These Matcha Green Tea Cupcakes are a tasty twist on your regular dessert. They have a light, fluffy texture and a lovely green color, making them fun and inviting!
When I bake these, I can’t resist sneaking a taste of the batter. The matcha gives them a unique flavor that’s just like a hug in cupcake form. You’re going to love them!
Key Ingredients & Substitutions
Matcha Green Tea Powder: This ingredient gives the cupcakes their unique flavor and vibrant color. Choose high-quality culinary grade matcha for the best results. If you can’t find matcha, you could try using green tea powder, but the flavor will differ.
Butter: Unsalted butter is best for controlling salt levels in your baking. If you’re looking for a dairy-free option, try using coconut oil or a plant-based butter substitute, which works nicely in both the batter and frosting.
Sugar: Granulated sugar gives the proper sweetness to these cupcakes. If you want a healthier alternative, you might use coconut sugar or a sugar substitute that measures cup-for-cup, keeping in mind that it may slightly alter the texture.
Milk: Whole milk adds richness to the cupcakes. For a dairy-free option, almond milk or oat milk can work well here. Just be careful with flavored versions, as they might alter the taste.
How Do I Make Sure My Cupcakes Are Light and Fluffy?
Getting your cupcakes light and fluffy depends mostly on the creaming process and avoiding overmixing. Here’s how to get it right:
- Cream Butter and Sugar: Make sure your butter is soft but not melted. Cream it with the sugar until it becomes light in color and fluffy, taking about 3-4 minutes with an electric mixer.
- Add Eggs Gradually: Beat in the eggs, one at a time, mixing well after each one. This helps to incorporate air.
- Combine Wet and Dry Ingredients: When adding the dry mix to wet, do it gradually. Mix just until combined. Overmixing can develop the gluten in flour, leading to dense cupcakes.
- Baking Time: Don’t overbake. Check the cupcakes a minute or two before the suggested time to ensure they stay moist.
Delicious Matcha Green Tea Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 tbsp matcha green tea powder
- 1 tsp vanilla extract
For the Matcha Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp matcha green tea powder
- 2-4 tbsp heavy cream (adjust for consistency)
- 1 tsp vanilla extract
- Optional: White sprinkles for decoration
How Much Time Will You Need?
This recipe will take approximately 30 minutes to prepare, plus about 20 minutes to bake, and then you’ll need some time to cool the cupcakes completely before frosting. Overall, expect about 1 hour until they are ready to serve.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, line your muffin tin with cupcake liners to get ready for baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha green tea powder. Make sure everything is mixed well and set aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Keep mixing until the mixture is light and fluffy, which should take about 3-4 minutes. This step is key for fluffy cupcakes!
4. Add Eggs and Milk:
Beat in the eggs one at a time, mixing well after each addition. Then stir in the milk and vanilla extract until everything is nicely combined.
5. Combine Wet and Dry Ingredients:
Now it’s time to mix the dry and wet ingredients! Gradually add the dry mixture into your wet ingredients. Mix just until everything comes together into a smooth batter. Be careful not to overmix; a few lumps are just fine!
6. Bake the Cupcakes:
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cupcakes to cool completely on a wire rack.
7. Make the Frosting:
While the cupcakes are cooling, let’s make the frosting! In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and matcha powder, mixing on low speed until everything is well combined. Then add the heavy cream and vanilla extract, and beat on high speed for about 3-5 minutes, until the frosting is light and fluffy. If you want to adjust the consistency, feel free to add more cream as needed!
8. Frost the Cupcakes:
Once the cupcakes are completely cool, it’s time to frost them! Use a piping bag or a spatula to spread the matcha frosting on top of each cupcake. If you want to get festive, sprinkle on some white sprinkles for decoration.
9. Serve:
Now, sit back and enjoy your Matcha Green Tea Cupcakes with a nice cup of tea or as a delightful dessert for any occasion! Happy baking!
Can I Substitute Matcha Powder with Green Tea?
It’s best to use matcha powder for this recipe, as it provides the vibrant color and unique flavor that makes these cupcakes special. Regular green tea leaves won’t give the same result, but if you still want to use them, brew a strong cup of green tea and replace some of the milk in the recipe with the cooled tea to keep the moisture level.
How to Store Cupcakes Properly?
For best results, store the frosted cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, you can refrigerate them for up to a week. Just be aware that refrigeration may cause the frosting to lose some of its fluffiness, so let them come back to room temperature before serving.
Can I Use Margarine Instead of Butter?
Yes, you can substitute unsalted butter with margarine in both the cupcake and frosting recipes. However, keep in mind that the flavor may change slightly, and the texture may not be as rich. If using a light margarine, the frosting may turn out thinner, so adjust the heavy cream accordingly to achieve the desired consistency.
What If I Don’t Have Heavy Cream for the Frosting?
If you’re out of heavy cream, you can substitute it with whole milk or a non-dairy milk, but your frosting may be less creamy and a bit thinner. To compensate, consider adding a little cornstarch to thicken it if needed. You can also use half-and-half for a creamier texture without needing full heavy cream.
