Matcha Wasabi Cupcakes
Serves: 12 cupcakes
For the Matcha Cupcakes
  • 1½ cups all-purpose flour
  • 1 tablespoon matcha powder
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine salt
  • ½ cup (4 ounces, 1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • Green food gel
  • 1 large egg, plus 2 large egg whites, room temperature
  • ⅔ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup wasabi peas
For the Matcha Ginger Frosting:
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 2 teaspoons matcha powder
  • ¾ teaspoon ground ginger
  • ¼ teaspoon fine salt
  • 5 teaspoons whole milk
  • 2 teaspoons vanilla extract
  • green food gel
  • 4 ounces cream cheese, cubed
To make the Matcha Cupcakes:
  1. Preheat oven to 350 degrees F. Line a 12-tray cupcake pan with liners, set aside.
  2. Whisk flour, matcha, baking powder, ginger, baking soda, and salt together, set aside
  3. In a stand mixer fitted with a paddle attachment, cream butter, sugar, and green food gel at medium speed until fluffy and smooth, about 3 to 4 minutes on medium-high speed. Scrape bowl and paddle as needed. Add egg and egg whites beating to combine, about 2 minutes. Gradually add flour in 3 batches alternately with the buttermilk and vanilla in 2 batches, beginning and ending with the flour mixture. Fold in ¾ of the wasbai peas.
  4. Fill each cupcake liner ¾ of the way full. Sprinkle with remaining wasabi peas. Bake until the tops look formed and a toothpick inserted comes out clean with a few moist, not wet crumbs, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
To make the Matcha Ginger Frosting:
  1. Beat butter in a stand mixer fitted with a paddle attachment until light and fluffy. Scrape bowl and paddle, gradually add powdered sugar followed by matcha, ginger, salt, milk, vanilla, and food gel. Raise speed to medium-high, beating until smooth and fluffy, about 1 minute. With mixer on medium, add cubed cream cheese, a cube at a time to incorporate. Don't raise the speed too high, you don't want an over whipped frosting.
Recipe by Layer Cake Parade at