Matcha Green Tea Mini 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.

MINI MATCHA CUPCAKES

Steps:

• Heat oven to 350°F . Line a mini cupcake tin with liners.
• In the bowl of a stand mixer, or in a large bowl with a hand mixer, sift together dry ingredients (flour, sugar, matcha, baking powder, salt).
• In another bowl, whisk the the wet ingredients (milk, eggs, oil, almond extract) until combined. Add to the large bowl with the dry ingredients and beat on medium speed until combined.
• Pour batter into cupcake liners, about 3/4 of the way full. I like to use a small cookie scoop for the mini cupcakes.
• Bake cupcakes 8-12 minutes. Cupcakes should lightly spring back on when the top is pressed once they are done. Remove from pan and let cool before frosting.

MATCHA GREEN TEA CUPCAKES

Steps:

• Preheat the oven to 350°F and line a 12 cup standard size muffin pan with cupcake paper and set aside.
• In a large mixing bowl, whisk together buttermilk, oil, egg and vanilla extract until thoroughly combined.
• Sift flour, matcha powder, baking soda, baking powder in another bowl, add salt and sugar and whisk until evenly distributed. Add the flour mixture into the wet ingredient mixture and stir until a smooth batter forms.
• Divide batter evenly into 12 muffin cups using a large cookie scoop and bake for 17 minutes until a toothpick inserted in the middle of the cupcakes comes out clean with just a few crumbs attached.
• Allow the cupcakes to cool in the pan for 10 - 15 minutes until cool to the touch before removing them from the pan and setting them on a wire rack to cool completely.
• To make the whipped cream, beat together heavy whipping cream, vanilla extract and sugar until stiff peaks form.
• Transfer the whipped cream to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes. Dust some matcha powder on top. Keep refrigerated.

GREEN TEA CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
• In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
• Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
• Fill a pastry bag fitted with a small round tip (Ateco #801) with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip (Ateco #809) with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.

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.

EASY GREEN TEA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
• Whisk flour, green tea powder, baking powder, and salt together in a bowl. Beat sugar and oil together in another bowl; whisk in eggs and vanilla extract. Pour sugar mixture into flour mixture and stir gently until batter is just-combined. Stir applesauce into batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

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!