Go Back
+ servings
Print

Matcha Cupcakes with Whipped Cream Frosting

This recipe for Matcha Cupcakes yields a spongy, light cake with green tea flavour and a hint of sweetness. Pair the cupcakes with whipped cream or buttercream for a more decadent sweet treat.
Course Dessert, Snack
Cuisine Asian, Japanese
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Calories 219kcal
Author Michelle

Ingredients

Matcha Cupcakes:

  • 80 g cake flour sifted
  • ½ teaspoon baking powder
  • 1 teaspoon matcha sifted
  • 30 g unsalted butter melted
  • 25 ml whole milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 60 g granulated sugar

Whipped Cream Frosting:

  • 100 ml heavy whipping cream 36% milkfat
  • 10 g powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Make the cupcakes:

  • Preheat oven to 325°F/163°C.
  • Line a muffin tin with 6 cupcake liners.
  • Sift the cake flour, baking powder and matcha powder in a large bowl. Set aside.
  • In a separate medium bowl, combine the melted butter, whole milk and vanilla extract. Give it a stir and set aside.
  • Add 2 whole eggs to a stand mixer bowl (or large mixing bowl if using hand-held electric mixer) and place over the double boiler filled with simmering hot water.
  • Whisk until the eggs become foamy.
  • Add in the granulated sugar and continue whisking until the egg mixture reaches 40°C (or hot to the touch).
  • Remove the egg mixture from heat and continue to whip until the egg has become light yellow/pale in colour and reaches ribbon stage (when you remove the whisk and can draw a figure "8" and it sits on top for a second before disappearing). This will take about 5-8 minutes, depending on your mixer speed.
  • Add the sifted cake flour mixture into the whipped egg mixture in two additions, folding it in gently with a spatula, taking care not to deflate the whipped egg too much.
  • Take about 1 large scoop of cake batter and add it to the melted butter mixture, stirring it in to lighten.
  • Pour the lightened butter mixture into the cake batter and fold to incorporate using a spatula. Again, being careful not to overwork the batter.
  • Transfer the cake batter into the prepared cupcake liners.
  • Give the pan a few taps to release any trapped air bubbles.
  • Bake the cupcakes at 325°F/163°C for 18-20 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
  • Halfway through the bake time, or when the tops of the cupcakes have set, cover with a large piece of aluminum foil.
  • Remove from oven and let cool on a wire rack before frosting.

Make the whipped cream frosting:

  • In a bowl, combine the heavy cream, powdered sugar and vanilla extract.
  • Whip with a wire whisk until it reaches almost stiff peaks.
  • Transfer the whipped cream to a piping bag fitted with a piping tip and decorate the cupcakes.

Nutrition

Calories: 219kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 69mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg