These dreamy green Matcha Cupcakes are delicious whether you are a long-time Matcha lover or have never even had a Matcha latte yet. The refreshing green tea taste paired with the sweetness of the buttercream frosting is the perfect cupcake combo! This is the cupcake recipe to beat all other cupcake recipes.
What’s in Green Tea Cupcakes?
Wondering what goes in? Here are the ingredients you’ll need for these Green Tea cupcakes:
- Flour: All-purpose flour is the main dry ingredient in our cupcakes. Make sure to measure using the spoon-and-level method as adding too much flour can result in dry cupcakes.
- Granulated Sugar: Sweetens the cupcakes.
- Matcha: Matcha green tea powder adds color and flavor to the cupcakes.
- Baking Powder: Helps the cupcakes rise.
- Milk: Whole milk keeps the cupcakes moist so they don’t dry out.
- Oil: Vegetable oil adds richness to the cupcakes.
- Eggs: Bind the cake batter together so the cupcakes don’t fall apart.
- Vanilla: Pure vanilla extract enhances the flavor of the matcha and the sweetness of the sugar.
- Butter and Cream Cheese: The combination of butter and cream cheese in the frosting adds the perfect amount of tang without making the frosting too soft– I highly recommend using both!
- Powdered Sugar: Gives the icing structure and sweetness without making it gritty.
Vegan Matcha Cupcakes
To make these matcha cupcakes vegan, swap the eggs for an egg replacer (like Just Egg or flax eggs) and swap the butter and cream cheese for vegan versions. Make sure to choose certified vegan sugar and powdered sugar as well!
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There are several different types of matcha, including culinary, ceremonial, and latte mix. For baking, you want to choose culinary matcha. It has all of that delicious matcha flavor, but it’s not too bitter and it’s not too expensive. You can find culinary matcha in specialty grocery stores or on Amazon.
If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
If your cream cheese frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting reaches your desired consistency. If your cream cheese frosting is too thick, add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
How to Make Ahead and Store Green Cupcakes
You can make the matcha cupcakes ahead of time and store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. You can make the cream cheese frosting up to 3 days in advance and store it in a Ziplock bag in the refrigerator until ready to use. Let the cupcakes and frosting come to room temperature before frosting.
Store leftover matcha cupcakes in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature.
How to Freeze Matcha Green Tea Cupcakes
I strongly recommend freezing the cupcakes and frosting separately. Freeze the matcha cupcakes tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Freeze the cream cheese frosting in an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before assembling.
What to Serve with Green Tea Cupcakes with Cream Cheese Frosting
Are you looking for more green-themed recipes to serve and match with your Matcha Cupcakes for your next party or gathering? Try these Mint Chocolate Chip Brownies or even these Andes Mint Cupcakes! Some say it’s not easy being green, but this combination of desserts might change your mind!
Matcha Cupcakes Recipe
Ingredients
For the Matcha Cupcakes
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons matcha powder
- 1 teaspoon baking powder
- ½ cup whole milk room temperature
- ½ cup unsalted butter melted (1 stick)
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
For the Vanilla Cream Cheese Frosting
- 4 tablespoons unsalted butter room temperature (½ stick)
- 4 ounces cream cheese room temperature (½ brick)
- 2¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Matcha Cupcakes
- Preheat oven to 350°F. Line a standard 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the flour, sugar, matcha powder, and baking powder together.1½ cups all-purpose flour, 1 cup granulated sugar, 2 tablespoons matcha powder, 1 teaspoon baking powder
- Add the milk, butter, eggs, and vanilla. Whisk just until combined– you don’t want to overmix.½ cup whole milk, ½ cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract
- Divide the cake batter between the muffin cups, filling each one with about ¼ cup of batter (or ⅔ of the way full).
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before frosting, about 1 hour.
For the Vanilla Cream Cheese Frosting
- Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute.4 tablespoons unsalted butter, 4 ounces cream cheese
- With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the vanilla extract.2¼ cups powdered sugar, 1 teaspoon pure vanilla extract
- Turn the mixer to high speed and beat until the frosting is light and fluffy, about 1 minute. Make sure to scrape down the sides of the bowl as needed.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost the cupcakes and garnish with a sprinkle of matcha powder.
Notes
- For gluten-free cupcakes, swap the all-purpose flour for gluten-free 1:1 baking flour.
- Measure the flour using the spoon-and-level method to avoid dense, dry cupcakes.
- Do not overmix the cupcake batter, or the cupcakes could turn out chewy.
- Let the cupcakes cool completely before frosting; otherwise, the frosting will melt off.
- If your cream cheese frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- If your cream cheese frosting is too thick, add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
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