Easy Matcha Lemon Cupcakes (Gluten-Free)
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.
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.
Notes
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.