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.
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
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
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.