Small Batch Matcha Cupcakes

Short Description

Small Batch Matcha Cupcakes offer a delightful fusion of earthy matcha flavor and classic cupcake sweetness. Designed for smaller gatherings or personal indulgence, this recipe yields six moist and tender cupcakes, each crowned with a luscious vanilla buttercream frosting. The subtle bitterness of matcha balances perfectly with the creamy frosting, creating a harmonious dessert experience.

Why You’ll Love This Recipe

• Perfect Portion: Yields just six cupcakes, ideal for small gatherings or personal treats.
• Balanced Flavor: The earthy notes of matcha complement the sweetness of vanilla buttercream.
• Simple Ingredients: Utilizes common pantry staples, making it accessible for home bakers.
• Quick Preparation: Ready in under an hour, satisfying sudden dessert cravings.
• Versatile Presentation: Suitable for various occasions, from casual tea times to elegant events.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Matcha green tea powder
• Baking powder
• Baking soda
• Granulated sugar
• Egg yolk
• Vegetable oil
• Plain Greek yogurt
• Vanilla extract
• Milk

Directions

1. Preheat Oven: Set your oven to 175°C (350°F) and line a muffin tin with six cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together flour, matcha powder, baking powder, baking soda, and sugar.
3. Combine Wet Ingredients: In another bowl, mix egg yolk, vegetable oil, Greek yogurt, vanilla extract, and milk until well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to ensure a tender crumb.
5. Fill Cupcake Liners: Divide the batter evenly among the six prepared cupcake liners, filling each about two-thirds full.
6. Bake: Place the muffin tin in the preheated oven and bake for 12–16 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before frosting.
8. Prepare Frosting: While the cupcakes cool, prepare the vanilla buttercream frosting (see variations for alternative options).
9. Frost Cupcakes: Once cooled, frost the cupcakes using a piping bag or spatula, as desired.

Servings and Timing

• Servings: 6 cupcakes
• Preparation Time: 15 minutes
• Baking Time: 12–16 minutes
• Total Time: Approximately 30 minutes

Variations

• Matcha Buttercream: Incorporate matcha powder into the buttercream for an intensified green tea flavor.
• Raspberry Buttercream: Add raspberry puree to the frosting for a fruity twist and vibrant color.
• Chocolate Ganache: Top with a rich chocolate ganache for a decadent treat.
• Citrus Zest: Infuse the batter with lemon or orange zest for a refreshing citrus note.
• Mini Cupcakes: Use a mini muffin tin to create bite-sized versions, adjusting the baking time accordingly.

Storage/Reheating

• Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be refrigerated and consumed within 3 days.
• Freezing: Unfrosted cupcakes can be frozen for up to 1 month. Thaw at room temperature before frosting and serving.
• Reheating: To enjoy warm, microwave an unfrosted cupcake for 10–15 seconds. Avoid reheating frosted cupcakes to maintain frosting texture.

FAQs

What type of matcha powder is best for baking?

Culinary-grade matcha is recommended for baking due to its robust flavor and cost-effectiveness compared to ceremonial-grade matcha.

Can I use whole eggs instead of just the yolk?

Yes, you can substitute the egg yolk with a whole egg, which may result in a slightly different texture but will still yield delicious cupcakes.

Is it necessary to use Greek yogurt?

Greek yogurt adds moisture and tenderness to the cupcakes. If unavailable, you can substitute with sour cream or plain yogurt.

How can I make these cupcakes dairy-free?

Replace Greek yogurt with a dairy-free alternative like coconut yogurt and use plant-based milk in place of regular milk.

Can I double the recipe?

Absolutely. Doubling the ingredients will yield 12 cupcakes. Ensure even distribution of batter and adjust baking time as needed.

Why did my cupcakes sink in the middle?

Overmixing the batter or opening the oven door during baking can cause cupcakes to sink. Mix until just combined and avoid disturbing the oven during baking.

How do I achieve a more intense matcha flavor?

Increase the amount of matcha powder slightly, but be cautious as too much can introduce bitterness.

Can I add fillings to these cupcakes?

Yes, consider adding a filling like red bean paste or a dollop of flavored cream in the center before baking for added flavor.

What’s the best way to frost these cupcakes?

Using a piping bag with a star tip can create a professional look, but a simple spatula can also be used for a rustic appearance.

Are these cupcakes suitable for children?

Yes, the subtle sweetness and mild matcha flavor make them enjoyable for children, though it’s advisable to monitor caffeine intake for younger kids.

Conclusion

Small Batch Matcha Cupcakes are a delightful treat that combines the unique flavor of matcha with the classic appeal of cupcakes. Their manageable portion size makes them perfect for intimate gatherings or personal indulgence. With simple ingredients and straightforward preparation, these cupcakes are an excellent choice for both novice and experienced bakers looking to explore the world of matcha-infused desserts.

Print