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Green Tea Cupcakes
January 19, 2015

Based on the review I did some searching and found this recipe ( that shared some of the quantities / ingredients in this recipe but incorporated some important differences so I used that recipe to make some changes to this one. The changes are that I included adding 3 tsp baking powder, 1 tsp salt, and using oil instead of butter. I also used a full cup of milk, and a little more matcha powder - 3 TBS. I made those changes and my cupcakes were WONDERFUL. Perfectly tender cupcakes with a little crispy top. These are delicious!! I topped them with a quick and easy matcha glaze (about 1/2 cup powdered sugar, 1/2 tsp matcha powder, and 1 - 2 TBS milk to thin), then dipped the slightly still warm cupcake tops in the glaze.

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