Ginger Cupcakes with Matcha Buttercream

Prep Time 40 min
Cook Time 24 min
Serves 2 dozen



  • 3 cups all-purpose flour 
  • 1 tablespoon ground ginger 
  • 1 ½ teaspoons baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon salt 
  • 1 ½ cups firmly packed brown sugar 
  • 1 cup butter, softened 
  • 2 eggs 
  • 2 egg yolks 
  • 1 teaspoon vanilla extract 
  • 1 ½ cup Oak Farms milk 
  • ¼ cup crystallized ginger, finely chopped 


  • 1 cup butter, softened 
  • 1 teaspoon vanilla extract 
  • 4 cups powdered sugar 
  • 1 tablespoon matcha tea powder 
  • 2 tablespoons Oak Farms heavy whipping cream

How to

  1. To make cupcakes, heat oven to 350°F.  Line 24 muffin pan cups with paper baking cups; set aside.   
  2. In medium bowl stir together flour, ground ginger, baking powder, baking soda and salt; set aside. 
  3. In large mixer bowl combine brown sugar and butter; beat on medium speed until fluffy (about 3 minutes).  Add eggs, egg yolks and vanilla; continue beating, scraping bowl often, until well mixed.  Add 1/3 flour mixture and ½ cup milk; continue beating until combined.  Repeat 2 more times.  Stir in crystallized ginger.  Spoon batter evenly into prepared muffin pan cups.  Bake for 22 to 24 minutes or until toothpick inserted into center comes out clean.  Cool 10 minutes; remove from pan to rack.  Cool completely. 
  4. To make buttercream, in large mixer bowl combine butter and vanilla.  Beat at high speed, scraping bowl often, until fluffy.  Reduce speed to low; add powdered sugar, 1 cup at a time, matcha tea powder and cream.  Continue beating, scraping bowl often, until fluffy.  Frost cupcakes.