Description
The BEST Matcha Cupcake Recipe – vibrant green, tender cupcakes topped with whipped cream. Makes 12 vegetarian cupcakes.
Ingredients
Scale
- 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