When it comes to matcha cupcakes, their green hue and light texture create a deliciously unique dessert. These cupcakes not only highlight the earthy flavor of matcha but also offer a fun way to enjoy this popular ingredient at home.
The BEST Matcha Cupcake Recipe tackles dryness, uneven rise, and flavor gaps, offering guidance on moisture, texture, and consistency for mini and standard cupcakes.
I often run into moments when I want a sweet treat without feeling too guilty. My search for a satisfying cupcake that doesn’t compromise on flavor but still feels light led me to develop this recipe. It’s been a lifesaver, especially when friends pop by unexpectedly or I’m looking to impress my family during busy weekends.
What makes this recipe a standout is its ease and reliability. With a quick prep time of just 10 minutes and a bake time of 15-18 minutes, you can whip these up almost anytime. Trust me, your kitchen will smell amazing as they bake, and they come out fluffy with a delightful matcha taste.
If you want to try another great recipe, check out my Mushroom Scallops for a savory treat that’s equally delicious!
Table of contents
Why You Will Love This Recipe
- Light, springy crumb – Light, springy crumb with a moist bite. Oil and milk keep it tender, so the texture stays fluffy after beating and mixing.
- Vibrant matcha cupcakes – Vibrant matcha cupcakes bring a distinct aroma and a fresh green hue that brightens the bite, pairing nicely with the subtle sweetness of the cake.
- Make-ahead friendly – Make-ahead friendly: bake the cupcakes, then frost later so you can assemble right before serving without rushing, and keep leftovers fresh.
- Flexible format and add-ins – Flexible format and add-ins: the batter handles tweaks like chips or citrus zests, letting you tailor flavor without changing structure.
Matcha Cupcakes with Whipped Cream
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 regular-sized cupcakes 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
The BEST Matcha Cupcake Recipe – vibrant green, tender cupcakes topped with whipped cream. Makes 12 vegetarian cupcakes.
Ingredients
- 1 cup (120g) all-purpose flour, sifted
- 1 tsp (4g) baking powder, fresh
- 2 tsp (4g) matcha powder, vibrant and finely ground
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) oil
- 1/2 cup (120ml) whole milk, fresh and cold
- 1/2 cup (120ml) heavy cream, chilled (for whipped cream)
- 1 tsp (5ml) vanilla extract, good-quality
- 1/4 cup (30g) powdered sugar, for whipped cream
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C) and line mini cupcake tins with liners. This prep prevents sticking and helps the cupcakes rise evenly.
- Step 2: Sift matcha, flour, and baking powder into a bowl. This reduces lumps and distributes leavening for an even rise and vivid green color.
- Step 3: Beat eggs and sugar until pale yellow and light, about 2 to 3 minutes. This introduces air that yields a lighter crumb and better volume.
- Step 4: Pour in oil and beat until the mixture looks smooth and emulsified. Oil helps keep the crumb moist and tender as it bakes.
- Step 5: Alternately add the dry mix and milk in portions, starting and ending with dry. Stop when just mixed to keep a light crumb and avoid toughness.
- Step 6: Scoop batter into liners about 1 to 1.5 tablespoons each. Filling evenly ensures uniform rise and color across all cupcakes.
- Step 7: Bake for 15-18 minutes until the center toothpick comes out clean. Don’t overbake because a dry crumb dulls the matcha flavor and texture.
- Step 8: Cool cupcakes on a rack until completely cooled before frosting. This sets the crumb and prevents frosting from sliding or melting.
Notes
- Storage Tips: Refrigerate finished cupcakes with whipped cream and assemble frosting within 24 hours to maintain freshness and prevent sogginess. Keep them chilled until serving.
- Expert Tips: If cupcakes dome or crack, lower oven to 325 degrees F (163 degrees C) after 8 minutes and continue baking until a toothpick comes out clean at 15-18 minutes total. If whipped cream softens, chill the bowl for 10 minutes and re-whip for 15 seconds before piping. If crumbly batter appears, stop mixing after the last milk portion and fold 6-8 strokes before baking. If green batter clumps, whisk the dry mix for 20 seconds after combining to break lumps and ensure even color throughout the entire batch.
- Reheating Instructions: Cupcakes do not require reheating as they are best served chilled and fresh.
- Serving Suggestions: Pair these matcha cupcakes with a cup of green tea or milk tea to complement their flavor.
- Recipe Variations: For a twist, consider adding chocolate chips or making a layered matcha cake instead of cupcakes.
