This moist cake recipe by blogger Molly Yeh calls for a double dose of matcha—both in the batter and the frosting. Instead of one big cake, the recipe can also be made into about 20 cupcakes.
I tried this for the first time today and it was delicious! And you can taste the matcha in the cake.
If you like super rich, fluffier-than-your-cat cakes like me, here are the changes I made: 1 extra egg in cake mix, 2 tbsp of Greek yogurt, and light brown sugar instead of white sugar in cake mix (1:1 sub).
The frosting is super sweet and somewhat overrides the matcha, so I would recommend having it on the side or doing a really thin layer if you don’t want too much sweetness (but you’ll love it if you prefer really sweet cakes).
Me and my family LOVED this recipe! After reading other comments I added two cups of sugar instead of 1 3/4 cups and they were perfect! I'll be making these again soon!
I'm a matcha fiend and have been on the search for a go-to matcha cupcake recipe. I have tried most of the ones that popped up on my google search, and they were just so-so: dry, unflavorful, etc. Now I finally tried these, and THIS. IS. IT. So moist, fluffy, and full of matcha flavor! Now, they aren't very sweet (which is just fine with me), but they pair deliciously with the frosting, which is sweet.
I made these cupcakes expecting to delight my friends, but it was quite disappointing. I really did want to like this. It was moist, it was matcha, but it didn't taste fluffy and sweet like I'd expect from a cupcake. The hot water is not needed at all, the salt is way too much, and there's no need for both baking powder and baking soda. They tasted like matcha cornmeal without the graininess of cornmeal. I opted for all recipe's vanilla cake w/ the remaining matcha I had, and it was MUCH better. I recommend going there.
