Matcha Green Tea Cupcakes Recipes

MATCHA GREEN TEA CUPCAKES

Steps:

• Preheat the oven to 350 F, place cupcake liners in cupcake pan and set aside.
• In a large mixing bowl, whisk together the sifted flour, baking soda, baking powder, salt and matcha green tea powder.
• In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, combine the butter and sugar together on medium-high speed until creamed together, and smooth. Add the oil, and mix together until incorporated. With the mixer running on low, add the eggs, one at a time, then the vanilla extract.
• Scrape down the mixing bowl with a rubber spatula as necessary. With the mixer still on low, add half of the flour mixture to the batter, followed by the buttermilk, then the remaining flour mixture. Mix just until completely incorporated.
• Fill cupcake liners just under half full with batter (about a ¼ cup). Bake for 21 minutes or until a toothpick comes out clean when inserted into the middle.
• Let the cupcakes cool a bit then transfer to a cooling rack to cool completely.
• While the cupcakes are baking make the frosting.
• Juice and zest a large lemon. In the bowl of a mixer beat cream cheese, butter, lemon juice and lemon zest until blended.
• Slowly mix in Powdered Sugar a cup at a time and continue to mix until sugar is incorporated.
• Place frosting in a pastry bag fitted with whichever piping tip you desire and frost the cupcakes once completely cool.

MATCHA GREEN TEA MINI CUPCAKES

Steps:

• Preheat oven to 350°F.
• Cream the butter and sugar in a large bowl.
• Beat in egg, vanilla, salt, and baking powder.
• Add half the flour and mix to just combine with the wet ingredients.
• Add half the milk and mix to combine.
• Repeat steps 4 and 5, adding the matcha powder with the last addition of milk.
• Beat at low speed until smooth and shiny, about 30 seconds.
• Divide batter among mini muffin pans lined with foils or papers. Bake for 12 minutes, rotating the pans after 7 minutes. A toothpick should come out clean.
• Cool on a wire rack until the cupcakes come to room temperature.

MATCHA GREEN TEA MEGA-CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Whisk the oil, sugar, and egg whites (or eggs) together well.
• In another bowl, mix the flour, baking powder, and salt together.
• Mix the vanilla and matcha powder with the wet ingredients.
• Whisk in the dry ingredients and blend until there are no lumps and the batter is smooth.
• Line a Texas Muffin pan with the right size paper or silicone cups and pour the batter in them with about 1/2" room at the top of the liner to allow for rising. (If using paper liners, use 2 per cup-- this size is very apt to leak.).
• Bake at 350F for 20-25 minutes or until the tops have lightly browned. Run a cake tester through the center of each cupcake to make sure each one baked through. When they have fully baked, let cool on a wire rack for at least 20 minutes or until they are no longer warm to the touch.
• Make the frosting while waiting for the cupcakes to cool off-- make sure the butter has softened for about 45 minutes then put in the bottom of a large bowl.
• Put some confectioners' sugar, the cocoa powder, and vanilla over the butter and run an electric mixer through it, adding milk or soymilk as needed to make it run through smoothly. Add more confectioners' sugar if it gets runny. Keep repeating until it reaches a nice thick, creamy consistency.
• Spread or pipe the frosting onto each large cupcake as much as you'd like. Green sprinkles or green sanding sugar make nice accents!