Matcha Cupcakes
Fluffy and moist matcha cupcakes.
Servings: 18 cupcakes
Ingredients
- 2 cups all purpose flour
- pinch sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons matcha powder
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 3/4 cup sour cream
Instructions
- Prehear overn to 350 degrees. Line cupcake/muffin pan with paper liners.
- In medium bowl whisk first five (dry) ingredients together until thoroughly blended.
- In a mixer fitted with the paddle attachment, beat butter and sugar together until fluffy, add eggs and mix well.
- Add sour cream and mix until well combined.
- With mixer on low speed, add dry mixture all once an blend until fully combined. Take care not to overmix.
- Fill paper liners 2/3 full. Bake for 15-18 minutes until toothpick comes out with a few crumbs. Cool completely before frosting.
