Who doesn’t like Matcha? I fell in love with Matcha my freshman year of college. Same time when I had my first boba experience. Just thinking about Matcha Boba Tea is taking me back. Incredible is an understatement.
This recipe calls for premium Matcha and if you want a rich bright green, you will need to use the amount stated in my recipe. Feel free to use less if you want and add some green food coloring or gel to make it vibrant green.
What is Matcha?
Matcha is a type of green tea made by taking young tea leaves and grinding them into a bright green powder. Matcha is a grown and processed in East Asia.
It can be consumed as a tea by whisking the powder in hot water. Matcha can be used in desserts such as, cakes, making chocolate, ice cream, puddings and more.
What are the benefits of Matcha?
• Provides small amounts of vitamins and minerals, such as polyphenols
• The nutrition protects against heart disease and cancer, as well as better blood sugar regulation, blood pressure reduction, and anti-aging.
• Boost metabolism
• Slow or halt the growth of cancer cells
One thing I love about this recipe is the fluffy texture of the cupcakes. The secret is having fluffy egg whites to create this consistency. Unlike traditional cupcakes that are sometimes dense, this recipe will blow you away.
In addition, I added a dipped chocolate strawberry on top for cuteness. It pairs perfectly with the Matcha Cupcakes and the creamy Matcha Butter Cream.
Prep Time: 30 minutes
Cook Time: 18 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 8 minutes
Yields: 8 muffin size cupcakes/16 standard cupcakes
• 2 egg whites
•2 egg yolks
• 1 1/8 cup All Purpose Flour
• 2½ tsp baking powder
• ½ tsp salt
• 12 tbsp unsaltedsalted butter
• 1 2/5 cup sugar (350g)
• 2 tsp vanilla extract
• 1 cup milk
• 2 tbsp matcha powder
Matcha Buttercream: (Click link for Directions…just add 1/2 matcha powder to recipe)
• 8 tbsp unsalted butter
• 3/4 cup confectioner’s sugar
•1 tbsp cream
• ½ tsp vanilla extract
• ½ tbsp matcha powder
• 1 pinch salt
Dipped Strawberries (Click link for Recipe + Directions)
See step by step pictures above.
1. In a large bowl whisk egg whites until soft peaks.
2. Sift together matcha, flour, baking powder, and salt in a medium bowl. Separate from the previous bowl.
3. In another medium bowl, using a hand mixer with beaters, cream together butter and sugar until light and fluffy.
4. Then add in vanilla and the two egg yolks to bowl and mix until combined. Don’t over mix!
5. Add the dry ingredients and milk to the creamed mixture. Mix until just combined. Do not over mix.
6. Using a rubber spatula, fold in the egg whites. Batter should be be thick.
7. Pour about batter in prepared muffin pans lined with baking cups. I used a muffin pan and used about 1/3 cup of batter in each. With your standard cupcake pan, fill up to 3/4 high. Don’t over fill.
8. Bake at 350F for 18-22 minutes. Check if done by using a toothpick to poke the center. It should come out clean.
9. Let cupcakes cool for 20 minutes or so before frosting and adding dipped strawberries on top.