Matcha Green Tea Cupcakes
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.
LOL!
Best part?
My friends thought they were the most yummy thing ever!
Woohoo!
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.
LOL!
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!
Matcha Green Tea Cupcakes
Ingredients
- For Cupcake Base:
- 2 cups all purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon matcha
- ½ cup butter
- 1 cup sugar
- 1 large egg
- ½ cup milk
- For Frosting:
- ½ cup butter softened
- 3 cups powdered sugar
- 3 TBSP milk plus 1 TSP
- 1 teaspoon matcha
- Topping:
- sprinkle matcha
Instructions
For Cupcakes:
- 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.
For Frosting:
- In a large bowl, cream together butter, sugar and matcha until well blended.
Topping:
- Lightly sprinkle matcha on top of each cupcake.
Made this, and really needed to add another cup and a half of milk. Frosting came out super sweet so i’d reduce the powdered sugar. All in all, was still delicious besides the tweaking needed. Would recommend this. Also, instructions are terrible, went with my gut feeling on how to mix things (from other cup cake recipes).
I just made these today and I’m sorry I wouldn’t recommend ? the cupcake batter came out so thick.. like wouldn’t even fall off my mixture… so in half the batch I added a little more milk but it didn’t really help. They came out too hard, not like soft cake but more like a dense muffin.. and the green tea flavour was so minimal. Also the icing was wayyyy too sweet. If you do end up still trying this recipe, add a pinch of salt to taste. I also added some cream cheese to balance the flavour. Overall though not recommended. I’ll be trying another recipe next time.
Id love to make these, but I can’t find the comments and I refuse to spend time and ingredients without reading what others have to say 🙁
I made them today and can confirm that they are good! Although, the batter was a little thick so I added more milk than it called for. The frosting also was alot so we cut in half the recipe but the frosting’s consistency was off. Over all, I’d go for a different frosting but the cupcakes themselves are great.
Hi ! Can you tell me when the milk ”3 TBSP milk plus 1 TSP” needs to be added to the frosting part? It’s not mentionned…
Thanks !