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–+ servings
matcha cupcakes

Mini Matcha Cupcakes with Matcha Whipped Cream

Print Recipe
These mini matcha cupcakes are soft like a chiffon cake and topped with lightly sweetened matcha whipped cream. They can also be made as full sized cupcakes.
Course Dessert
Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Servings 36 mini cupcakes

Equipment

  • Electric mixer
  • Mini muffin/cupcake tin
  • Mini cupcake liners
  • Piping bag and star nozzle optional

Ingredients

For Cupcakes

  • 1 cup flour
  • 1 tsp baking powder
  • 2 tsp matcha
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup oil
  • 1/2 cup milk

For Matcha Whipped Cream

  • 1 cup heavy cream
  • 2 tbsp sugar
  • 1 tsp matcha

Instructions

For Matcha Cupcakes

  • Preheat oven to 350 degrees F and line mini cupcake tins with mini cupcake liners. See note for if you only have one tin.
  • Sift 2 tsp matcha into a bowl. Add flour and baking powder. Whisk until well combined and set aside.
  • In a stand mixer with a whisk attachment (or with electric beaters), beat 2 eggs and 1 cup sugar until the mixture becomes a pale yellow and looks light and fluffy.
  • Add oil and beat until homogenous.
  • Alternate adding dry ingredients and 1/2 cup milk in small portions. Gently mix until everything is combined.
  • Spoon about 1-1.5 tbsp cupcake batter into each mini cupcake liner. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cupcakes cool completely before frosting.

For Matcha Whipped Cream

  • Sift 1 tsp matcha into the bowl of a stand mixer or other mixing bowl. Add heavy cream and 2 tbsp sugar.
  • With a whisk attachment (or electric beater), beat heavy cream until stiff peaks appear.
  • If cupcakes are ready to be frosted, put whipped cream into a piping bag fitted with a star nozzle and pipe small dollops of whipped cream onto each mini cupcake. Otherwise, keep whipped cream in an airtight container in the fridge until ready to frost.

Notes

  • This recipe can also make 12 regular size cupcakes. Bake for 18-21 minutes.
  • If you only have one mini cupcake tin, you can keep leftover batter covered in the fridge until you are ready to bake your second batch.
  • Cupcakes frosted with whipped cream are best eaten the day they are made. However, they will keep okay in an airtight container in the fridge for a day.