Matcha Pound Cake Cupcakes

It’s finally getting a little cooler at nights.

Which is a nice change from it being hot or humid.

I love the colder weather.

And my youngest sleeps tons better in it.

The only downside to all this?


Sometimes earlier.

Okay, so it’s not like I sleep till 10 or anything but that extra half hour to 45 minutes of sleep really helps.

Especially if I’m in the middle of a Franco, JGL, or Tennant dream.

Matcha Pound Cake Cupcakes

Yield: 12 cupcakes


  • 1 ½ cups all-purpose flour
  • 2 tablespoons matcha powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1¼ cups granulated sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¼ cup vegetable shortening
  • 3 eggs
  • ½ teaspoon pure almond extract
  • ½ cup milk


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl whisk together flour, matcha powder, baking powder, and salt. Set aside.
  3. In a large bowl beat together sugar, butter, and shortening until thoroughly combined. Add eggs and almond extract and whisk to combine.
  4. Alternately add flour mixture and milk to the butter mixture, starting and ending with the flour. Stir to combine.
  5. Fill paper lined muffin tins 2/3 of the way with batter. Bake for 18-22 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.

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