Matcha actually grows from the same plant as green
What are other uses matcha (抹茶-Japanese powdered green
tea) has aside from drinking?
Here are some examples!
- soba (buckwheat noodles)
- other sweets like candy, crepes, ice cream, chocolates, shaved ice, pudding
- baked goods like cookies, scones, waffles, pancakes
And of course, these delicious Japanese Style Matcha cupcakes!!
To celebrate St. Patrick’s Day, I wanted to share these with you.
These are no ordinary cupcakes…
The cake base is light and fluffy. Two of my favorite things about Japanese cakes. You never feel like you are eating something super heavy/oily! That could be good or bad I suppose.
And add to that, matcha is healthy for you too. It is green
If only the buttercream was too right?
To sweeten these up, I used my go to buttercream recipe and rather than the usual vanilla, subbed in almond extract.
The result was a sweet and aromatic almond with deep earthy
If you have any ideas… I’m all ears.
Matcha for first-timers
Some people find matcha a bit scary to try because it’s green
It’s a good way to introduce the flavor of matcha and
Never had a matcha cake before? This is a good start for a recipe!
It’s straightforward and tastes delicious. If you can make it by Friday, even better!
Don’t forget to wear green this Friday!
Japanese Style Matcha Cupcakes with Almond Buttercream Frosting
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: Japanese
- 180 grams unsalted butter
- 150 grams sugar
- 3 eggs (beaten)
- 150 ml low fat milk
- 300 grams 薄力粉 hakurikiko (translated light or weak flour* see note)
- 4.5 tablespoons matcha
- 1.5 teaspoons baking powder
Almond buttercream frosting
- 6 cups confectioners’ sugar
- 1 cup unsalted butter (2 sticks)
- 4 1/2 tablespoons milk (plus more, if needed)
- 4 teaspoons almond extract
- 1/4 teaspoon salt
- First, measure out all your ingredients and have them ready.
- Preheat your oven to 335F.
- Starting with the butter, put it into a stand mixer and using a whisk, whip up until nice and fluffy. Add in the sugar and whip until incorporated.
- Next add in the 3 beaten eggs and mix. Lastly, add the milk and mix until just incorporated.
- Using another bowl, combine the dry ingredients and mix using a whisk.
- Take the dry ingredients and gradually add to the wet ingredients and mix until just incorporated (should not look grainy).
- Put batter into a cupcake pan and bake in the oven for 22-25 minutes.
- Use the toothpick test to check for doneness. Once complete, remove from the pan and cool on a wire rack.
Almond Buttercream Frosting
- As the cupcakes cool. now you can make the frosting!
- Using a stand mixer and flat beater, combine the confectioners sugar, butter, the 4 1/2 Tbs. milk, extract and salt and beat on low speed until combined, about 1 minute.
- Scrape sides if needed and gradually increase speed to medium. Continue to beat until fluffy, about 2-3 minutes. Spread on cupcakes and sprinkle with matcha powder!
if you cannot find the Japanese flour, hakurikiko, you may be able to substitute with cake flour which has a similar protein content ~8%, but I haven’t tried using cake flour yet. Will update this post once I do!