In the midst of a busy week, when the allure of takeout beckons me, I’ve found the perfect antidote: Small Batch Matcha Cupcakes. The sight of the vibrant green batter swirling in my mixing bowl brings an unexpected burst of joy. Imagine the soft, fragrant scent of vanilla mingling with the earthy aroma of matcha, inviting everyone in the kitchen to pause and indulge.
Not only do these delightful little cupcakes satisfy my sweet tooth, but they also come together in no time, making them a brilliant alternative to boring fast food. With just a few simple ingredients and minimal cleanup, I can treat myself and friends to a unique homemade dessert that feels both special and comforting. The best part? They’re perfect for those moments when you want a little something sweet without going overboard.
Join me as we dive into this quick and rewarding recipe, where the whimsical charm of matcha meets the simplicity of easy baking!
Why try Small Batch Matcha Cupcakes?
Unique Flavor: The earthy matcha combined with sweet vanilla creates an irresistible taste you won’t find in typical desserts.
Quick and Easy: Just a handful of ingredients means you can whip up these treats in no time, perfect for a cozy night in.
Minimal Cleanup: With simple mixing bowls and utensils, you spend less time cleaning and more time enjoying your delicious cupcakes.
Perfect Portion: This small batch recipe satisfies your sweet cravings without the guilt of overindulgence.
Crowd-Pleasing: Their vibrant green hue and delightful flavor are sure to impress your family and friends!
Dive into your baking adventure and let the magic of matcha elevate your dessert game!
Small Batch Matcha Cupcakes Ingredients
For the Cupcake Batter
• ⅔ cup (75 g) all-purpose flour – A must-have for a fluffy texture that’s perfect for these Small Batch Matcha Cupcakes.
• 1 ½ tablespoon (9 g) matcha powder – Adds that beautiful green hue and unique flavor that defines the cupcakes.
• 1 teaspoon (3 g) baking powder – Ensures your cupcakes rise beautifully for the perfect bite.
• ¼ teaspoon salt – Enhances the flavors and balances the sweetness of the cupcakes.
• ½ cup (100 g) granulated sugar – Sweetens the cupcake while keeping it light and airy.
• 1 large egg – Binds the ingredients together and contributes to the moist texture.
• ¼ cup (62 ml) milk – Adds moisture and richness to your cupcakes, making them irresistible.
• ¼ cup (55 g) vegetable oil – Keeps the cupcakes tender and helps them stay fresh longer.
• ½ teaspoon (3 g) vanilla extract – Infuses your cupcakes with warmth and sweetness that complements the matcha.
Get ready to indulge in a small batch of delightful matcha goodness that is sure to please your cravings!
How to Make Small Batch Matcha Cupcakes
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Preheat the oven to 350°F (175°C). This step is essential to ensure your cupcakes rise perfectly and develop a beautiful golden color.
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Combine the dry ingredients in a mixing bowl. Whisk together the all-purpose flour, matcha powder, baking powder, and salt until well blended; this helps distribute the matcha evenly for consistent flavor.
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Whisk the wet ingredients in another bowl. In a separate bowl, mix together the granulated sugar, egg, milk, vegetable oil, and vanilla extract until smooth and creamy, creating a delightful base for your cupcakes.
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Add the dry ingredients to the wet mixture. Gradually fold the dry ingredients into the wet ingredients until just combined—be careful not to overmix for a tender crumb.
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Scoop the batter into a lined or greased muffin tin. Use an ice cream scoop to portion the batter evenly, creating a tidy appearance and ensuring even baking.
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Bake in the preheated oven for about 15-18 minutes, or until a toothpick inserted into the center comes out clean. Your cupcakes should be lightly golden on top and spring back when gently pressed.
Optional: Dust with powdered sugar for an extra touch of sweetness!
Exact quantities are listed in the recipe card below.
Expert Tips for Small Batch Matcha Cupcakes
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Use Fresh Matcha: Ensure your matcha powder is fresh for the best flavor and vibrant color; stale matcha can dull the taste and appearance.
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Don’t Overmix: Gently fold the dry ingredients into the wet mixture until just combined—overmixing can lead to tough cupcakes.
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Proper Measuring: Use a kitchen scale for accurate ingredient measurement, especially for flour; too much flour can dry out your Small Batch Matcha Cupcakes.
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Temperature Matters: Let the egg and milk reach room temperature for a smoother batter and better rise.
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Poke Test: Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs, not wet batter.
Make Ahead Options
These Small Batch Matcha Cupcakes are perfect for meal prep, offering time-saving benefits for busy cooks! You can prepare the cupcake batter up to 24 hours in advance. Simply mix the dry ingredients (flour, matcha, baking powder, and salt) in one bowl and the wet ingredients (sugar, egg, milk, oil, and vanilla) in another. Cover the bowls and refrigerate them. When you’re ready to bake, combine the wet and dry ingredients, scoop the batter into your muffin tin, and bake as directed. This method keeps your cupcakes just as delicious while making your baking day a breeze!
Variations & Substitutions for Small Batch Matcha Cupcakes
Feel free to get creative and customize these cupcakes to suit your taste buds!
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Gluten-Free: Swap the all-purpose flour for a gluten-free blend to enjoy a deliciously soft cupcake that’s safe for gluten-sensitive individuals.
