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
Ingredients
Units
Scale
Matcha cupcakes
- 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
Instructions
Matcha cupcakes
- 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!
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!