before frosting, about 1-2 hours. The buttercream will melt and slide off if the cupcakes are too hot
Counter: Store unfrosted cupcakes in an airtight container or Ziplock bag on the counter for 3-5 days.
Refrigerator: Store leftover buttercream and frosted cupcakes in an airtight container or bag in the refrigerator for up to 5 days.
Freezer: Unfrosted cupcakes and buttercream can be stored in the freezer for up to 3 months. Store them in separate airtight containers or freezer bags. The day before serving, thaw the cupcakes at room temperature and the buttercream in the refrigerator.
Nutrition
Serving: 1cupcakeCalories: 449kcalCarbohydrates: 43.7gProtein: 6gFat: 20.7gSaturated Fat: 10.7gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 5.1gTrans Fat: 0gCholesterol: 95.1mgSodium: 75.8mgPotassium: 154.9mgFiber: 0.4gSugar: 32.9gVitamin A: 160.3IUVitamin C: 0mgCalcium: 70.6mgIron: 0.9mg
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