Ingredients:

  • 1 ½ cups (180 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon matcha green tea powder
  • ¾ cup (150 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) milk (whole or non-dairy)
  • 1 cup (240 ml) heavy cream
  • ½ cup (60 g) powdered sugar
  • 1 teaspoon vanilla bean paste

Instructions:

  1. Preheat the oven to 350°F (175°C) and line the muffin tin with cupcake liners.
  2. In a bowl, sift together flour, baking powder, baking soda, salt, and matcha green tea powder. Set aside.
  3. In a mixing bowl, cream the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add dry ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
  6. Fill cupcake liners 2/3 full with batter.
  7. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cupcakes to cool in the pan for a few minutes, then transfer to wire racks to cool completely.
  9. For frosting, whisk heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form.
  10. Pipe or spread frosting onto cooled cupcakes. Serve and enjoy!