I’m a bit of a matcha-holic, and these matcha-infused cupcakes are my latest dessert obsession! I add real matcha powder to a delicious vanilla cupcake batter, then top them off with sweet and tangy cream cheese frosting. The matcha turns the cupcakes vivid green and gives them a subtle grassy flavor. My kids love when I make these fun green tea cupcakes, and they’re the perfect sweet treat for Springtime!
Matcha Green Tea Cupcakes with Cream Cheese Frosting
If you’ve been in on the matcha craze the last few years, then you know it’s the perfect ingredient to add to simple desserts. Matcha powder adds a subtle earthy flavor to these fluffy cupcakes, and it’s well-balanced with a bit of vanilla. Basically, these cupcakes taste just like a matcha latte!
I made these green tea cupcakes from scratch so I could get the flavor balance and vibrant green color just right! I finish them with a vanilla cream cheese frosting, but my whipped cream frosting is a great option too.
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A Note on Matcha
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 nor too expensive. You can find it in specialty grocery stores or on Amazon.
Matcha Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
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
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
- 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.
How to Make Matcha Cupcakes from Scratch Step-by-Step
Prep: Gather the list of ingredients for this easy matcha cupcake recipe. Preheat your oven to 350°F, line a standard 12-count cupcake tin with paper liners, and set aside. Bring the milk, eggs, butter, and cream cheese to room temperature, and melt one stick of butter.
Mix the Batter: In a large bowl, whisk 1½ cups of all-purpose flour, 1 cup of granulated sugar, 2 tablespoons of matcha powder, and 1 teaspoon of baking powder together. Add ½ cup of whole milk, ½ cup of unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk just until combined–you don’t want to over-mix the batter.
Bake the Cupcakes: Next, divide the vanilla matcha cupcake 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.
Beat the Fats: While the cupcakes cool, make the cream cheese frosting. Add 4 tablespoons of softened unsalted butter and 4 ounces (½ brick) of cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute.
Sweeten the Frosting: With the mixer on low speed, slowly add 2¼ cups of powdered sugar. Once all of the powdered sugar has been incorporated, add 1 teaspoon of 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.
Frost the Cupcakes: Transfer the frosting to a piping bag fitted with your choice of tip. Frost green tea cupcakes and garnish with a sprinkle of matcha powder!
How to Store
Store matcha cupcakes in an airtight container in the refrigerator for up to 3 days. To freeze, tightly wrap unfrosted cupcakes in 2 layers of plastic wrap and 1 layer of aluminum foil, then freeze for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.
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