Last updated on April 10th, 2024 at 06:26 pm
If you’re anything like me, you’ll fall head over heels for these mini matcha cupcakes, a delightful fusion of earthy matcha flavor and sweet cream cheese frosting. The first time I whisked matcha into a cupcake batter and tasted that vibrant green batter, I knew I was going to have keep making more and more matcha baked goods.. The matcha recipe I’ve crafted for you marries the sophisticated, earthy tones of green tea with the sweet indulgence of homemade cupcakes, creating a dessert idea that’s as unique as it is delicious.
The addition of cream cheese frosting to these bite-sized treats does something magical. It’s not just any frosting; it’s a frosting that brings a perfect balance of sweetness, cutting through the distinct matcha flavor with silken ribbons of creamy bliss. This is the sort of simple dessert recipe that promises easy baking but delivers a complex palate of flavors, making it an ideal choice for party snacks or just a quiet afternoon treat. So, let’s embark on this cupcake baking adventure together and bring the delicate elegance of tea-flavored desserts right to your table.
Ingredients
Gearing up to make these delightful mini matcha cupcakes with cream cheese frosting, it’s crucial we gather all our ingredients first. But remember, the secret to that distinct tea-flavored dessert lies in the quality of matcha powder you choose, so select wisely! Aim for matcha that has a note somewhere on its label that it can be used for baking. So, without further ado, let’s dive into what we’ll need to bring these bite-sized treats to life.
For the Mini Matcha Cupcakes:
- 3/4 cup flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter
- 1/2 cup sugar
- 1 egg
- 1/3 cup milk
- 2 Tbsp matcha
For the Cream Cheese Frosting:
- 4 oz cream cheese, at room temperature
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp milk, optional for texture
Whether these are for a party snack, a simple dessert idea, or just a way to treat yourself, getting these ingredients in order is the first step on a wonderful journey to delicious, homemade cupcakes.
Video For How to Make Mini Matcha Cupcakes:
How to Make Mini Matcha Cupcakes
Let me walk you through how I make these absolutely delightful mini matcha cupcakes with cream cheese frosting, a true blending of my favorite flavors and baking passion.
1. First, get your oven preheated to a cozy 350°F. Then, prep your mini cupcake pan with some liners.
2. In a large mixing bowl, cream together your butter and sugar until fluffy.
3. Mix in the egg with your butter and sugar.
4. In a separate bowl, whisk together your flour, baking powder, salt and matcha.
5. Mix your dry ingredients and milk into your butter, sugar and eggs, alternating. First, put about half of your dry ingredients in and mix. Then, add your milk and mix. Finally, add the rest of your dry ingredients. Mix until smooth, but try not to over-mix (e.g. don’t leave the stuff in your stand mixer for five minutes and walk away).
6. Spoon your cupcake batter into your prepared pan. You’ll need 1 tablespoon of batter per mini cupcake.
7. Bake at 350 for 12-15 minutes, or until a toothpick inserted comes out clean.
Let your cupcakes cool completely before adding frosting.
For Frosting:
Add softened butter, softened cream cheese, powdered sugar and vanilla to a mixing bowl. Mix until smooth, starting at a lower speed and working up to a higher speed. If your frosting seems too thick, add a tablespoon of milk to thin it out.
Place your frosting in a piping bag with a tip. I like the Wilton 1M tip for cupcakes. Then, pipe a little swirl of frosting on top of your cooled cupcakes.
Pro Tips for Making Mini Matcha Cupcakes
All right, let’s dive into some pro tips that’ll elevate your mini matcha cupcakes game; trust me, I’ve learned a thing or two (the hard way) about baking these bite-sized treats.
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- Avoid Overmixing That Batter: Now, this seems dumb, but it’s important. Mix just until your ingredients are combined. Overdoing it can lead to tough cupcakes, and we’re aiming for soft, delicate delights. Mind this tip especially after you add the matcha powder – it’s all about preserving that airy texture.
- Cream Cheese at Room Temperature Is Non-negotiable: For that perfectly smooth cream cheese frosting, your cream cheese (and butter, while we’re at it) need to be at room temp. It makes a world of difference in achieving that creamy, dreamy texture we all crave. No lumps in your frosting, no fuss, just pure, spreadable joy.
- Never Frost Warm Cupcakes: To make sure your cupcakes are absolute perfection, make sure you let them cool completely before adding frosting. As these are mini cupcakes, they won’t take too, too long!
