Matcha cupcakes are a unique and delicious treat that combines the earthy flavor of matcha green tea with the sweetness of a classic cupcake. These cupcakes are perfect for any occasion, offering a sophisticated twist on traditional flavors. This recipe will guide you through making soft, fluffy matcha cupcakes topped with a creamy frosting.
Ingredients
For the cupcakes:
- 1 ¼ cups all-purpose flour
- 2 tablespoons matcha powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the frosting:
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon matcha powder (optional, for color and flavor)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, sift together the flour, matcha powder, baking soda, baking powder, sugar, and salt. Set aside.
- Combine the wet ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cupcakes.
- Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting: In a large bowl, beat the heavy whipping cream, granulated sugar, and matcha powder (if using) until stiff peaks form. Be careful not to overbeat, as this can cause the cream to become grainy.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them with the whipped cream using a piping bag or a spatula. For an extra touch, you can dust the tops with a little more matcha powder.
FAQs
1. What is matcha? Matcha is a type of green tea made from specially grown and processed tea leaves. It is ground into a fine powder and has a vibrant green color. Matcha is known for its earthy flavor and numerous health benefits.
2. Can I use a different type of milk instead of buttermilk? Yes, you can substitute buttermilk with regular milk or a non-dairy alternative like almond milk or soy milk. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of milk and letting it sit for 5 minutes.
3. Where can I find matcha powder? Matcha powder can be found in most grocery stores, especially in the tea or international sections. You can also purchase it online. Look for culinary-grade matcha for baking purposes.
4. Can I make these cupcakes vegan? Yes, you can make vegan matcha cupcakes by using plant-based milk (like almond or soy milk) and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg. Use a vegan whipped cream or frosting for the topping.
5. How should I store matcha cupcakes? Store matcha cupcakes in an airtight container in the refrigerator for up to 3 days. If you need to store them longer, you can freeze the unfrosted cupcakes for up to 3 months. Thaw them in the refrigerator overnight before frosting and serving.
6. Can I add other flavors to the frosting? Absolutely! You can add a teaspoon of vanilla extract or a few drops of almond extract to the whipped cream for additional flavor. You can also experiment with different types of frosting, such as cream cheese frosting or buttercream.
7. Why are my cupcakes dense? Dense cupcakes can result from overmixing the batter or using too much flour. Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife. Mix the batter until just combined to avoid overworking the gluten.
Enjoy baking and savoring these delightful matcha cupcakes! If you have any other questions or need further assistance, feel free to ask. Happy baking!