Matcha Cupcakes Recipe
Light, soft matcha cupcakes topped with creamy, homemade matcha buttercream to match! Decorated with a green tea kitkat and a light dusting of pure matcha powder, these are the perfect are the perfect blend of sweetness and bitterness!
Servings: 18 cupcakes
Ingredients
Cupcake batter:
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 3 tsp vanilla extract
- 6 large eggs
- 3 cups all-purpose flour
- 3 tbsp matcha green tea powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups sour cream
Buttercream:
- 2 cups unsalted butter room temperature
- 1 tsp vanilla extract or seeds from 1 vanilla bean
- 5 cups confectioner’s sugar
- 3 tbsp matcha green tea powder plus extra for dusting
- Matcha kit kats for decorating
Instructions
Bake the cupcakes:
- Beat the butter and sugar with an electric mixer until pale and smooth. Add the vanilla extract, and eggs one at a time, mixing with each addition.
- In a separate bowl, combine the flour, matcha green tea powder, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream.
- Spoon the batter into 2 lined cupcake pans. Bake at 350F for 20-30 minutes, or until a skewer inserted into the centers comes out clean. Cool completely.
Make the buttercream:
- Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and confectioner’s sugar one cup at a time, beating with each addition.
- Add the matcha green tea powder to the buttercream and mix well. Place the buttercream into a piping bag fitted with a large, star-shaped piping tip (I used a Wilton 2D).
Assembly:
- Pipe a swirl of buttercream onto each cupcake.
- Top with a dusting a matcha green tea powder and a kit kat. Enjoy!