I wanted to make birthday cupcakes for two friends, Sara and Rachel, and I couldn’t decide on regular sized cupcakes or miniatures. Turns out, things worked themselves out, two people meant I could do both. I must be on a lucky streak because this recipe also turned out to be perfectly one tray of regular sized and one tray of miniature sized. (update with smaller recipe portion here) Oh, and absolutely delicious too!
Matcha Green Tea Cupcakes
~makes 12 regular sized cupcake + 24 miniature cupcakes
- 1 cup all-purpose flour
- 1 cup cake flour
- 4 teaspoons matcha powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups white sugar
- 1 cup vegetable oil
- 3 eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup sour cream
Frosting
- 2 1/2 cups confectioners’ sugar
- 4 teaspoons matcha powder
- 6 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F (325 degrees F with convection). Place muffin liners in a mini muffin tin and a regular muffin tin.
2. In a medium-sized bowl, sift together all purpose flour, cake flour, matcha powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together sugar, oil, eggs, and vanilla.
4. Alternating between dry mix and sour cream, stir into the wet mixture until just combined. Cool looking batter huh?
5. Fill mini muffin cups so that the tin looks about 2/3 full. If you’re paper looks short in height like mine, the papers will look almost full.
6. Bake mini muffins for 10 minutes, or until toothpick comes out clean. Remove and let it cool for 10 minutes before removing to a cooling rack.
7. While mini cupcakes bake, fill regular sized tin a little more than 2/3 full. Bake for 15 minutes, or until toothpick comes out clean. Cool for 10 minutes before removing to a cooling rack. Cool cupcakes completely before frosting.
8. To make frosting, sift together confectioner’s sugar and matcha powder. Set aside. Using a heavy duty mixer with the paddle attachment, beat together cream cheese, butter, and vanilla on medium speed for 5 minutes. Reduce the speed to low and add sugar/matcha gradually. Once all of the sugar/matcha is mixed in, increase speed to medium and beat for 5 minutes more. Frost with piping bag.
I always save deli containers so that I can pack treats:
These look so perfect and delicious. Cant wait to try.
we tried a macha ice cream in the Japanese food festival. initially I thought they misspel mocha. The ice cream was quite interesting. Cold taste of a slightly sour ice cream followed by the hot flavour of ginger
wow. the cupcakes really look appetizing.
reply to ur comment:
i have not try out that strawberry cupcake. but i have tried the apple, cinnamon brownie which is yum.
Thanks Manger la ville.
Knife, I wonder what kind you had. I’ve never had one that’s sour or gingered.
Renaye, thanks, they were delicious!
Thanks so much for the cupcake. They still tasted great the next day. My coworkers say thank you as well.
what great colors! i haven’t consumed enough green cupcakes in my lifetime, and that’s all there is to it. 🙂
Hi. I’m Sara’s coworker and a BIG fan of your blog. The cupcake was incredible. I’m going to dream about these now. Thanks!
I think it was a sorbet which gve it a bit of tanginess. They also had ginger shavings which gave it an interesting spicy after taste
Grace, better get to it.
Thanks Jean! I’m so happy you got to try them.
Knife, sounds interesting.
God dag! Kan jag ladda ner en bild fran din blogg. Av sak med hanvisning till din webbplats!
Chabrelligan – Hej. Tack för att du frågar. Om du använder en bild på Internet, så ja, gå vidare, och gör du ge oss kredit (och helst en länk). Om användningen inte är på Internet, då måste vi ta ut en licensavgift.
Hi. Thank you for asking. If you are using the image on the Internet, then yes, please go ahead, and please do give us credit (and preferably a link). If the use is not on the Internet, then we charge a licensing fee.
Chabrelligan – Förlåt, en korrigering. Om du planerar att använda våra bilder, även på Internet, för kommersiellt bruk, vi tar ut en licensavgift. Om det är för personligt och icke-kommersiellt bruk, finns det ingen avgift.
Sorry, one correction. If you plan to use our images, even on the Internet, for commercial use, we charge a licensing fee. If it is for personal or non-commercial use, there is no fee.
[…] later, I felt compelled to make the Green Tea cupcakes again, but a non-vegan version this time. This is the recipe I […]
Could I substitute the vegetable oil with extra virgin olive oil?
Beatrice, you certainly can. Depending on how strong your olive oil is, it will impart an olive oil flavor, but if you like it…
Hi!
Do you think it is better to substitute the sour cream with plain yogurt?
Christina, give it a try and see if you like it. I don’t think it will be exactly the same but it should still be good. I would use full fat yogurt.
I do not have baking soda.Can I use baking powder and wholewheat flour?
Hi Maria,
Baking powder contains baking soda but it’s not the same. You can try whole wheat flour but you may need a little more oil. Let me know how it turns out.
Best,
Jessica
[…] Preheat the oven to 350 degrees F (325 degrees F with convection). Place muffin liners in a mini muffin tin and a regular muffin tin. In a medium-sized bowl, sift together all purpose flour, cake flour, matcha powder, baking soda, and salt. Set aside. In a large bowl, beat together sugar, oil, eggs, and vanilla. Alternating between dry mix and sour cream, stir into the wet mixture until just combined. Fill mini muffin cups so that the tin looks about 2/3 full. Bake mini muffins for 10 minutes, or until toothpick comes out clean. Remove and let it cool for 13 minutes before removing to a cooling rack. While mini cupcakes bake, fill regular sized tin a little more than 2/3 full. Bake for 18 minutes, or until toothpick comes out clean. Cool for 10 minutes before removing to a cooling rack. Cool cupcakes completely before frosting. Recipe adapted from foodmayhem.com […]