Name: Matcha Cupcake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: Japanese
Ingredients: 1.5 cups All-purpose flour; 2 tbsp Ceremonial Grade Matcha Powder; 1.5 tsp Baking powder; 0.25 tsp Fine sea salt; 0.5 cup Unsalted butter, softened; 0.75 cup Granulated sugar; 2 pcs Large eggs; 1 tsp Pure vanilla extract; 0.5 cup Whole milk

Baking

Matcha Cupcake

These vibrant emerald-hued cupcakes offer a sophisticated balance of earthy premium matcha green tea and a delicate, buttery crumb. Topped with a silky whipped frosting, they are a refreshing and elegant treat perfect for tea time or any special celebration.

Prep

20m

Cook

20m

Serves

Calories

320kcal

Qty	Ingredient
1.5 cups 185 g	All-purpose flour
2 tbsp 12 g	Ceremonial Grade Matcha Powder
1.5 tsp 6 g	Baking powder
0.25 tsp 1.5 g	Fine sea salt
0.5 cup 113 g	Unsalted butter, softened
0.75 cup 150 g	Granulated sugar
2 pcs 100 g	Large eggs
1 tsp 5 ml	Pure vanilla extract
0.5 cup 120 ml	Whole milk

2 Method

Step 1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2. In a medium bowl, sift together the flour, matcha powder, baking powder, and salt to ensure no green clumps remain.

Step 3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is pale and fluffy, about 3-5 minutes.

Step 4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Step 5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Step 7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8. Transfer to a wire rack and allow the cupcakes to cool completely before frosting with your choice of vanilla or matcha buttercream.

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Use ceremonial grade matcha for the most vibrant green color and the smoothest flavor profile.
·
Always sift the matcha powder as it tends to clump more than flour or sugar.
·
Ensure your butter and eggs are at room temperature to create a smooth, emulsified batter.
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Avoid overbaking to keep the centers moist; check them a few minutes early if your oven runs hot.

? FAQ

Can I use culinary grade matcha for this recipe?

Yes, you can use culinary grade matcha, but the cupcakes will have a more robust, slightly more bitter flavor and a duller olive-green color compared to ceremonial grade.

How should I store these matcha cupcakes?

Store them in an airtight container at room temperature for up to 2 days. If frosted with dairy-based frosting, they should be refrigerated and can last up to 4 days.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend.

Why didn't my cupcakes stay bright green?

Exposure to high heat for too long can cause the chlorophyll in the matcha to brown. Ensure you don't overbake, and consider using a lower temperature for a slightly longer time if your oven has hotspots.