Japanese Style Matcha Cupcakes with Almond Buttercream Frosting
Servings Prep Time
12cupcakes 20minutes
Cook Time
25minutes
Servings Prep Time
12cupcakes 20minutes
Cook Time
25minutes
Ingredients
Matcha cupcakes
Almond buttercream frosting
Instructions
Matcha cupcakes
  1. First, measure out all your ingredients and have them ready.
  2. Preheat your oven to 335F.
  3. 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.
  4. Next add in the 3 beaten eggs and mix. Lastly, add the milk and mix until just incorporated.
  5. Using another bowl, combine the dry ingredients and mix using a whisk.
  6. Take the dry ingredients and gradually add to the wet ingredients and mix until just incorporated (should not look grainy).
  7. Put batter into a cupcake pan and bake in the oven for 22-25 minutes.
  8. Use the toothpick test to check for doneness. Once complete, remove from the pan and cool on a wire rack.
Almond Buttercream Frosting
  1. As the cupcakes cool. now you can make the frosting!
  2. 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.
  3. 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!
Recipe Notes

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!