Matcha Green Tea Cupcakes
Soft and fluffy Matcha Green Tea Cupcakes topped with a white cloud of vanilla whipped cream taste just like a Matcha green tea Frappuccino! These cupcakes are delicate with just enough matcha flavor without being overpowering or bitter.
Servings: 12 cupcakes
Ingredients
Matcha Cake
- 1 ¼ cup all-purpose flour 175 g
- 2 tablespoon matcha powder 11 g
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup granulated sugar 141 g
- ¼ teaspoon kosher salt
- ¾ cup buttermilk 175 g
- ½ cup vegetable oil 105 g
- 1 large egg
- ½ teaspoon pure vanilla extract
Whipped cream
- 1 cup heavy whipping cream 236 g
- ½ teaspoon pure vanilla extract
- ¼ cup granulated sugar 47 g
- ½ - 1 teaspoon matcha powder
Instructions
- Preheat the oven to 350°F and line a 12 cup standard size muffin pan with cupcake paper and set aside.
- In a large mixing bowl, whisk together buttermilk, oil, egg and vanilla extract until thoroughly combined.
- Sift flour, matcha powder, baking soda, baking powder in another bowl, add salt and sugar and whisk until evenly distributed. Add the flour mixture into the wet ingredient mixture and stir until a smooth batter forms.
- Divide batter evenly into 12 muffin cups using a large cookie scoop and bake for 17 minutes until a toothpick inserted in the middle of the cupcakes comes out clean with just a few crumbs attached.
- Allow the cupcakes to cool in the pan for 10 - 15 minutes until cool to the touch before removing them from the pan and setting them on a wire rack to cool completely.
- To make the whipped cream, beat together heavy whipping cream, vanilla extract and sugar until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes. Dust some matcha powder on top. Keep refrigerated.
Video
Notes
- Use culinary matcha powder for baking, make sure your matcha powder is pure tea powder and not a matcha powder mix used to make matcha latte.
- The whipped cream will last as long as the cupcakes without any stabilizing agent, but make sure you beat until stiff peaks.
- You can stabilize the whipped cream using ½ - 1 teaspoon of gelatin powder, bloom it in a tablespoon of water, microwave until completely dissolved, and mix this in with the whipped cream while it is at soft peak stage and continue beating until stiff peaks.
Nutrition
Serving: 80g | Calories: 278kcal
