Chocolate Cupcakes with Matcha Frosting

Last night while I was washing dishes my mind began to wander. I started thinking about how I really don’t want to go back to a 9-5 type of job once both of my girls are in school. I was never really happy in that kind of work setting. Part of me knows that I really should try to help and support my family financially. It just hurts my heart to know that I will most likely be doing so while sacrificing happiness.


Sorry for being so down.

How about some cupcakes? Yes, yes. Cupcakes.

Cupcakes makes me happy.

Chocolate Cupcakes with Matcha Frosting

Yield: 12 cupcakes


  • Chocolate Cupcakes
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • 1/3 cup milk
  • 1 teaspoon pure vanilla extract
  • ½ cup plus 2 tablespoons all-purpose flour
  • ½ cup plus 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • Matcha Frosting
  • ¼ cup ( ½ stick) unsalted butter, room temperature
  • 4 oz. cream cheese, room temperature
  • 1 teaspoon matcha (green tea powder)
  • 2 cups confectioners sugar
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon milk


    For cupcakes:
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, using a hand mixer, cream butter and sugar together for about 2 minutes. Add eggs, milk, and vanilla. Beat until combined.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Slowly add dry ingredients to wet ingredients. Mix until combined. Fold in sour cream.
  4. Pour batter into lined cupcake tins and fill about 2/3 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean.
  5. Cool cupcakes completely.
  6. For frosting:
  7. With a hand mixer, beat butter and cream cheese until well incorporated.
  8. Add matcha and beat to combine.
  9. Slowly add powdered sugar and beat until desired consistency.
  10. Add vanilla and milk and beat to combine.

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