Description
Delight in these vibrant Matcha Green Tea Cupcakes featuring a tender crumb infused with matcha powder and topped with a smooth, lightly sweetened whipped cream frosting dusted with matcha for an elegant finish. Perfect for tea lovers and those seeking a unique twist on classic cupcakes.
Ingredients
Cupcake Batter
- 1 ¼ cup all-purpose flour (175 g)
- 2 tablespoon matcha powder (11 g)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup granulated sugar (141 g)
- ¼ teaspoon kosher salt
- ¾ cup buttermilk (175 g)
- ½ cup vegetable oil (105 g)
- 1 large egg
- ½ teaspoon pure vanilla extract
Whipped Cream Frosting
- 1 cup heavy whipping cream (236 g)
- ½ teaspoon pure vanilla extract
- ¼ cup granulated sugar (47 g)
- ½ - 1 teaspoon matcha powder (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 12-cup standard muffin pan with cupcake liners and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until they are fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, matcha powder, baking soda, and baking powder. Add the kosher salt and granulated sugar, then whisk to evenly distribute all ingredients.
- Form Batter: Gradually add the dry ingredient mixture to the wet ingredients, gently stirring until a smooth and cohesive batter forms without overmixing.
- Fill Muffin Cups and Bake: Use a large cookie scoop or spoon to evenly divide the batter into the 12 lined muffin cups. Place the pan in the preheated oven and bake for 17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs attached.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 to 15 minutes until cool to the touch. Then transfer them to a wire rack and let cool completely before frosting.
- Prepare Whipped Cream Frosting: In a mixing bowl, beat together the heavy whipping cream, vanilla extract, and granulated sugar until stiff peaks form. This creates a light and fluffy whipped cream perfect for frosting.
- Frost and Garnish: Transfer the whipped cream frosting to a piping bag fitted with your preferred tip. Pipe a swirl of whipped cream onto each cooled cupcake. Lightly dust the tops with ½ to 1 teaspoon of matcha powder for a beautiful presentation.
- Chill and Serve: Keep the completed cupcakes refrigerated until ready to serve to maintain the whipped cream’s texture and freshness.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting the whipped cream.
- For a stronger matcha flavor, you can increase the matcha powder in the batter slightly but avoid overdoing it to prevent bitterness.
- Use high-quality ceremonial grade matcha powder for the best color and flavor in both batter and dusting.
- The whipped cream frosting is best consumed within 1-2 days for freshness.
- If you prefer a more stable frosting, consider adding a stabilizer like gelatin to the whipped cream.
- Store cupcakes in an airtight container in the refrigerator.
