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Matcha Pumpkin Monster Cupcakes

Boo! Get in the Halloween spirit with these adorable mini Matcha Pumpkin Monster cupcakes.

Makes 12 cupcakes.

An original recipe prepared for us by modest marce.

Ingredients

    Matcha Pumpkin Cupcakes

    • 1 ½ cups raw sugar
    • 2 large eggs
    • 1 cup pumpkin puree (fresh or canned)
    • 2 tsp Aiya Culinary Grade Matcha
    • ½ cup oil
    • 1 tsp pure vanilla extract
    • ½ cup whole milk
    • 1 ¾ cup flour
    • 1 tsp baking soda
    • ¼ tsp baking powder
    • ½ tsp salt
    • ½ tsp cinnamon

    Matcha Buttercream

    • 1 cup unsalted butter, room temperature
    • 3 cups powdered sugar, or to taste
    • 2 tsp Aiya Culinary Grade Matcha
    • 1 tsp pure vanilla extract
    • 24 fondant eyes

Directions

    Matcha Pumpkin Cupcakes

    1. In a mixing bowl add sugar, eggs, pumpkin, Matcha, oil and vanilla. Mix until the ingredients are well combined and the eggs are light/fluffy.
    2. In a separate bowl sift the flour, baking soda, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients, alternating with the milk. stir until a smooth batter is formed.
    3. Line a twelve cupcake tin and divide batter equally amongst the twelve cupcakes. Bake at 325F for 15-20 minutes or until a toothpick comes out clean.

    Matcha Buttercream

    1. In the bowl of a stand mixer add the butter, sugar, Matcha and vanilla. Beat until light and fluffy.
    2. Place frosting into piping bag using the wilton #233. Pipe like you would a normal cupcake & top with fondant eyes.



    Click below to purchase the Culinary Grade Matcha used in this recipe: