Total Time
27mins
Prep 15 mins
Cook 12 mins

Ingredients Nutrition

  • 38 cup unsalted butter (at room temperature)
  • 34 cup sugar, plus
  • 2 tablespoons sugar
  • 1 large egg (at room temperature)
  • 12 teaspoon vanilla extract
  • 14 teaspoon salt
  • 1 14 teaspoons baking powder
  • 1 14 cups flour
  • 12 cup whole milk, plus
  • 2 tablespoons whole milk
  • 1 tablespoon matcha green tea powder, plus
  • 1 teaspoon matcha green tea powder

Directions

  1. Preheat oven to 350°F.
  2. Cream the butter and sugar in a large bowl.
  3. Beat in egg, vanilla, salt, and baking powder.
  4. Add half the flour and mix to just combine with the wet ingredients.
  5. Add half the milk and mix to combine.
  6. Repeat steps 4 and 5, adding the matcha powder with the last addition of milk.
  7. Beat at low speed until smooth and shiny, about 30 seconds.
  8. Divide batter among mini muffin pans lined with foils or papers. Bake for 12 minutes, rotating the pans after 7 minutes. A toothpick should come out clean.
  9. Cool on a wire rack until the cupcakes come to room temperature.

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