If you have seen my segment called inno[bake]tions lab, the people spoke and I made wasabi matcha cupcakes. We don’t need to get into that, but it really made me want to bake with matcha. The first thing that came to mind was a matcha cupcake, creating a gentle, sweet and beautiful green cake with a smooth and spicy ginger buttercream. These two flavors pair so well together and these make for some really amazing cupcakes.

Makes 12 Cupcakes

Prep Time: 25 Minutes

Bake Time: 22 Minutes

Total Time: 1 Hour

 Ingredients:

For the Cupcakes:

1 ¼ Cups (170g) All Purpose Flour

1 ¼ Tsp (5g) Baking Powder

¼ Tsp (1g) Baking Soda 

½ Tsp (3g) Salt

1 ½ Tbs (20g) Matcha Powder

1 Stick (1/2 Cup, 8Tbs, 113g) Unsalted Butter at Room Temperature

¾ Cup (165g) Granulated Sugar

2 Large Room Temperature Eggs (around 110g)

2 Tsp (8g) Vanilla Extract

½ Cup (115g) Room Temperature Buttermilk

  For the Frosting:

3 Sticks (1 1/2 Cups, 24Tbs, 339g) Unsalted Butter at Room Temperature 

1/8 Tsp (1g) Salt

3 Tsp (5g) Ground Ginger

2 Tsp (8g) Vanilla Extract

3 ½ Cups (385g) Confectioner’s Sugar

 Directions: 

1.     Preheat oven to 350 Degrees F (175C) and line a cupcake pan with liners. 

2.     In a large bowl, mix the flour, baking powder, salt and matcha powder and set aside. 

3.     In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, cream the butter and sugar together for 2 minutes, until light and fluffy. 

4.     Add the eggs, one at a time, combining the first egg in the mixture before adding the second one. Add the vanilla and mix to combine, then scrape the bowl down with a spatula. 

5.     While mixing on low speed, add the flour mixture alternately with the buttermilk, in about 3 parts, starting and ending with the flour mixture. Once the last bit of flour is barely combined, stop mixing and finish with a spatula to avoid over-mixing. 

6.     Using a cookie scoop or a spoon, fill the cupcake liners about 1/2 of the way full. Tap the cupcake tray on the counter to get out any air bubbles, and bake for 20-23 minutes, or until the tops spring back when lightly touched or a toothpick comes out clean when inserted in the center. 

7.     Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a rack to cool completely, meanwhile, start the frosting by mixing the room temperature butter on medium speed until light and fluffy. 

8.     Add the vanilla, ginger and salt and mix for another minute until well combined, then scrape the bowl down with a rubber spatula.

9.     Add the confectioner’s sugar ½ cup at a time, fully incorporating each ½ cup before adding the next. 

10.  Transfer the frosting into a piping bag with a large star tip, or you can spread it with a knife if desired on top of the cooled cupcakes. Store the frosting covered with plastic wrap in the refrigerator until you are ready to use it if you decide to make it in advance. 

-Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months!