Matcha Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 15

Cool Time: 1

Total Time: 1 40

Servings: cupcakes

Calories: 383kcal

Author: Becky Hardin

These matcha-infused cupcakes are naturally flavored and made vibrant green using real matcha powder, then topped with sweet and tangy cream cheese frosting!

Print Recipe

US Customary - Metric

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.

Storage: Store matcha cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.

Nutrition