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.
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
Frosting
- 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.
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. Cool completely before 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.
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i LOVE matcha! I once made matcha cookie as well, but I think I prefer the moistness of matcha muffins.
Love your green paper liners!
Where did you find these adorable cupcake liners? I love them!
Love all this green goodness. Now I know what to do with the rest of the matcha in my container in the fridge. Cupcakes, here I come! 😉
Wow that frosting reminds me of the seventies!!! Totally cute and I love the liners!
Wooow, they look nice. I love the Color ant the great Taste of Matcha, yummy 🙂
Jess – thanks so much again for the wonderful cupcakes. They were so savory.
Jackie, the frogs are from Pattycakes, but I don’t remember where I got the other one.
Sara, you’re welcome! I don’t think you mean savory though.
Oops, I meant to link to Pattycakes.
These are so pretty! What a sweet treat! love the olive green color 🙂
cheers!!
it’s so rare to see baked goods in this lovely hue. it puts the normal brown batter to shame. 🙂
THANK YOU JESSICA!!! They were sooo delicious. 🙂
Those really looks yummy…These are mouth watering….Thanks for the recipe. I am going to try it soon. I’ll tell you the result soon.
I made this recipe a few days ago in the spirit of the cherry blossom festival in DC and the cupcakes were delicious!
I made these for a baby shower and they were awesome! The only thing I would change is to use almond extract instead of vanilla. I did a batch of both and the almond ones were, hands down, way better! I did keep the vanilla in the icing though. I also made a plum wine frosting that I layered on top and then did huge dollops of this icing on top. The flavors all together were phenomenal and the look was awesome with the light purple more textured frosting in the middle. Oh and this was the first time I have ever even baked a cake from scratch. I loved it!! Oh and they were fighting over the last one… they were that good. 🙂 I have a new favorite cake!
Melissa, I love the color scheme you did: purple and green is awesome!
My first green tea cake was a disaster! If I use this recipe, how long will it take for me to bake a loaf, about 6″X8″?
Hi Alyssa, I’m not really familiar with baking in a 6″x8″ loaf pan. That seems like a weird size to me. This recipe is also not ideal for loaf which is usually a denser and richer batter.