Gluten-Free Matcha Cupcakes
These GF matcha cupcakes are light, fluffy, and full of green tea flavor. The natural bitterness of matcha balances beautifully with the smooth and tangy cream cheese frosting. Great for afternoon tea, birthdays, or simply as a treat.
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About these GF green tea cupcakes
This easy matcha cupcake recipe is amazing! The homemade cupcakes are moist, fluffy, and full of green tea flavor. For more GF matcha desserts, here is the link to these chewy matcha cookies.
The cupcakes have a subtle bitterness that pairs beautifully with the smooth cream cheese frosting. They have a green colour that enhances any table, making them unique and perfect for celebrations and birthday parties.
Ingredients
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter at room temperature.
- Egg: room temperature egg is better.
- Oil: natural oil, sunflower oil.
- Matcha: matcha, not green tea.
- Lemon: fresh lemon zest.
How to make GF Matcha Cupcakes
Preheat oven to 350ºF (180°C). Line 12 muffin cups with liners or lightly grease them.
Whisk gluten-free all-purpose flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the oil, eggs, sugar, and lemon zest. Add milk and melted butter. Mix until well incorporated.
Add wet ingredients to the dry ones and mix until well incorporated.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes or until a tester comes out dry.
For the cream cheese frosting:
Mix softened butter, powdered sugar, softened cream cheese, and lemon juice in a medium bowl, and beat until the desired consistency. Chill the frosting in the refrigerator for at least 30 minutes before spreading.
Once the muffins are completely cold, top them with the cream cheese frosting.
Storing
No frosting: Store the muffins covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Frosted: You must store them in the refrigerator.
You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven at 350°F (180°C).
Variations
- Chocolate: Add white or dark chocolate chips to the batter.
- Buttercream: Replace the cream cheese frosting with vanilla buttercream.
- Dried fruits: add chopped toasted walnuts, pecans, or walnuts for crunchiness.
For more baking treats
- Matcha white chocolate chip cookies
- Alfajores (cookies sandwich with dulce de leche)
- Carrot Cake Cupcakes
- Red Velvet Muffins
Easy Matcha Lemon Cupcakes (Gluten-Free)
Ingredients
- 1 3/4 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1/2 cup unsalted butter (113g), softened at room temperature
- 1 cup granulated sugar
- 12 gr matcha
- 2 egg
- 1/2 cup sunflower oil
- 1 cup milk
- 1 teaspoon Lemon zest
For the cream cheese frosting:
- 7 ounces cream cheese frosting, softened at room temperature
- 1/3 cup unsalted butter, softened at room temperature
- 3/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350ºF (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk gluten-free all-purpose flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the oil, eggs, sugar, and lemon zest. Add milk and melted butter. Mix until well incorporated.
- Add wet ingredients to the dry ones and mix until well incorporated.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 20 minutes or until a tester comes out dry.
- Let cool before removing.
For the cream cheese frosting:
- Mix softened butter, powdered sugar, softened cream cheese, and lemon juice in a medium bowl, and beat until the desired consistency. Chill the frosting in the refrigerator for at least 30 minutes before spreading.
- Once the muffins are completely cold, top them with the cream cheese frosting.