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Mini Matcha Cupcakes Recipe

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3.8 from 30 reviews

  • Author: Diane
  • Total Time: 45 minutes
  • Yield: 36 mini cupcakes

Description

These Mini Matcha Cupcakes are delightful bite-sized treats combining the earthy flavor of matcha green tea with a light and fluffy whole wheat pastry flour cake. Topped with a creamy matcha almond buttercream frosting, these cupcakes are perfect for tea parties, special occasions, or anytime you want a unique, delicious dessert. Made with simple ingredients and baked to perfection, they offer a balance of sweet and slightly nutty flavors with a vibrant green hue.

Ingredients

Cupcake Batter

  • 2 1/2 cups whole wheat pastry flour, sifted (or all-purpose flour)
  • 1 1/4 cups sugar
  • 3 tbsp matcha powder
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk of choice
  • 2 large eggs
  • 1/2 cup oil (avocado or canola oil)
  • 2 tsp almond extract

Matcha Almond Buttercream Frosting

  • 1 stick butter, softened (salted preferred)
  • 2 tbsp honey
  • 1 tsp almond extract
  • 2 cups powdered sugar
  • 2 tsp matcha powder
  • 1-2 tbsp milk of choice (to thin as needed)

Instructions

  1. Preheat Oven: Heat the oven to 350°F (175°C). Line a mini cupcake tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In the bowl of a stand mixer or large mixing bowl, sift together the whole wheat pastry flour, sugar, matcha powder, baking powder, and salt until well combined to ensure a smooth batter.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, oil, and almond extract until fully combined to create a uniform wet mixture.
  4. Blend Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a mixer at medium speed, beat until just combined to avoid overmixing the batter.
  5. Fill Cupcake Liners: Using a small cookie scoop or spoon, fill each cupcake liner about 3/4 full with the batter to allow for proper rising while baking.
  6. Bake Cupcakes: Place the cupcake tin in the oven and bake for 8-12 minutes. The cupcakes are done when they lightly spring back when pressed gently on top.
  7. Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the pan before frosting to prevent melting the frosting.
  8. Make Frosting - Cream Butter Mixture: In a mixing bowl, cream together the softened butter, honey, and almond extract until smooth and fluffy.
  9. Add Matcha and Sugar: Gradually add the matcha powder and powdered sugar to the butter mixture. Beat thoroughly until the frosting is smooth and well blended.
  10. Adjust Frosting Consistency: Add 1 to 2 tablespoons of milk as needed, a little at a time, to thin the frosting to a pipeable consistency.
  11. Pipe Frosting onto Cupcakes: Transfer the frosting into a piping bag or a zip-top plastic bag with a corner cut off. Pipe the frosting onto the cooled cupcakes in decorative swirls.

Notes

  • Whole wheat pastry flour provides a slightly nuttier flavor and lighter texture than regular whole wheat flour. Using all-purpose flour is a fine substitute.
  • Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
  • Use sifted powdered sugar for a smoother frosting texture.
  • Adjust the matcha amount in the batter and frosting to taste, depending on desired green tea intensity.
  • For a dairy-free version, substitute butter with a plant-based margarine and use non-dairy milk.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired

Find it online: https://eatwithdiane.com/mini-matcha-cupcakes-recipe/