- Ingredient Notes: Choose vibrant, finely ground matcha powder; culinary grade is fine for baking. Use good-quality, measured-for-measure flour; sift to lighten and help cupcakes stay tender. Granulated sugar should be fine to create a smooth batter. Use unsalted butter for structure and texture, softened to room temperature before use.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Matcha powder: Choose vibrant, finely ground powder; culinary grade is fine for baking; sift before whisking to avoid clumps and ensure even color.
- All-purpose flour: Use a good-quality, measured-for-measure flour; sift to lighten, helps cupcakes stay tender and rise evenly.
- Granulated sugar: Cream with butter for structure and texture; use fine granules for smooth batter; store sealed to prevent caking.
- Unsalted butter: Soften to room temp and cream with sugar; keeps salt out and yields tender, moist cupcakes.
- Eggs: Use large eggs at room temp; they bind batter and add structure without weighing down cupcakes.
- Whole milk: Use fresh, cold milk; provides moisture and tenderness; can substitute with 2% if needed.
- Vanilla extract: Use good-quality vanilla for aroma; clear varieties yield clean flavor; skip imitation if possible.
- Baking powder: Freshness matters; use within best-by; helps cupcakes rise without dense crumb.
- Heavy cream (for whipped cream): Chill the cream; whip to soft peaks; add vanilla and sugar.
- Powdered sugar: Use a light dusting; dissolves quickly in whipped cream; avoid gritty texture.
- Matcha powder: Choose vibrant, finely ground powder; culinary grade is fine for baking; sift before whisking to avoid clumps and ensure even color.
- All-purpose flour: Use a good-quality, measured-for-measure flour; sift to lighten, helps cupcakes stay tender and rise evenly.
- Granulated sugar: Cream with butter for structure and texture; use fine granules for smooth batter; store sealed to prevent caking.
- Unsalted butter: Soften to room temp and cream with sugar; keeps salt out and yields tender, moist cupcakes.
- Eggs: Use large eggs at room temp; they bind batter and add structure without weighing down cupcakes.
- Whole milk: Use fresh, cold milk; provides moisture and tenderness; can substitute with 2% if needed.
- Vanilla extract: Use good-quality vanilla for aroma; clear varieties yield clean flavor; skip imitation if possible.
- Baking powder: Freshness matters; use within best-by; helps cupcakes rise without dense crumb.
- Heavy cream (for whipped cream): Chill the cream; whip to soft peaks; add vanilla and sugar.
- Powdered sugar: Use a light dusting; dissolves quickly in whipped cream; avoid gritty texture.
Recipe Tips
- If cupcakes dome or crack, lower oven to 325°F after 8 minutes and continue baking until a toothpick comes out clean at 15-18 minutes total.
- If whipped cream softens, chill the bowl for 10 minutes and re-whip 15 seconds before piping. This helps stabilize texture and prevents sliding on cupcakes.
- If crumbly batter appears, stop mixing after the last milk portion and fold 6, 8 strokes, then bake. This limits gluten development and keeps cakes tender.
- If green batter clumps, whisk the dry mix for 20 seconds after combining to break lumps and ensure even color throughout the entire batch consistently.
- For storage, refrigerate finished cupcakes with whipped cream and assemble frosting within 24 hours to maintain freshness and prevent sogginess. Keep them chilled until serving.
Serving Suggestions
Serve matcha cupcakes with a side of fresh berries or a fruit salad for a refreshing contrast. Complement with a light green tea or a matcha latte for an appealing beverage pairing.
Use matcha cupcakes to make a cake by layering them with whipped cream and additional matcha frosting. Add to a dessert platter featuring assorted mini pastries or cookies for variety.
Top with whipped cream infused with vanilla or a dusting of matcha powder for added flavor. Consider drizzling with melted dark chocolate or a fruit compote for a unique finishing touch.
Recipe variations
- You can use cake flour instead of all-purpose flour for a lighter texture in these matcha cupcakes.
- Add 1 teaspoon of vanilla extract or almond extract to the wet ingredients to provide another flavor layer.
- Either coconut milk or almond milk can replace regular milk for a dairy-free option that complements the matcha flavor.
- If you prefer larger cupcakes, spoon 3-4 tablespoons of the batter into standard cupcake liners and bake for 20-22 minutes.
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How to Store?
To keep your matcha cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. This method maintains the cupcakes’ moisture and texture.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days. This helps preserve the whipped cream and keeps cupcakes fresh.
Freezing: Wrap each cupcake in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
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