Small Batch Matcha Cupcakes
Small batch matcha cupcakes are fluffy, moist and packed with matcha flavor. These versatile cupcakes can be frosted with your favorite frosting.
Servings 6 cupcakes
Calories 236kcal
Ingredients
- ⅔ cup (75 g) all-purpose flour spooned and leveled
- 1 ½ tablespoon (9 g) matcha powder
- 1 teaspoon (3 g) baking powder
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar
- 1 large egg room temperature
- ¼ cup (62 ml) milk
- ¼ cup (55 g) vegetable oil
- ½ teaspoon (3 g) vanilla extract
Instructions
- Preheat oven and prepare cupcake tray. Preheat your oven to 350°F (180°C). Line your cupcake baking tray with 6 cupcake liners.
- Mix dry ingredients. In a large mixing bowl, sift the all purpose flour, matcha powder, baking powder, salt and sugar. Mix to combine. Set aside.
- Mix wet ingredients. In a separate mixing bowl, add the egg, milk, vegetable oil, and vanilla extract. Mix until combined.
- Combine. Add the dry ingredients into the wet ingredients and whisk by hand or with an electric mixer until combined and smooth.
- Assemble and bake. Fill each cupcake liner until 2/3 full. Bake in the center rack of the oven at 350°F (180°C) for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
- Serve. Cool the cupcakes in the cupcake tin for about 2 minutes before removing them onto a wire rack to cool completely before frosting with your favorite frosting! Enjoy!
Notes
- Read the instructions from start to finish before you start. This will give you an idea of all the steps involved and you won’t feel overwhelmed when you are baking.
- Measure the ingredients with a kitchen scale. This will ensure you have the exact measurements that will yield foolproof moist matcha cupcakes. If you don’t have a scale, make sure to not overpack your flour. Instead fluff up your flour with a fork, gently pour it into a measuring spoon, and level it off with a knife.
- Sift the dry ingredients. Make sure to sift the dry ingredient mixture to prevent any large clumps from forming in your batter.
- Alternate the cupcake liners. For an even bake, alternate the positions of the cupcake liners to fill every other mold in the cupcake pan.
- Use a cookie scoop to fill the cupcake pan. To have even cupcakes, scoop the cupcake batter using a small cookie scoop.
Nutrition
Calories: 236kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 185mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 248IU | Calcium: 60mg | Iron: 2mg