Deliciously soft matcha cupcakes base with a savory-earthy matcha cream cheese frosting. An easy recipe that yields a fantastic cupcake!
After making these Matcha Cupcakes for the first time, there had been only one thought left in my mind: It’s unfortunate that the original recipe only makes 9 cupcakes. With something as good as these, there’s no way that 9 cupcakes would be enough. There’s no way that a household of 6 could be forced to share just 9 of these scrumptious Matcha Cupcakes among them, because then some wouldn’t be able to have two cupcakes. I think you would want to eat at least two, once you get a taste of these.
These are possibly the best version of homemade Matcha Cupcakes I have ever eaten. I am really not exaggerating.
I have always found success in the recipes from Yummy PH, but after a bad experience with one of their matcha-related recipes, I was a little iffy about trying another one. Reading through this recipe however, I saw that the structure of the ingredients seemed fine. And well, CLEARLY things went well or I wouldn’t be writing about this now.
Recipe notes
This recipe is quite frankly made up of two main things: An excellent cupcake base, and an equally excellent frosting. The frosting can actually double as a spread for toast, and if you follow the recipe below you will definitely have some extra. The original frosting recipe can frost 9 cupcakes generously, and then some. Based on my personal preference for cupcake to frosting ratio (which is to say: NOT piling it on), I could probably frost 18 cupcakes with just this amount of frosting. My advice is to make a double batch of Matcha Cupcakes, because you will be craving for more.
The taste of these cupcakes- and therefore the success of this recipe- is largely dependent on the matcha powder you use. Good quality matcha will obviously yield a better tasting cupcake. Do NOT under any circumstance use sweetened matcha with all the added sugar and fillers, because it will not create the same Matcha Cupcakes as you see here. It will not be as green and it will not taste as nuanced.
The matcha powder I have been using for my baking is the Ceremonial Grade Matcha from Matcha King. This is a local business based in Cebu, and I can tell you their matcha has not failed me yet. Good-quality matcha can be a little pricey, but I definitely think it’s worth it. I mean, look at the gorgeous crumb this matcha powder has produced:
As always, I just want to add a little reminder not to overmix the cupcake batter in order to produce these soft and fluffy Matcha Cupcakes. They pair so dreamily well with cream cheese-based matcha frosting! This frosting will be making many more appearances in the future. I can already see it.
Matcha Cupcakes with Matcha Cream Cheese Frosting
Ingredients
For the cupcakes
- 1 cup cake flour
- 2 tablespoons unsweetened matcha powder
- ½ teaspoon baking pwder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons butter, lightly softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh milk, room temperature
For the frosting
- 1 227- gram bar cream cheese, softened
- ¼ cup butter, softened
- 1½ cups confectioner's sugar
- 1 tablespoon unsweetened matcha, or to taste
Instructions
Make the cupcakes
- 1. Preheat oven to 350°F (180°C). Line a regular 12-cup muffin tin with 9 cupcake liners.
- 2. In a large bowl, cream together butter and sugar until light and fluffy. (You can also use an electric mixer fitted with a paddle attachment. Beat on medium-high speed for 3 to 5 minutes.) Add in the egg and vanilla extract, then mix until well combined. Make sure to scrape down the sides of the bowl as you mix.
- 3. Over the wet mixture, sift in the flour, matcha powder, baking powder, baking soda, and salt.
- 4. Using a spatula, mix in the dry ingredients until some streaks of flour remain. Add in the milk and mix just until combined. (For the electric mixer, do this step on low speed. I recommend using a spatula though to avoid overmixing.)
- 5. Divide batter evenly among the lined cups. (I like to put a bit of water in the empty cups of the muffin tin.) Bake in the oven for 16 to 18 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Make the frosting
- 6. In a medium bowl, cream together cream cheese and butter until smooth. Sift the confectioner's sugar and matcha powder on top, then mix until well-combined.
- 7. Transfer frosting to a piping bag fitted with your preferred decorating tip. Pipe frosting on the completely cooled cupcakes. Serve immediately or let cool in the fridge before serving. (Both are great ways to eat this delicious cupcake!) Leftovers can be stored in an airtight container in the refrigerator up to 5 days.
Notes
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8 Comments
Janet
Hi! Your post looks so yummy and I really want to try and make these but I am in self isolation right now and I cannot eat 9 of them in a go. I want to make only like one or two. Do you think it will turn out just as tasty if I cut down your recipe by 3/4? I don’t bake but I am definitely craving for some cupcakes. Thank you!!
Clarisse
Hi Janet! I recommend halving the recipe and then freezing the ones you don’t end up eating, individually wrapped and unfrosted. They will last months this way. Here’s a helpful article— https://www.lifeasastrawberry.com/cupcakes-104-how-to-store-and-freeze-cupcakes/
Vivian
For the butter, did you use Unsalted or Salted? I know most baker’s use unsalted but just want to be sure. And are the cupcakes dense and moist, because that’s how I usually prefer them. Thank You!
Clarisse
Hi Vivian, you can use salted as well if that’s what’s available and cut back on the salt by half, but I almost always use unsalted butter in baking. I will fix the recipe box to specify unsalted. Thanks for pointing that out. 🙂
As for the cupcakes, these are not dense. They are more the soft and fluffy kind.
Brian
Hi Clarisse, I am planning on making these cupcakes soon. 1.) I was just wondering if the sugar content for the cupcake ingredients can be reduced from 3/4 cup to 1/2 cup since the frosting would be sweet? 2.) If no frosting is added, would 1/2 cup sugar be ok (would it impart a slightly sweet or bitter taste)? Thank you in advance for your response.
Clarisse
Hi Brian, you can probably safely reduce the sugar for the cupcakes by 1/8 cup but I would recommend that you reduce the sugar in the frosting instead. 3/4 to 1 cup sugar for the frosting should be fine.
These cupcakes aren’t that sweet, as far as I can remember. And they didn’t taste that bitter either, although it will depend on your matcha powder. Mine had some floral notes and that’s what came through. With the cream cheese frosting, it was a balanced cupcake overall.
SHOBE NICHOLE
Hi, can I use all purpose flour instead of cake flour?
Clarisse
Cake flour will produce lighter and fluffier cakes. Rather than sub with all purpose, I recommend that you substitute with a DIY cake flour instead:
Measure out 1 cup all-purpose flour, remove 2 tablespoons of the flour then replace with 2 tablespoons cornstarch. Make sure to whisk together properly to distribute the cornstarch before using.