Matcha Cupcakes With Cinnamon Buttercream
Fluffy, moist, and flavorful matcha cupcakes made with matcha green tea powder and topped with a vanilla cinnamon buttercream.
Equipment
- Stand Mixer (optional, can use a hand mixer)
- Hand mixer (optional, can use a stand mixer)
- Wisk attachment
- Paddle attachment
- Kitchen Scale
- 12-Cupcake pan
- Cupcake liners
- 3 Tablespoon cookie scoop (optional)
- Icing bag and tip (optional)
Ingredients
Matcha Cupcakes
- 1 ½ cups cake flour 177g
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon matcha green tea powder
- 2 teaspoon cinnamon** optional
- 6 tablespoon unsalted butter 84g, room temperature
- ¾ cup sugar 155g
- ½ cup sour cream 115g
- 2 teaspoon vanilla extract
- ½ cup milk
- 3 large egg whites room temperature
Cinnamon Vanilla Buttercream
- 1 cup unsalted butter 224g, room temperature
- 4 cups powdered sugar 460g
- 1 teaspoon cinnamon*
- 2 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoon milk or heavy cream
Instructions
Matcha Cupcake Instructions
- Preheat oven to 350F and prepare a 12-cupcake pan with cupcake liners.
- Combine flour, baking powder, matcha powder, and salt in a medium-sized bowl. Set aside.
- In a large mixing bowl, cream butter and sugar until light in color and fluffy, about 2-3 minutes.
- Add sour cream and vanilla extract and mix until well combined.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk and mix until well combined. Add remaining dry ingredients and mix until well combined. Be sure to scrape down the sides of the bowl as needed to make sure all ingredients are well incorporated. Set aside.
- Add the egg whites to another mixing bowl and whip on high speed until stiff peaks form and you can tip the bowl upside down without spilling. Use either the stand mixer or a handheld mixer for this step.
- Gently fold about half of the whipped egg whites into the rest of the cake batter until mostly combined, then add the remaining egg whites and gently fold until well combined and no white streaks are visible.
- Fill the cupcake liners about ¾ of the way full using a 3-tablespoon cookie scoop (or a regular spoon). Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from the oven and allow to cool for 5 minutes and then move to a cooling rack. Do not add the buttercream until they are completely cool.
Cinnamon Vanilla Buttercream Instructions
- Add the butter to a large mixing bowl and mix until smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract, salt, and 1 tablespoon of milk and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth.
- Add the remaining milk as needed and mix until smooth.
Decorate
- Pipe the buttercream onto the cooled cupcakes and top with extra matcha powder right before serving (optional).
Notes
- *You can add 2 teaspoon of matcha powder to the buttercream if you'd like even more green tea goodness! I recommend keeping the cinnamon, but would still be delish without it!
- **The pictures used don't include cinnamon in the cakes, so if you want a pure and bright green cupcake, I'd recommend leaving it out!
- Store at room temperature for 3-5 days. Can freeze for up to 4 months, just be sure to let them thaw in the refrigerator (they could get soggy if thawed at room temp).
Nutrition
Calories: 484kcalCarbohydrates: 66gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 131mgPotassium: 99mgFiber: 1gSugar: 53gVitamin A: 730IUVitamin C: 0.1mgCalcium: 79mgIron: 0.3mg
Tried this recipe?Let us know how it was!
