Makes 12. Not the healthy version!
Ingredients
• 1 cup cake flour
• 1/2 cup milk
• 1/4 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 2 tbsp unsweetened matcha
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp almond extract
Frosting:
• 2 cups confectioner’s sugar
• 4 tbsp butter, lightly softened
• 8 ounces cream cheese, softened
• 1 tbsp unsweetened matcha
Preheat oven to 350 F. Line pan with 12 cupcake liners.
Sift flour, matcha powder, baking soda, and salt in a bowl.
In another bowl, beat butter and sugar with an electric mixer or beater at medium-high speed for up to 5 minutes or until light and fluffy. Add egg and almond extract and mix well.
Over low speed, add in the dry ingredients. Add milk. Mix until combined.
Pour batter into cupcakes and bake for 16-18 minutes. Let cool in the pan before transferring to wire rack.
Frosting: In a bowl, sift together confectioner’s sugar and matcha powder. Mix well.
In another bowl, cream butter and cream cheese over medium speed. Add in dry ingredients and mix until combined.
Add frosting to a piping bag to pipe over cooled cupcakes.
Can refrigerate the cupcakes in a covered container for up to 5 days.