Your Matcha Obsession Just Became a Cupcake Recipe

Hello friends!

Today I am going to be sharing with you my favorite Matcha cupcake recipe!

This one is so easy and yummy! I love making them for my family and more specifically I make these Matcha Cupcakes for my husband!

I just made this last batch for my husbands birthday since I know how much he loves his matcha tea in the afternoons. I wanted him to feel like I do still notice all the little things, even after 16 years of being together! 

Matcha cupcakes are fabulous in that they feel like a more sophisticated cupcake. You could also say that they are a cupcake for "grownups" if you know what I mean.

They are refined and yet still feel totally playful. To say the least, they are absolutely charming and make a good birthday batch of cupcakes! 

I do tend to focus more of the Matcha being in the frosting of the cupcakes. Of course, I still like to use the Matcha within the cupcakes themselves, but I don’t use it enough to fully turn the cupcakes green.

I like adding just enough matcha to add the rich earthiness, without overwhelming the cupcake flavors. If you want me to share a recipe on a fully green matcha cupcake, please let me know! 

Story Time

I like to make these cupcakes for my husband‘s birthdays since he absolutely loves Matcha!

To add a fun twist, instead of using a regular birthday candle, I put a sparkler candle into one of the cupcakes to sing happy birthday to! It was so much fun! 

We loved seeing the sparkler go crazy all over the matcha cupcakes as we sang happy birthday! It was so much fun and so memorable! 

Lets dive in! 

Matcha Cupcakes Recipe

Matcha Cupcakes Ingredients 

I will link ingredients when I can that I like to use to make collecting them easier. 

Dry ingredients

• 2 cups almond flour (I like using this almond flour) 
• 2 tablespoons high quality culinary matcha powder
• 2 cups coconut sugar
• 1 tablespoon arrowroot powder
• 1 tablespoon of baking powder 
• A pinch of sea salt

Wet ingredients

• 3 eggs
• ½ cup water
• ⅓ cup olive oil
• 2 teaspoons madagascar vanilla extract
  

How to Make Matcha Cupcakes

1. Preheat the oven.
   Preheat your oven to 350°F and line a muffin pan with cupcake liners.
2. Mix the dry ingredients.

   In a large bowl, whisk together the almond flour, matcha powder, coconut sugar, arrowroot powder, baking powder and sea salt. Break up any lumps so the matcha is evenly distributed throughout the mixture.

3. Mix the wet ingredients.
   In a separate bowl, whisk the eggs, water, olive oil, and vanilla extract until well combined.
4. Combine the mixtures.
   Pour the wet ingredients into the dry ingredients. Stir until the batter is evenly mixed and no dry pockets remain, scraping the sides and bottom of the bowl as needed.
5. Fill the cupcake liners.
   Divide the batter among the liners, filling each about two-thirds full.
6. Bake the cupcakes.
   Bake for 18–23 minutes, beginning to check at 18 minutes. The centers should be set, and a toothpick inserted into the middle should come out clean or with a few moist crumbs, rather than wet batter.
7. Let them cool.
   Allow the cupcakes to cool in the pan for about 10 minutes, then carefully transfer them to a wire rack. Let them cool completely before adding frosting.

After letting the cupcakes cool, be sure to  finish your cupcakes off with the Matcha Frosting You’ll Want to Eat by the Spoonful! 

Next up, 

Get The Matcha Frosting You’ll Want to Eat by the Spoonful