Want to dress up your typical vanilla cupcake with vanilla frosting? Just add some matcha powder to the frosting!
- 1 cup granulated sugar
- 1 vanilla bean
- 1 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup plain yogurt
- 3 tablespoons canola oil
- 1 1/4 tablespoon vanilla extract
- 2/3 cup whole milk
Chai Matcha Icing
- 2 cups store bought vanilla icing
- 6 teaspoons chai matcha powder I used Tea Forte's Chai Matcha*
Preheat oven to 350 degrees.
In a medium sized mixing bowl or stand mixer, mix together sugar, cake flour, baking powder, baking soda, and salt.
Add butter and mix on medium-low speed for about three minutes.
In a small mixing bowl, whisk together eggs, yogurt, oil, and vanilla extract until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add milk and mix on low speed until just combined.
Fill cupcake liners just over 1/2 full.
Bake for 16 minutes and then test to see if they are done by inserting a toothpick into the center. If it comes out clean, they are done. If not, bake for another 1-2 minutes and check again.
When the cupcakes are done, transfer them to a cooling rack and wait until they cool before icing them.
Mix matcha powder into vanilla icing. If you have a pastry bag, pipe the icing onto the cupcakes, otherwise use an icing knife or regular knife to spread icing.