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These matcha cupcakes with matcha buttercream or matcha whipped cream are soft and moist and have a delightful matcha flavor that matcha lovers enjoy.
I know right mayonnaise? Trust me, the cupcakes don’t taste like mayonnaise! I bake this banana mayonnaise bread a while back and it is one of my favorite banana bread recipes. The bread is so moist because of the mayonnaise. This matcha cupcakes is an adaptation from the classic Devil’s food cake, which is moist and has intense chocolate flavor. Instead of chocolate flavor, I do matcha flavor because we are matcha lovers here. So, the matcha cupcakes are moist topped with light and creamy matcha whipped cream or a more substantial matcha buttercream.
What is the purpose of using mayonnaise in the cake?
Mayonnaise acts like a moisturizer for the cake. Not only that, it also adds that extra richness. The mayonnaise also keeps the cake soft and moist. In a recipe that uses mayonnaise, usually, butter is not used. The mayonnaise replaces the butter.
Ingredients and substitutions for matcha cupcakes
1. Cake flour
I use King Arthur’s cake flour. You can use whatever brand you like
2. Matcha powder
Please use ceremonial-grade matcha powder for a bright green color and better aroma. Culinary-grade matcha powder will give a darker and dull shade of green
3. Mayonnaise
I use mayonnaise made with avocado oil. You can use regular mayonnaise too, but I don’t recommend using low-fat mayonnaise
4. Sugar
You can use granulated sugar or caster sugar (fine sugar)
5. Whole milk
I recommend using whole milk instead of low fat milk
6. Vinegar
I use white-distilled vinegar. This is added to react with the baking soda. So do not omit this
7. Baking soda and baking powder
Both of these are needed for this recipe. Please do not substitute one for another
Matcha Cupcakes (using Mayonnaise)
Ingredients
- 195 g whole milk
- 1 Tbsp vinegar
- 12 g matcha powder mix with 1 tsp hot water
Dry ingredients:
- 188 g cake flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
Wet ingredients:
- 85 g eggs (room temperature) from 1 1/2 large eggs
- 150 g granulated sugar
- 130 g mayonnaise
Use either matcha whipped cream or matcha buttercream for frosting
If using stabilized matcha whipped cream:
- 2 tsp hot water
- 1 tsp matcha powder
- 250 g heavy cream
- 2 Tbsp powdered sugar
- 1 tsp corn starch
- small pinch of salt
if using matcha buttercream:
- 2 tsp hot water
- 1 tsp matcha powder
- 113 g unsalted butter softened
- 2 Tbsp powdered sugar more if you prefer it sweeter
- ½ tsp vanilla extract
- Small pinch of salt
Instructions
- Line your muffin tin with cupcake/muffin liners. Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for conventional oven
Prepare the cake batter:
- Combine matcha powder with hot water to form a thick paste
- Mix whole milk with vinegar and let it sit for 10 minutes. The milk will curdle
- If you don't have superfine sugar or caster sugar, you can put regular granulated sugar in a food processor and give it a few blitz to make if finer, but don't turn it into a powdered sugar
- In a large mixing bowl, whisk the eggs and sugar vigorously until the sugar melts and the mixture is pale and creamy. You can also use an electric mixer to mix it
- Add the mayonnaise and milk mixture and whisk again to combine.
