Mini Matcha Cupcakes Recipe: 9 Easy Steps To Make This K-Obsessed Christmas 2024 Dessert

Mini Matcha Cupcake

Mini Matcha Cupcakes are a tasty combination of fluffy, moist cakes with a hint of earthy matcha flavour. Perfect for any occasion, they’re easy to make and sure to impress your guests and will surely become a favourite in your household. This easy recipe is by Food Blogger Kristen Morita.

How To Make Mini Matcha Cupcake At Home

1. First, start by preheating your oven to 350°F. Line your mini cupcake tin with mini cupcake liners to ensure the cupcakes don’t stick while baking.

2. Filter the matcha powder into a bowl to remove any clumps and ensure it’s smooth. Then, add the flour and baking powder to the bowl, and whisk everything together until it’s well combined. Setting this aside allows the dry ingredients to blend perfectly, so you’ll get that green colour and smooth texture in your cupcakes.

3. Now in a bowl of a stand mixer (or with an electric hand mixer), add the two eggs and one cup of sugar. Beat the mixture on medium-high speed until it turns a pale yellow colour and becomes light and fluffy.

4. Next, add the oil to the egg and sugar mixture. Beat it in until the ingredients are fully incorporated.

5. Now, it’s time to combine your dry ingredients with the wet mixture. Start by adding the dry ingredients (flour, matcha, and baking powder) in small portions, alternating with adding the milk. Mix gently after each addition until everything is just combined. Be careful not to overmix, as that could lead to dense cupcakes. The batter should be smooth and slightly thick, with that green matcha hue.

6. Now by using a spoon or small ice cream scoop, scoop about 1 to 1.5 tablespoons of batter into each mini cupcake liner. Be sure not to overfill the liners about two-thirds full.

7. Now bake the cupcakes for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

8. For the whipped cream topping, start by adding 1 teaspoon of matcha into the bowl of a stand mixer. Then, pour in the heavy cream and add 2 tablespoons of sugar. Using a whisk attachment, whip the cream until stiff peaks form.
9. Once the cupcakes are cool and ready to be frosted, transfer the whipped cream into a piping bag fitted with a star nozzle. Pipe small dollops of the matcha whipped cream onto each mini cupcake and it's ready to serve.

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Image credit: Freepik