These Matcha Cupcakes are easy to make and so delicious!
I love to bake and if there’s one food trend I LOVE incorporating with my recipes, it would have to be MATCHA! This delicious green tea extract has been used in so many drinks and dishes that I decided to create my cupcake recipe for a change. It was one of the best decisions I’ve ever made because once I bit into this creamy frosting and cake texture, I was wowed and kept coming back for more. Of course, I left some for my loved ones to taste as well!
Whether you want to make some for Christmas (it’s green for the festive vibe!) or just because, then here’s my perfect Matcha Cupcake with Green Tea Cream Cheese Frosting recipe!
Matcha Cupcake with Green Tea Cream Cheese Frosting
This bittersweet Matcha Cupcake recipe has the perfect balance of flavors, from the green tea extract down to the cream cheese frosting. It’s also very beneficial for your health, which is an enormous and delicious plus for sweet tooths out there.
Preparation time: 15 minutes
Cook time: 20 minutes
This recipe serves 12 cupcakes.
• 1 1/4 cups of all-purpose flour
• Half a teaspoon of baking powder
• Quarter teaspoon of baking soda
• One tablespoon of powdered Matcha Green Tea sifted
• Pinch of salt
• Two eggs
• Half a cup of sifted brown sugar
• Half a cup of softened unsalted butter
• Half a teaspoon of vanilla extract
• 3/4 cup of Greek yogurt
• One package of cream cheese (eight ounces), softened
• Three tablespoons of Greek yogurt
• Two teaspoons of sifted powdered Matcha Green Tea
• One cup of sifted powdered sugar
- Preheat the oven to 350 degrees Fahrenheit while adding cupcake liners to the muffin tin.
- Mix all the dry ingredients (except sugar) in a bowl and set aside
- Use an electric mixer to beat the eggs and sugar until it has a creamy consistency, preferably around three minutes.
- Add the butter and vanilla extract into the egg mixture, mixing it for another three minutes before adding the Greek yogurt.
- At a low speed, slowly add in the dry ingredients until everything is just combined.
- Fill the cupcake liner only about 3/4 of the way batter.
- Bake the cupcakes for about 15 to 17 minutes. You can also use toothpick test to see if it come out clean (meaning it’s ready)
- Allow it to cool while you make frosting.
- Beat the cream cheese and Greek yogurt together, then add the Matcha Green Tea Powder and sugar. Mix until light and fluffy.
- Once the cupcakes are cool, pipe the frosting on the cupcakes. Serve and enjoy!
Pro-Tips You Should Take Note Of
Here are some tips I learned along the way to make this recipe even better:
• Always make sure that you use fresh ingredients. Avoid letting them sit on your kitchen top for long while you’re baking. Take note that cream cheese can only sit out for a short period of time!
• While you can use any type of green tea powder, make sure that it comes from a reputable brand and without any artificial flavorings or preservatives that would ruin its flavor.
• While I recommend you to eat it while it’s hot, you can still store it in your fridge for three days at the most before it spoils. Do NOT reheat the cupcakes, as the green tea cream cheese frosting would melt! You will know if the cupcakes shouldn’t be consumed if it looks soggy or with a different smell and look.
• When piping the frosting, do so carefully but with speed, since forming the frosting too slowly or quickly would make it look sloppy. Practice makes perfect here!
• Avoid over-beating the ingredients, as this will make the cupcakes stiff and unpleasant to chew. You can use a spatula to beat it slowly instead of a mixer. Also, avoid using too soft butter or cream cheese, since it will end up making the cupcakes have a too-soft consistency.
I hope you enjoyed my Matcha Cupcake recipe. You can take this dessert with you anywhere, and anyone will enjoy it. As long as you avoid making the same baking mistakes and put your hobby of creating sweet delights into the passion, then this recipe will be such a hit. Comment down below if you’ve got more tips or suggestions to make this Matcha Cupcake recipe even better!
Claire is the founder of SumoChef, and her passion is cooking. Her unique approach to cooking is the result of her varied experience and travel abroad. She believes that food is what actually unites people and the dining table is where we set aside our differences. SumoChef is where she finds expression to her passion and she hope be able to contribute to your cooking experience through this./