Matcha latte cupcakes
for the matcha girlies
Happy new year friends! This is the first recipe of 2025, and it is the most tender and fluffy matcha latte cupcakes. If your go-to order is a cup of matcha, you’ll love making these.
INGREDIENTS:
Cupcake (makes ~ a dozen)
1/2 cup oil
3/4 cup granulated sugar
2 egg
1/3 cup sour cream
3 tbsp milk
1 1/4 cup flour
1 tsp baking powder
2 tbsp matcha powder
Frosting:
1 cup heavy whipping cream
1/2 cup sugar
2 tsp matcha powder
DIRECTIONS
1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the oil and sugar until well combined. Any oil will work, I like to use vegetable oil or avocado oil.
3. Then add the eggs, one at a time, and mix until smooth. Stir in the sour cream and milk. The sour cream will help keep the cupcakes moist and tender and adds a subtle richness. Sour cream is the best for this recipe, but if you don’t have it, you can substitute greek yogurt one to one.
3. Sift in the flour, baking powder, and matcha powder, and mix until just combined. Do not overmix or else the dough will turn a bit tough. Cake flour is best for an extra fluffy cupcake, but all purpose flour will work as well.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for ~20 min, or until a toothpick inserted into the center of a cupcake comes out clean. Then let the cupcakes cool in the pan while we prepare the whipped cream topping.
5. For the matcha swirl frosting, first divide the whipping cream and sugar in half: 1/2 cup cream and 1/4 cup sugar into each bowl.
6. In the first bowl, whip the cream and sugar until stiff peaks form. In the second bowl, sift in the matcha powder, then whip until stiff peaks form.
7. Into a piping bag fitted with a round tip, spoon the regular whipped cream into one side, and the matcha whipped cream into the other side. Gently squeeze the bag to create a swirled effect as you pipe the frosting onto the cupcakes. If you don’t have piping bags, use a zip lock bag instead with a corner snipped off.
8. Optionally dust a little bit of matcha power over the cupcakes, then they’re done!