- Frost with a Piping Tip: It is an extra step that’s not super necessary, so I won’t judge if you feel like skipping this part! However, as this site is Pretty Pastelitos, I’m just here to tell you that your mini matcha cupcakes will look cuter and more professional if you take that extra step of piping the frosting on. I used a Wilton 1M tip for mine.
- Matcha-themed Decorations, Anyone?: For a finishing touch that screams sophistication, consider adorning your mini matcha cupcakes with matcha powder dusting, or perhaps some edible flowers. It’s all about complementing the tea-infused essence with visually appealing decor that’ll catch every eye at the party. And let’s not forget a few white chocolate shavings for that extra opulence.
Follow these tips, and you’re not just making a dessert; you’re crafting an experience. Whether it’s easy baking for a family gathering or putting together party snacks that impress, these mini matcha cupcakes with cream cheese frosting will be the highlight.
FAQs
Embarking on the journey of baking homemade mini matcha cupcakes with that irresistible cream cheese frosting might spark a few questions. So, here I am, ready to tackle those burning queries, ensuring your baking adventure is as smooth as a freshly whipped cream cheese icing.
- Can I just use a cake mix instead of making these from scratch? Absolutely! I have an adaptation for Matcha cake here (and vegan matcha frosting if you’re interested in that!. The only thing I will warn you is, if you use a cake mix, be prepared to eat at least 50 mini cupcakes. Honestly, that sounds like a good problem to have!
- How should I store these delectable treats? Once you’ve lavished your mini cupcakes with cream cheese frosting, pop them into an airtight container and store in the fridge. They’ll stay fresh in the fridge for up to 5 days. Just give them a little time to reach room temperature before serving, and you’re good to go!
- I’m only seeing giant cupcake pans in my cupboard. Can I adapt the recipe? By all means! If you’re swinging towards larger cupcakes, just adjust your baking time – larger cakes mean more time. Keep an eye on them and test with a toothpick. When it comes out clean, your bigger, yet equally delightful, cupcakes are ready.
- My cupcakes seem too dense. What did I do wrong? Ah, one of the classic cupcake baking tips involves the art of mixing. It’s a delicate balance. Overmixing the batter develops the gluten too much, resulting in a denser cake. Next time, mix just until the ingredients are combined for that perfect airy texture. Personally, I’m a sucker for any cupcakes with frosting, so dense cupcakes tend to not bother me too much!
- Help! My cream cheese frosting is runny. How can I fix it? Not to worry, we’ve all been there. The trick with cream cheese frosting, or any cream cheese recipes really, is ensuring your cream cheese isn’t too soft. If your frosting is runny, try chilling it in the fridge a bit before giving it another go. Also, add a bit more powdered sugar after you chill to try to get a thicker texture.
Armed with these pro tips and answers, you’re all set to embark on a baking journey filled with the joy of matcha and cream cheese goodness. Happy baking!
If you liked these Mini Matcha Cupcakes, check out:
Mini Confetti Cupcakes with Sprinkles
Matcha Cookies
Matcha Cake Pops
Matcha Brownies
Mini Matcha Cupcakes
Ingredients
Mini Matcha Cupcake Batter
- 1/4 cup butter softened
- 1/2 cup granulated sugar
- 1 egg
- 3/4 cup flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp matcha powder culinary grade
- 1/3 cup milk
Cream Cheese Frosting
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1-3 tsp milk optional, for texture
Instructions
To Make Mini Matcha Cupcakes
- Preheat your oven to 350° F. Prepare a mini cupcake pan with some liners.
- In a large mixing bowl, cream together your butter and sugar until fluffy.
- Mix in the egg with your butter and sugar
- In a separate bowl, whisk together the flour, baking powder, salt and matcha
- Gently mix your dry ingredients and milk into your egg, butter and sugar mixture, alternating between the dry ingredients and milk. I usually mix in half of my dry ingredients, then all the milk and finally the rest of the dry ingredients. Try not to over-mix your batter!
- Spoon your matcha cupcake batter into your prepared mini cupcake pan. You'll need about 1 tablespoon of batter per mini cupcake.
- Bake at 350°F for 12-15 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
To Make Cream Cheese Frosting
- Place your cream cheese, butter, powdered sugar and vanilla in a large mixing bowl. Beat until everything is smooth and there are no lumps of cream cheese or butter.
- If your frosting seems thick, add some milk 1 teaspoon at a time until you get your desired texture.
- Place your cream cheese frosting in a piping bag with a tip. I like the Wilton 1M tip. Pipe frosting swirls on top of your cooled mini matcha cupcakes.
