Matcha/Spring Cupcake

Matcha/Spring Cupcake


26g vegetable oil

6g matcha powder/celery powder

46g milk

40g cake flour

2 eggs

30g granulated sugar

1 tsp lemon juice

1 tsp vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. Heat the oil to 70/158. (Do not overheat it.) Mix well with matcha powder (or celery powder, if you don’t mind the flavor.) Mix in cake flour, milk and 2 egg yolks. Set aside.
  2. Grab 7 cupcake liners. Place them in the baking tray. Preheat the oven to 266℉(130℃).
  3. Add lemon juice, vanilla extract, sugar into the egg white, use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter back into the whipped egg white and gently fold it in until just combined.
  4. Pour all the batter into a piping bag. Fill the cupcake liners with the batter. Give it a tap or two. Send into the oven to bake for 40 minutes then set the oven to 302℉(150℃), bake for another 15 minutes. Let the cupcakes cool on the cooling rack. *Cover the cupcakes with tinfoil for the last ten minutes during baking will help keep the cake surface perfectly green.
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