Mini Matcha Green Tea Cupcakes

By ahree

Ingredients

• •1/2 cup all-purpose flour
• •1/2 cup cake flour
• •2 teaspoons matcha powder
• •1/2 teaspoon baking soda
• •1/2 teaspoon salt
• •1/2 cup + 2 tablespoons white sugar
• •1/2 cup vegetable oil
• •1 1/2 large eggs
• •scant 1 teaspoon vanilla extract
• •1/2 cup sour cream
• Frosting
• •1 1/4 cups confectioners’ sugar
• •2 teaspoons matcha powder
• •3 ounces cream cheese, softened
• •2 tablespoons butter, softened
• •1/2 teaspoon vanilla extract

Details

Adapted from foodmayhem.com

Preparation

Step 1

1. Preheat the oven to 350 degrees F (325 degrees F with convection). Place muffin liners in a mini muffin tin.

2. In a medium-sized bowl, sift together all purpose flour, cake flour, matcha powder, baking soda, and salt. Set aside.

3. In a large bowl, beat together sugar, oil, eggs, and vanilla.

4. Fold in half of the dry mixture into the wet mixture, just until combined. Stir in half of the sour cream until marble-looking. Fold in the rest of the dry mixture, then the rest of the sour cream, just until mostly combined. It can look a little marbled.

5. Fill mini muffin cups so that the tin looks about 2/3 full. If you’re paper looks short in height like mine, the papers will look almost full.

6. Bake mini muffins for 10 minutes, or until toothpick comes out clean. Remove and let it cool for 10 minutes before removing to a cooling rack. Cool completely before frosting.

7. To make frosting, sift together confectioner’s sugar and matcha powder. Set aside. Using a heavy duty mixer with the paddle attachment, beat together cream cheese, butter, and vanilla on medium speed for 5 minutes. Reduce the speed to low and add sugar/matcha gradually. Once all of the sugar/matcha is mixed in, increase speed to medium and beat for 5 minutes more.

8. Frost with piping bag. Serve immediately or store in the refrigerator. Bring back to room temperature before eating. 10 minutes should do for such small cupcakes.