Matcha Cupcakes with Matcha Cream Cheese Frosting

Serving Size: 24 cupcakes

Prep Time: 45 minutes

Amount Ingredient
3 c all-purpose flour

2 tablespoons matcha (green tea powder)

2 c sugar

1 c whole milk

1/8 teaspoon salt

2 teaspoon baking powder

1 c butter, room temperature

2 ea eggs

2 ea egg yolks

Matcha Cream Cheese Frosting

1 c unsalted butter, slightly softened

8 oz cream cheese, softened

1 tablespoon matcha

3 c powdered sugar, sifted

Amount	Ingredient
3 c	all-purpose flour
2 tablespoons	matcha (green tea powder)
2 c	sugar
1 c	whole milk
1/8 teaspoon	salt
2 teaspoon	baking powder
1 c	butter, room temperature
2 ea	eggs
2 ea	egg yolks
Matcha Cream Cheese Frosting
1 c	unsalted butter, slightly softened
8 oz	cream cheese, softened
1 tablespoon	matcha
3 c	powdered sugar, sifted

Preheat oven to 350°F. Line muffin tins with paper liners
In a medium bowl, sift flour, baking powder, and salt
In a small bowl, mix the matcha with the milk
In electric mixer, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy.
Reduce the mixer speed to medium and slowly add egg and egg yolks until just blended
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Fill each cupcake cup evenly with the batter.
Bake for about 22-25 minutes or until cake tester comes out clean.
Allow cupcakes to cool completely before frosting.

Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed until light and fluffy.
Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
Add the matcha; mix until just blended
Frost the cooled cupcakes.

The frosting ingredients' portions in this recipe are more than enough to frost all the cupcakes. The frosting is sweet, so you can decrease the frosting recipe if desired.

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Preheat oven to 350°F. Line muffin tins with paper liners In a medium bowl, sift flour, baking powder, and salt In a small bowl, mix the matcha with the milk In electric mixer, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg yolks until just blended With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Fill each cupcake cup evenly with the batter. Bake for about 22-25 minutes or until cake tester comes out clean. Allow cupcakes to cool completely before frosting.
Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add the matcha; mix until just blended Frost the cooled cupcakes.
The frosting ingredients' portions in this recipe are more than enough to frost all the cupcakes. The frosting is sweet, so you can decrease the frosting recipe if desired.