Perfect Matcha Cupcakes - Recipe

Cupcakes are one of my absolute favourite things to bake! They are so easy to make and baking them reminds me of my childhood when we’d bake cupcakes on a lazy Sunday and enjoy them for tea.

I still regularly whisk up a batch of cupcakes when I need a sweet treat, and have started to experiment with the flavours too, moving away from the standard vanilla we made as kids!

I recently decided to add my current favourite healthy ingredient to them, matcha, and absolutely loved the matcha cupcakes! The taste of the matcha was prominent but not overpowering and really complimented the spongy sweet texture of the cake.

I loved that this combination worked, as matcha is packed full of antioxidants which naturally detox the body and relaxes the mind. It is also rich in fiber and vitamins, meaning just a little bit of matcha in your diet can really make a difference!

Here’s my recipe for easy to cook matcha cupcakes, which will fulfill your sweet treat craving and do you some good at the same time!

I used Pure Leaf Matcha Tea for this recipe as they use the finest tencha green leaves, giving it a smooth and earthy taste.

Ingredients

Unsalted butter 175g
Caster sugar 175g
Eggs 3
Self raising flour 175g
Baking powder 1 tsp
Pure leaf matcha tea powder 3 sachets
Milk 2 tbsp

Method

Preheat the oven to 180 degrees.
Beat the butter until it has a soft and light texture, then add sugar and keep beating until it becomes a light and fluffy mixture.
Beat in one egg and a tablespoon full of flour, followed by another egg and flour, and the last egg and the rest of the flour. Adding the flour with each egg with stop the mixture curdling.
Add in the baking powder and the matcha powder and lightly fold together, making sure not to beat all the air out of the mixture as this will stop the cupcakes from rising.
Add the milk to ensure the mixture isn’t too thick and dense.
Line the cupcake tin with muffin cases or if you don’t have these butter the sides to ensure the mixture doesn’t stick.
Divide the mixture between the cases so that they are approximately ⅔ full.
Place in the middle shelf of the oven and bake for 16-20 mins, or until the cakes have risen and are firm to the touch.