Mini Matcha Cupcake 3

You may remember the Matcha Green Tea Cupcakes I made in November of last year. I gave a batch to my friend Sara for her birthday and she shared some with a co-worker, Jean. Jean loved the cupcakes so Sara asked me to make some for Jean on her birthday. There’s nothing that makes me feel better than people enjoying my food so of course I said yes. As I made these cupcakes, I was debating whether or not to post the recipe again. After all, it’s the same recipe, just cut in half. But, I decided that I have a few helpful tips to add so I’m posting. Plus, this is one of my most popular recipes and it’s so easy to make. I hope you make these for your best friend on their birthday.

The first time I made these, I needed a lot, but that’s a pretty large batch. This may be a more reasonable size. The problem with halving this recipe or many others is that you’ll need half of a large egg. This is really not as complicated as it sounds. There’s two ways to tackle this. Lightly beat a large egg and use 1 1/2 tablespoons of it or if you have a scale, measure half out, which should be 25 grams. Now you can half recipes to your hearts content.

I decided to make mini cupcakes because I had these great little paper liners that were green, so it fit the green tea theme perfectly. If you want to make regular sized cupcakes, feel free. Just bake for 15 minutes instead.

froggie cupcake liner green and white cupcake liner

Mini Matcha Green Tea Cupcakes
~32 miniature cupcakes

  • 1/2 cup all-purpose flour
  • 1/2 cup cake flour
  • 2 teaspoons matcha powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup + 2 tablespoons white sugar
  • 1/2 cup vegetable oil
  • 1 1/2 large eggs
  • scant 1 teaspoon vanilla extract
  • 1/2 cup sour cream


  • 1 1/4 cups confectioners’ sugar
  • 2 teaspoons matcha powder
  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F (325 degrees F with convection). Place muffin liners in a mini 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. Fold in half of the dry mixture into the wet mixture, just until combined. Stir in half of the sour cream until marble-looking. Fold in the rest of the dry mixture, then the rest of the sour cream, just until mostly combined. It can look a little marbled.

cupcake batter

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.

cupcake batter in tin

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. Cool completely before frosting.

green tea cupcakes sans frosting

7. 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.

8. Frost with piping bag. Serve immediately or store in the refrigerator. Bring back to room temperature before eating. 10 minutes should do for such small cupcakes.

Mini Matcha Cupcakes

posted by jessica at 02:46 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.