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Small Batch Matcha Cupcakes Recipe

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These Small Batch Matcha Cupcakes are perfect for when you want a delightful green tea-flavored treat without making a large batch. They are light, fluffy, and infused with the earthy, vibrant flavor of matcha powder, baked to perfection in just 30 minutes. Ideal for a small gathering or a quick sweet fix.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 2/3 cup (75 g) all-purpose flour (spooned and leveled)
  • 1 1/2 tablespoon (9 g) matcha powder
  • 1 teaspoon (3 g) baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100 g) granulated sugar

Wet Ingredients

  • 1 large egg (room temperature)
  • 1/4 cup (62 ml) milk
  • 1/4 cup (55 g) vegetable oil
  • 1/2 teaspoon (3 g) vanilla extract

Instructions

  1. Preheat oven and prepare cupcake tray. Preheat your oven to 350°F (180°C). Line your cupcake baking tray with 6 cupcake liners to ensure easy removal and clean up.
  2. Mix dry ingredients. In a large mixing bowl, sift together the all-purpose flour, matcha powder, baking powder, salt, and sugar. Mix these ingredients well to distribute evenly and set aside.
  3. Mix wet ingredients. In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until the mixture is homogeneous and smooth.
  4. Combine. Gradually add the dry ingredients into the wet ingredients and whisk either by hand or with an electric mixer until the batter is smooth and all components are fully incorporated without lumps.
  5. Assemble and bake. Pour the batter into the lined cupcake liners, filling each about two-thirds full. Place the tray on the center rack of the preheated oven and bake at 350°F (180°C) for 16-20 minutes or until a toothpick inserted in the center comes out clean.
  6. Serve. Allow the cupcakes to cool in the tin for approximately 2 minutes, then transfer them to a wire rack to cool completely before frosting. Enjoy with your favorite frosting or enjoy plain.

Notes

  • Ensure the egg is at room temperature for better mixing and texture.
  • Do not overfill the cupcake liners to prevent overflowing during baking.
  • Use a toothpick test to check for doneness to avoid under or over-baking.
  • For a richer flavor, you can top the cooled cupcakes with a cream cheese or vanilla buttercream frosting.
  • Store any leftovers in an airtight container at room temperature for up to 2 days.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/small-batch-matcha-cupcakes-recipe/