Matcha Cupcakes with Cream Cheese Frosting
This recipe for Matcha Cupcakes with Cream Cheese Frosting is so simple and yet so delicious! Whether you're looking for something unique to make to help satisfy that sweet tooth or a lighter dessert to help you stick to your diet, these green tea-filled cupcakes are the perfect dessert for you. Or you could take these cupcakes to a spring picnic, and you'll be the talk of the dessert table.
It's no secret that matcha green tea desserts are the new hot food trend in the world of desserts. And green tea is good for you, too! Sure, it's not as healthy when it's baked into a cupcake (but you don't need to tell anyone else that.)
A Note from the Chef:
"Hi there! Holly here from Club Crafted to blow you away with this matcha recipe! Matcha cupcakes with cream cheese frosting are the perfect balance of earthy matcha green tea flavor and sweet cream cheese. It’s a unique cake flavor that will definitely take you by surprise, and it’s great paired with the tangy sweetness of cream cheese frosting.
There’s nothing complicated about making matcha cupcakes. Simply add the food grade matcha powder to an otherwise simple sour cream-based cupcake recipe and you have really soft, moist cupcakes.
Now, let’s bake!"
Serves1 Dozen Cupcakes
Cooking Time18 min
Cooking Vessel Size12-cup Muffin Tin
Ingredients
- 1/2 cup sugar
- 2 tablespoon sugar
- 1/4 cup unsalted butter, room temperature
- 2 tablespoon vegetable oil
- 2 eggs
- 1/4 cup sour cream
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon cooking grade matcha powder
- 1 teaspoon cooking grade matcha powder
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 8 ounce cream cheese, room temperature
- A pinch of salt
- 1/2 cup butter, room temperature
- 2 1/2 cup powdered sugar (add more to desired taste)
- 1 teaspoon pure vanilla extract
Instructions
For the Cupcakes:
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Preheat the oven to 350 degrees and line a cupcake pan with liners.
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In one bowl, whisk together the flour, baking powder, baking soda, matcha powder and salt and set aside.
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In your mixer bowl fitted with a paddle attachment, cream together the butter and sugar. Add the oil and vanilla, followed by each egg until fully mixed. Mix in the sour cream until smooth. Slowly add the dry ingredients until no white remains, scraping the bowl in between additions.
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Divide the batter between the prepared cupcake liners and bake for about 18 minutes until an inserted toothpick comes out clean. Let cool completely before removing from the pan.
For the Cream Cheese Frosting:
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In the bowl of your mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes and smooth and fluffy. Add the powdered sugar in batches, scraping the bowl in between, until you reach your desired sweetness. Mix in the vanilla and beat for about one minute to ensure no lumps remain.
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Move the frosting to a pastry bag fitted with a piping tip and pipe the frosting onto cooled cupcakes. Top with sprinkles or dust with extra matcha powder and you have beautiful cupcakes without excessive hassle!