I can’t tell you how excited I am to share these matcha green tea cupcakes.
Refreshingly different from your traditional cupcake, they’re absolutely the best brunch treat ever!
Matcha Green Tea Cupcakes
When I decided to make these fun matcha green tea cupcakes, I wasn’t quite sure what to expect.
I mean, I love matcha green tea ice cream and that’s what inspired me, but would I love a matcha cupcake?
So, it was with some trepidation that I started.
Now, to get a good cupcake going, I always start with room temperature butter.
Not softened or melted, just room temperature—so I set it out for about 20 minutes before I get started.
Kinda to the point where it’s like this spreadable matcha-whatever. LOL!
And, just to add to that.
I put out the butter for the frosting at the same time and I just let that butter stay out while I bake, that way it’s ready when I’m about to make the frosting.
If the butter’s nice and soft, I have a much easier time getting the frosting to work out the way I want.
And, because I was taking these little yummy matcha green tea cupcakes to a fun brunch with my friends, I really wanted the frosting to be just right.
It’s not like I was feeding this to my kids, after all.
My friends thought they were the most yummy thing ever!
I’d like to say that we ate them all at brunch and then I didn’t eat all the rest like some kind of crazy person—but I did.
I had a little snack on the way home (traffic sucked!) and then again a little while later.
And then at midnight, I ate the last one.
They were that good.
So, are you ready to make your own matcha green tea cupcakes? Yay!
Oh, you’re all out of matcha?
No cupcakes for you then. Just kidding!
Just pin this to your favorite cupcake recipes board on Pinterst, so you can find it again quick when you’ve got matcha in hand.
Oh, and don’t forget to drop a 5-star rating on the recipe, below, so that we know you want to see more yumminess like this!
- For Cupcake Base:
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon matcha
- 1/2 cup butter
- 1 cup sugar
- 1 large egg
- ½ cup milk
- For Frosting:
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 3 TBSP milk plus 1 TSP
- 1 teaspoon matcha
- sprinkle matcha
- Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
- In a medium bowl, mix flour, baking powder, baking soda, matcha, and salt.
- In a large bowl, cream sugar, butter, and egg.
- Next, alternate blending in dry mixture and milk.
- Fill each muffin cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before frosting.
- In a large bowl, cream together butter, sugar and matcha until well blended.
- Lightly sprinkle matcha on top of each cupcake.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 279 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 39mg Sodium: 164mg Carbohydrates: 43g Fiber: 0g Sugar: 31g Protein: 2g