Gluten-Free Matcha Cupcakes with Matcha Buttercream
recipe by: Sarah Menanix
yields: 12cupcakes
prep time: 20 minutesmins
cook time: 24 minutesmins
total time: 44 minutesmins
Fluffy gluten-free matcha cupcakes with honey matcha buttercream. Added honey keeps the crumb super moist! Easily halve the recipe to make just six or make a full batch as a treat for a few days. You can also leave the frosting off entirely and eat them as muffins - they're that good!
5 from 10 reviews
Ingredients
Gluten-Free Matcha Cupcakes
½cupsweet rice flour, also called mochiko, different from "white rice flour" or "brown rice flour"
Preheat oven to 350°F and line a muffin tin with liners.
Whisk the sweet rice flour, millet flour, oat flour, xanthan gum, matcha, baking powder, and salt in a medium bowl.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, 3-5 minutes.
Scrape down the sides and beat in the honey, vanilla and eggs, one at a time.
With the mixer on low, add half of the dry ingredients alternatively with the milk.
Divide the batter among 12 cupcake liners and bake for 22-24 minutes, until the center springs back when lightly touched and a toothpick inserted into the center comes out clean with just a few crumbs. The cupcakes should still be very green and only slightly browned on the edges, if at all, when finished. Transfer to a wire rack to cool completely before frosting.
While the cupcakes cool, prepare the frosting.
Sift together the powdered sugar and matcha powder.
In the bowl of the stand mixer, beat the butter over medium speed until smooth. With the mixer on low, slowly add the powdered sugar, scraping down the sides as needed, and beat until smooth.
Add the honey, cream, and vanilla and beat until smooth.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.