A few months ago, my family and I wandered into a bakery and they had green tea cake squares out to sample. I loved the color. I loved the texture. I loved the taste. So, now I made my own version! Enjoy :)
Matcha Green Tea Cupcakes:
- 1 c (2 sticks) unsalted butter, room temperature
- 2 c sugar
- 2 large eggs
- 2 large egg yolks
- 3 c all-purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1 c milk
- 2 tbsp matcha tea
Beat butter on high until soft, about 30 seconds. Add sugar, beat until light and fluffy. Add egg/egg yolks one at a time, beating in between to combine. Combine flour, baking powder, and salt in a separate bowl, then add to batter and mix til combined. Mix the matcha powder into the milk until dissolved. Add to the batter and mix. Fill lined cupcake pan with batter 2/3 full. Bake at 350 degrees for about 20 minutes, or until toothpick inserted into cake comes out clean.
- ½ c (1 stick) butter, room temperature
- 2 tbsp half and half or light cream
- 3 c powdered sugar, sifted
Combine ingredients and beat until smooth. If too thin, add more powdered sugar; if too thick, add more cream. Pipe onto cooled cupcakes!
Personally, the buttercream was a tad too sweet for me. I think that a cream cheese frosting would overpower the green tea flavor (hence why I went with a buttercream to begin with), but if I make these again, I’ll add softened cream cheese to the frosting instead of cream to tarten it up a bit!