Mini Matcha Cupcakes
These homemade mini matcha cupcakes combine earthy and sweet matcha flavor with a rich and creamy cream cheese frosting. These are so easy to make, they can be done in about an hour!
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.