Irresistible Matcha Cupcakes with Almond Buttercream Frosting | Japanese Style Dessert

Matcha actually grows from the same plant as green tea but you can easily distinguish them from the other when you buy them on the store. Matcha comes in powder form and involves whisking the tea powder and drinking it all. Green tea on the other hand comes as a loose-leaf and is prepared y infusing the leaves in water. Since matcha comes in powder form, it can easily be incorporated in many desserts.

What are other uses matcha (抹茶-Japanese powdered green tea) has aside from drinking?

Here are some examples!

• soba (buckwheat noodles)
• other sweets like candy, crepes, ice cream, chocolates, shaved ice, pudding
• baked goods like cookies, scones, waffles, pancakes

And of course, these delicious Japanese Style Matcha cupcakes!! To celebrate St. Patrick’s Day, I wanted to share these with you. These are no ordinary cupcakes… The cake base is light and pairs beautifully with the almond buttercream. If you’re a fan of Japanese desserts, you might also enjoy another Japanese dessert option for a different but equally delightful treat.

Matcha for first-timers

Some people find matcha a bit scary to try because it’s green tea and when they hear green tea, not many are excited about it. But if I were to give someone a first taste of a matcha cake, this would be it.
It’s a good way to introduce the flavor of matcha and tea to your taste buds.
Never had a matcha cake before? This is a good start for a recipe!
It’s straightforward and tastes delicious. If you can make it by Friday, even better!
Don’t forget to wear green this Friday!



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Japanese Style Matcha Cupcakes with Almond Buttercream Frosting





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• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Cuisine: Japanese

Ingredients


Units
USM

Scale
1x2x3x



Matcha cupcakes

• 180 grams unsalted butter
• 150 grams sugar
• 3 eggs (beaten)
• 150 ml low fat milk
• 300 grams 薄力粉 hakurikiko (translated light or weak flour* see note)
• 4.5 tablespoons matcha
• 1.5 teaspoons baking powder

Almond buttercream frosting

• 6 cups confectioners’ sugar
• 1 cup unsalted butter (2 sticks)
• 4 1/2 tablespoons milk (plus more, if needed)
• 4 teaspoons almond extract
• 1/4 teaspoon salt






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Instructions

Matcha cupcakes

1. First, measure out all your ingredients and have them ready.
2. Preheat your oven to 335F.
3. Starting with the butter, put it into a stand mixer and using a whisk, whip up until nice and fluffy. Add in the sugar and whip until incorporated.
4. Next add in the 3 beaten eggs and mix. Lastly, add the milk and mix until just incorporated.
5. Using another bowl, combine the dry ingredients and mix using a whisk.
6. Take the dry ingredients and gradually add to the wet ingredients and mix until just incorporated (should not look grainy).
7. Put batter into a cupcake pan and bake in the oven for 22-25 minutes.
8. Use the toothpick test to check for doneness. Once complete, remove from the pan and cool on a wire rack.

Almond Buttercream Frosting

1. As the cupcakes cool. now you can make the frosting!
2. Using a stand mixer and flat beater, combine the confectioners sugar, butter, the 4 1/2 Tbs. milk, extract and salt and beat on low speed until combined, about 1 minute.
3. Scrape sides if needed and gradually increase speed to medium. Continue to beat until fluffy, about 2-3 minutes. Spread on cupcakes and sprinkle with matcha powder!

Notes

if you cannot find the Japanese flour, hakurikiko, you may be able to substitute with cake flour which has a  similar protein content ~8%, but I haven’t tried using cake flour yet. Will update this post once I do!

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