- Sift in the dry ingredients (to prevent clumps)
- Use a spatula to fold the dry ingredients into the wet. Rotate the bowl as you fold. Just fold until you no longer see dry bits of flour. Don't overmix. The cake batter is medium-thick consistency
- Scoop the batter into the prepared pan, 3/4 full. Gently tap the pan on the counter once or twice to pop any large air bubbles. I also use a toothpick to draw some zigzag on the batter to pop any air bubbles trapped inside
Bake in the oven:
- Put the pan in the middle rack of the oven. Bake for 15-18 minutes or until a toothpick inserted into the center of the cupcakes come out clean. Do not overbake
- Let the cupcakes cool down in the pan for 10 minutes and then remove to a cooling rack and let them cool down completely before frosing the cupcakes
If you use matcha whipped cream:
- Mix matcha powder with hot water into a paste and set aside to let it cool down a bit
- Make sure the heavy cream is chilled. Chilling the mixing bowl and the whisk in the fridge for at least 15 minutes helps to keep the whipped cream smooth
- In a mixing bowl, add heavy cream, vanilla extract, powdered sugar, cornstarch, salt, and the matcha paste. Use an electric mixer fitted with a whisk and stir the mixture a bit to mix so the powdered sugar and cornstarch won't fly when you start the mixer. Start mixing on medium speed until the mixture is firm and can hold its peak, but take care not to overwhip until it turns grainy and separate
- Transfer to a large piping bag fitted with star nozzle or whatever shape of nozzle you wish to use
- Start piping the whipped cream on top of the cupcakes. Chill the frosted cupcakes in the fridge for at least 2-3 hours or overnight until the whipped cream frosting is set and firm
If using matcha buttercream:
- Mix matcha powder with hot water into a paste and set aside to let it cool down completely so it won't melt the butter later
- In a mixing bowl, add soft butter (you can easily press on the butter and it leaves indentation but the butter should not be melty), powdered sugar, vanilla extract, matcha paste (make sure it's not hot anymore), and salt. Use an electric mixer fitted with a whisk attachment and start mixing on medium-high speed and whip until the buttercream is fluffy and creamy. Scrape the sides of the bowl halfway if needed
- Transfer to a large piping bag fitted with star nozzle or whatever shape of nozzle you wish to use
- Start piping the buttercream on top of the cupcakes. Chill the frosted cupcakes in the fridge for at least 1-2 hours or until the buttercream is firm
Storage:
- Unfrosted cupcakes can be kept at room temperature, in an air-tight container for 2-3 days. For a longer storage, wrap them in a cling wrap individually and transfer to a freezer bag, push all the air out and seal. They can be kept frozen for one month. Simply remove from the freezer and frost the cupcakes when you need to and then chill the cake in the fridge to let the frosting set as instructed above
- Store frosted cupcakes in the fridge, in an air-tight container for 2-3 days. For a longer storage, place the cupcakes on a baking pan and put them in the freezer for about 30 minutes to 1 hour until the frosting is firm to touch and doesn't transfer to your fingers when you touch it. Then transfer the half-frozen cupcakes to freezer-friendly container and they can be kept frozen for one month
- When ready to serve, simply thaw at room temperature for 30 minutes to 1 hour, depending on how warm it is where you are.
*Nutrition facts are just estimates and calculated using online tools*
Did you make this matcha cupcakes recipe?
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2 comments
Hi Marv! Thanks for all your recipes! The taste is always suitable for my Chinese family. I plan to make these cupcakes for my boyfriend’s aunt’s birthday. I’ve tried making them once and the cake is very moist and the sweetness level is perfect! A couple of questions though: When you mix your eggs and sugar, do you mix it until it is pale yellow? Do you have any tips on how to know when it is done mixing? Also, when I mixed the dry ingredients with wet, I found that my flour and matcha clumped a lot even though I sifted. I had to mix a lot and in the end, I don’t think the batter was completely smooth. Do you have any tips on this? Do you mix your dry ingredients together before sifting them in? Lastly, for the buttercream, could I add heavy cream to it? The buttercream taste is good, but I would like it be more light.
Hi Aileen, you mix it until they are pale and creamy. I have revised the insturction a bit, by mixing the matcha powder with a bit of hot water to form a paste, that way it’s easier to mix in without clumping. I found that the matcha powder is the one that has tendency to clump.
If you want it lighter, try to add some milk, full fat if possible, 2-3 Tbsp and see, but make sure the milk is room temperature or close to warm but not hot, or the butter will curdle if the milk is cold.