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High in antioxidants with an uplifting boost from caffeine, sipping matcha tea is the perfect pick me up. The green tea powder isn’t only good for drinking, the subtle grassy flavor blends beautifully into delicately sweet baked goods. I top my matcha cupcakes with creamy vanilla frosting for a treat that tastes just like a matcha latte from a fancy cafe. Try some today using your Farmer Owned ingredients for a dessert that’s good for you too.
Makes 10 – 11 cupcakes
Ingredients:
1 stick of unsalted butter, at room temperature
1 cup of granulated sugar
1 egg, separated
1 teaspoon of vanilla extract
1 cup of cake flour
1 1/2 teaspoons of baking powder
1 tablespoon of matcha powder
1/2 teaspoon of salt
1 cup of whole milk
Frosting:
1 stick of unsalted butter, at room temperature
2 cups of confectioners sugar
1/2 teaspoon of vanilla extract
pinch of salt
Measure out all your ingredients and make sure the egg, milk and butter are at room temperature.
In a large bowl, cream together butter and sugar until light and fluffy. Add the egg yolk and vanilla. Mix to combine.
In a small bowl, whisk together the dry ingredients. Add one third of the dry ingredients to the butter and sugar and mix to combine.
Follow the dry ingredients with half of the milk. Add the rest of the dry in two additions, alternating with the rest of the milk. Scrape the sides of the bowl down between additions.
In a separate bowl, beat the egg white until soft peaks form. Fold the egg white into the cupcake batter, being careful not to deflate it.
Scoop the batter into a muffin tin that has been lined with paper liners.
Bake in a 325°F oven for 18 – 20 minutes until the cupcakes spring back to the touch. Cool completely.
To make the frosting, beat the butter until smooth. Slowly add the confectioners sugar and mix until combined. Add the vanilla and a pinch of salt. Place the frosting in a piping bag and decorate the cupcakes however you wish.
Enjoy!
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Matcha Cupcakes
- Prep Time: 20 MIn
- Cook Time: 20 Min
- Total Time: 40 Min
- Yield: 10-11 1x
Print Recipe
Pin RecipeDescription
These Matcha Cupcakes feature creamy vanilla frosting for a treat that tastes just like a matcha latte from a fancy cafe.
Ingredients
CUPCAKES
- 1 stick of unsalted butter, at room temperature
- 1 cup of granulated sugar
- 1 egg, separated
- 1 teaspoon of vanilla extract
- 1 cup of cake flour
- 1 1/2 teaspoons of baking powder
- 1 tablespoon of matcha powder
- 1/2 teaspoon of salt
- 1 cup of whole milk
FROSTING
- 1 stick of unsalted butter, at room temperature
- 2 cups of confectioners sugar
- 1/2 teaspoon of vanilla extract
- pinch of salt
Instructions
Measure out all your ingredients and make sure the egg, milk and butter are at room temperature.
In a large bowl, cream together butter and sugar until light and fluffy. Add the egg yolk and vanilla. Mix to combine.
In a small bowl, whisk together the dry ingredients. Add one third of the dry ingredients to the butter and sugar and mix to combine.
Follow the dry ingredients with half of the milk. Add the rest of the dry in two additions, alternating with the rest of the milk. Scrape the sides of the bowl down between additions.
In a separate bowl, beat the egg white until soft peaks form. Fold the egg white into the cupcake batter, being careful not to deflate it.
Scoop the batter into a muffin tin that has been lined with paper liners.
Bake in a 325°F oven for 18 – 20 minutes until the cupcakes spring back to the touch. Cool completely.
To make the frosting, beat the butter until smooth. Slowly add the confectioners sugar and mix until combined. Add the vanilla and a pinch of salt. Place the frosting in a piping bag and decorate the cupcakes however you wish.
Enjoy!
