Best Matcha Cupcakes
Soft, moist, and delicious cupcakes loaded with matcha flavor and topped with cream cheese frosting perfect for a delightful dessert or snack!
Servings: 12
Calories: 5978kcal
Ingredients
Matcha Cupcakes
- 1 ½ cups cake flour
- 1 cup granulated white sugar
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs beaten
- ½ cup whole milk
- ¼ cup vegetable oil
- ¼ teaspoon white vinegar
- 3 tablespoons unsalted butter room temperature
Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
Matcha Cupcakes
- Preheat oven to 350F and prepare 1 muffin tray and line with cupcake liners, set aside.
- Whisk together cake flour, sugar, matcha powder, baking powder, baking soda, and salt in a mixing bowl; set aside.
- In a stand mixer add beaten eggs, whole milk, vegetable oil, white vinegar, and mix together for 30 seconds.
- Add half of the flour mixture and half of the butter and mix well. Then add the remaining flour and butter and blend together until fully incorporated.
- Pour the batter mixture into the prepared muffin tin and bake in the oven for 15 minutes.
- Remove from the oven and transfer to a cooling rack to cool completely.
- Once the cupcakes are already cool enough, you can optionally add a frosting of your choice or serve it as is.
Cream Cheese Frosting
- In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps.
- Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy.
- Use your favorite frosting tip, I used tip 1A to frost the cupcakes.
Nutrition
Serving: 1g | Calories: 5978kcal | Carbohydrates: 834g | Protein: 62g | Fat: 276g | Saturated Fat: 140g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 70g | Trans Fat: 6g | Cholesterol: 950mg | Sodium: 1894mg | Potassium: 865mg | Fiber: 5g | Sugar: 685g | Vitamin A: 8423IU | Calcium: 558mg | Iron: 7mg
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