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Dairy-Free: Use almond milk or oat milk in place of regular milk, and opt for a dairy-free butter alternative to keep your cupcakes lactose-free.
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Sweetener Swap: Substitute granulated sugar with coconut sugar or maple syrup for a more natural sweetness, adding a subtle complexity to the flavor.
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Add Some Zest: Incorporate zest from a lemon or orange to brighten up the matcha flavor; the citrus notes will elevate the overall taste experience.
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Chocolate Drizzle: Drizzle melted dark chocolate over the cupcakes after they cool for a decadent twist that pairs beautifully with the earthy matcha.
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Nutty Crunch: Fold in a handful of chopped nuts, like almonds or walnuts, for added texture and a delightful crunch that complements the soft cupcake.
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Spice It Up: Add a pinch of cinnamon or cardamom to the batter for a warm, aromatic finish that enhances the matcha’s unique flavor.
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Cookie Butter Swirl: For an indulgent treat, swirl in some cookie butter into the batter before baking for a rich, creamy surprise in every bite.
Embrace the spirit of experimentation and enjoy your personalized batch of matcha cupcakes!
What to Serve with Small Batch Matcha Cupcakes?
Indulging in these delicate treats opens up a world of delightful pairings that can make your dessert experience even more memorable.
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Light Whipped Cream: A dollop of airy whipped cream complements the earthy matcha, adding a creamy richness that balances flavors beautifully.
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Matcha Latte: Enhance your matcha journey with a warm matcha latte; the creamy texture and sweet notes elevate the overall experience.
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Fresh Berries: Serve with a handful of vibrant strawberries or blueberries. Their tartness offers a refreshing contrast to the sweet, soft cupcakes.
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Chocolate Ganache: Drizzle warm chocolate ganache over your cupcakes for a decadent touch. The bittersweet chocolate complements the matcha exquisitely, creating a harmonious blend of flavors.
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Coconut Ice Cream: A scoop of creamy coconut ice cream adds a tropical flair, making each bite of your cupcakes feel extra indulgent.
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Chai Tea: This spiced tea brings a comforting warmth that pairs well with the subtle earthiness of matcha, creating a cozy afternoon treat.
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Nuts and Seeds: A sprinkle of toasted sesame seeds or crushed nuts on top provides a delightful crunch and an extra layer of flavor that elevates your dessert.
Embrace these pairings for a beautifully balanced and satisfying dessert experience that celebrates the unique charm of matcha!
How to Store and Freeze Small Batch Matcha Cupcakes
Room Temperature: Store your cupcakes in an airtight container at room temperature for up to 2 days to maintain their softness.
Fridge: If you prefer them chilled, place the cupcakes in the fridge for up to 5 days; just remember to let them come to room temperature before enjoying.
Freezer: For longer storage, freeze the cupcakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months; thaw at room temperature before serving.
Reheating: If desired, briefly warm the cupcakes in the microwave for 10-15 seconds to regain their soft, comforting texture. Enjoy your delightful Small Batch Matcha Cupcakes!
Small Batch Matcha Cupcakes Recipe FAQs
What kind of matcha powder should I use?
Absolutely! It’s important to use culinary-grade matcha. This type is perfect for baking and will give your Small Batch Matcha Cupcakes the rich flavor and vibrant color you’re aiming for. Avoid using ceremonial-grade matcha, as it’s more expensive and best enjoyed in drinks.
How should I store my cupcakes?
Store your cupcakes in an airtight container at room temperature for up to 2 days to keep them soft. If you want to keep them longer, refrigerate them for up to 5 days. Just allow them to come to room temperature before indulging in that deliciousness!
Can I freeze these cupcakes?
Very easily! Freeze your cupcakes in a single layer on a baking sheet for about an hour until they’re firm. Then, transfer them to a freezer-safe bag or container, where they will last for up to 2 months. When you’re ready to enjoy one, simply thaw it at room temperature or pop it in the microwave for 10-15 seconds for that freshly baked feel.
What if my cupcakes didn’t rise properly?
If your cupcakes didn’t rise, there could be a few reasons. First, ensure that your baking powder is fresh—old baking powder may not provide enough leavening power. Also, be careful not to overmix the batter; you want it just combined. Lastly, check your oven temperature with an oven thermometer to ensure it’s accurate.
Are these cupcakes suitable for kids or those with allergies?
Yes! These Small Batch Matcha Cupcakes are generally safe for kids, but be cautious with allergies. The recipe contains wheat (in the flour) and eggs. If someone has specific allergies, consider using gluten-free flour blends and egg substitutes like applesauce or flaxseed meal. Always consult with an allergy expert if you’re unsure.
How can I make my cupcakes even more special?
Absolutely! For an extra special touch, consider topping your Small Batch Matcha Cupcakes with a light matcha-infused frosting or a dollop of whipped cream. You can also add chocolate chips for a delicious twist, or sprinkle some sesame seeds on top for a crunchy texture. Enjoy getting creative!
Delicious Small Batch Matcha Cupcakes for a Cozy Treat
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Combine the dry ingredients in a mixing bowl and whisk together.
- Whisk the wet ingredients in another bowl until smooth and creamy.
- Add the dry ingredients to the wet mixture and fold until just combined.
- Scoop the batter into a lined or greased muffin tin.
- Bake for about 15-18 minutes or until a toothpick comes out clean.