Matcha Almond Flour Cupcakes

Matcha Almond Flour Cupcakes

Tender almond flour cupcakes with a grassy matcha aroma and delicate crumb.

Total 1 hr Makes 12 cupcakes Calories 245/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Tree nuts, Wheat, Eggs, Dairy

These cupcakes swap in almond flour for a moist, slightly dense crumb that pairs well with earthy matcha. A light vanilla buttercream tinted pale green balances the tea's bitterness, making these suitable for afternoon tea or a lighter dessert option.

Ingredients

  • 2 1/2 cups almond flour
  • 1/4 cup all-purpose flour
  • 2 tablespoons matcha powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup vanilla buttercream frosting

Method

  1. Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.

  2. In a medium bowl, whisk together the almond flour, all-purpose flour, matcha powder, baking powder, and salt, breaking up any matcha clumps.

  3. In a large bowl, whisk the eggs and sugar together until pale and slightly thickened, about 1 minute.

  4. Whisk the melted butter, milk, and vanilla extract into the egg mixture until smooth.

  5. Fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.

  6. Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.

  7. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  8. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

  9. Pipe or spread the vanilla buttercream frosting onto the cooled cupcakes before serving.

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Rate this recipe

★ 3.7 (1)

Matcha Almond Flour Cupcakes

These cupcakes swap in almond flour for a moist, slightly dense crumb that pairs well with earthy matcha. A light vanilla buttercream tinted pale green balances the tea's bitterness, making these suitable for afternoon tea or a lighter dessert option.

1 hr 12 cupcakes 245 cal

Ingredients

  • 2 1/2 cups almond flour
  • 1/4 cup all-purpose flour
  • 2 tablespoons matcha powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup vanilla buttercream frosting

Method

  1. 1

    Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.

  2. 2

    In a medium bowl, whisk together the almond flour, all-purpose flour, matcha powder, baking powder, and salt, breaking up any matcha clumps.

  3. 3

    In a large bowl, whisk the eggs and sugar together until pale and slightly thickened, about 1 minute.

  4. 4

    Whisk the melted butter, milk, and vanilla extract into the egg mixture until smooth.

  5. 5

    Fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.

  6. 6

    Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.

  7. 7

    Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  8. 8

    Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

  9. 9

    Pipe or spread the vanilla buttercream frosting onto the cooled cupcakes before serving.