The quintessential spring dessert: light, airy cupcake with a tart lemon sugar glaze. A few weeks after I started making these at work, the compliments to the baker started rolling in. One lady even confessed that she’d tried five times to reproduce these at home since she was buying them so often. Don’t worry, though, she’s probably not cupcake broke since I gave her my recipe. And here it is for you, too!
Matcha Green Tea Cupcakes
- 3 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 Tbs matcha powder (Where to find? I’ve found it cheapest – I can’t believe it’s true – in the bulk tea section at Whole Foods)
- 8 oz butter (soft)
- 2 cups sugar
- 3 eggs
- 1 cup whole milk
Lemon Sugar Glaze
- 1 cup powdered sugar
- 2+ Tbs lemon juice
- zest of 1 orange or lemon (optional, but it looks nice)
1. Preheat oven to 350 degrees. Sift flour, baking powder, salt, and matcha powder in a bowl and set aside.
2. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Make sure to scrape down the sides of the bowl frequently and that you keep mixing until all the butter is incorporated into the sugar. No clumps, folks!
3. Add the eggs, one at a time, mixing well after each addition. Scrape down the bottom and sides of the bowl between each egg.
4. Add flour to the wet ingredients and mix on low speed until entirely incorporated. Mix here for a few minutes, scraping down the bowl (always important). Try to mix until most of the lumps are gone, but you probs won’t get all of them out.
5. Slowly add the milk while mixing. The batter should begin to lighten up in color and begin to work the the lumps out completely. Scrape down those bowls, too!
6. Spoon into a tin lined cupcake pan and fill almost to the edge. Bake for 20-25 minutes or until the tops begin to brown slightly and a toothpick inserted in the center comes out clean.
To make the glaze:
Mix powdered sugar and lemon/orange zest with 2 Tbs lemon juice until it forms a glaze. Thicken the glaze by adding powdered sugar 1 Tbs at a time or thin the mixture by adding more lemon juice. There’s really no one “right” consistency, but you want the glaze to drip off of the sides of the cupcake, not glob on top like icing.
Spoon over cupcakes and let it drip drip drip. Bam, glazed.
Happy St. Patrick’s Day!