Mini Matcha Cupcakes with Matcha Whipped Cream
These mini matcha cupcakes are soft like a chiffon cake and topped with lightly sweetened matcha whipped cream. They can also be made as full sized cupcakes.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup flour
- 1 tsp baking powder
- 2 tsp matcha
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup milk
- 1 cup heavy cream
- 2 tbsp sugar
- 1 tsp matcha
Instructions
- 1
For Matcha Cupcakes
- 2
Preheat oven to 350 degrees F and line mini cupcake tins with mini cupcake liners. See note for if you only have one tin.
- 3
Sift 2 tsp matcha into a bowl. Add flour and baking powder. Whisk until well combined and set aside.
- 4
In a stand mixer with a whisk attachment (or with electric beaters), beat 2 eggs and 1 cup sugar until the mixture becomes a pale yellow and looks light and fluffy.
- 5
Add oil and beat until homogenous.
- 6
Alternate adding dry ingredients and 1/2 cup milk in small portions. Gently mix until everything is combined.
- 7
Spoon about 1-1.5 tbsp cupcake batter into each mini cupcake liner. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Let cupcakes cool completely before frosting.
- 9
For Matcha Whipped Cream
- 10
Sift 1 tsp matcha into the bowl of a stand mixer or other mixing bowl. Add heavy cream and 2 tbsp sugar.
- 11
With a whisk attachment (or electric beater), beat heavy cream until stiff peaks appear.
- 12
If cupcakes are ready to be frosted, put whipped cream into a piping bag fitted with a star nozzle and pipe small dollops of whipped cream onto each mini cupcake. Otherwise, keep whipped cream in an airtight container in the fridge until ready to frost.