Fluffy Gluten-Free Matcha Cupcakes
yields: 12 cupcakes
Fluffy gluten-free matcha cupcakes with honey matcha buttercream. Using honey in the batter keeps the crumb super moist! They're easy to make with less than 20 minutes prep. The recipe works great halved too, if you're needing a small batch.
Ingredients
Gluten-Free Matcha Cupcakes
- ½ cup (80 g) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- ½ cup + 1 teaspoon (77 g) millet flour
- ½ cup + 1 tablespoon (60 g) gluten-free oat flour
- ½ teaspoon xanthan gum, *See note
- 1½ tablespoon high-quality matcha powder
- 2¼ teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup (150 g) granulated sugar
- 1½ tablespoons honey
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1½ teaspoon pure vanilla extract
- 2 large eggs, room temperature
- ½ cup + 2 tablespoons whole milk
Matcha Buttercream
- 1 cup (1 stick) unsalted butter, softened slightly above room temperature
- 2¼ cups (270 g) powdered sugar
- 1 tablespoon high-quality matcha powder
- 1 tablespoon honey
- 1 teaspoon heavy cream or whole milk
- ½ teaspoon pure vanilla extract
INSTRUCTIONS
- 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.
- Pipe or spread onto cooled cupcakes. For the pattern above, use a large closed-star pastry tip.
Notes
*You can leave out the xanthan gum if needed, but the results will be slightly less chewy and fluffy.
