These fluffy Matcha Cupcakes are an absolute dream come true for all the green tea lovers out there! These beautifully green cupcakes are topped with a swirl of Matcha vanilla frosting to make the ultimate sweet treat.
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Matcha green tea cupcakes
- They're packed with the earthy and sweet flavor of Matcha, giving them a unique taste that is downright delicious.
- The vanilla Matcha frosting is sweet, creamy, and super simple to make.
- They're also super easy to make; whether you're a beginner baker or a seasoned pro, this recipe is for you.
This matcha cupcakes recipe is perfect for any occasion - whether it's a birthday, a special celebration, or just an afternoon snack. Plus, the vibrant green color will make them stand out for holidays such as St. Patrick's Day.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Ingredient notes
- Flour - For this recipe, all-purpose flour works best.
- Granulated Sugar - Granulated sugar provides the perfect amount of sweetness without overpowering the Matcha flavor.
- Baking powder and baking soda - These two leavening agents help the cupcakes to rise and become light and fluffy.
- Matcha Powder - This is what gives these matcha cupcakes their beautiful green color and unique flavor. Make sure to use high-quality Matcha powder for the best taste.
- Eggs - Large eggs are used as a binding agent in this recipe.
- Vegetable Oil - Provides moisture and keeps the cupcakes tender.
- Milk - Milk also adds moisture and helps create a smooth batter. Whole milk is best!
- Sour Cream - The secret ingredient that gives these cupcakes their extra richness and moistness.
- Vanilla Frosting - You can use a can of your favorite store-bought frosting or whip up a batch of your favorite buttercream recipe.
Adaptable recipe – make it your own!
- You can fold in some white chocolate chips or chopped nuts into the batter for a little crunch.
- Plain Greek yogurt is a great swap for the sour cream if you still want the extra moist cupcakes but with a little more protein.
- Add a touch of citrus by mixing a teaspoon of lemon or orange zest into the batter for a bright and tangy citrus flavor.
- A cream cheese frosting would also taste amazing on top of these green tea cupcakes.
Before you begin: essential tools
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- large bowl
- cupcake muffins
- cupcake liners
- electric mixer
- large mixing bowl
- piping bag
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Whisk together the flour, sugar, baking powder, baking soda, and matcha until well combined.
- Stir in the eggs, oil, milk, and sour cream until smooth with no large lumps.
- Fill the cupcake liners about ¾ of the way full with the batter (about ¼ cup), and then bake for about 20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- In a large bowl, beat the frosting and matcha powder until well combined and the volume of frosting almost doubles.
- Then add to a piping bag and frost the cupcakes with your favorite piping tip before enjoying!
FAQs/ Troubleshooting
Matcha not only gives baked goods a beautiful green hue but also adds a subtle, earthy flavor with a hint of sweetness.
Not exactly! Matcha is a type of green tea, but it's unique because it's made from finely ground tea leaves. This means when you consume matcha, you're enjoying the whole tea leaf instead of just steeping it like traditional green tea.
No, it’s best to use culinary-grade matcha for baking. Ceremonial-grade matcha is too delicate and expensive for this purpose.
The batter is thicker than pancake batter, but much thinner than cookie dough. As far as cake or cupcake batter goes, it’s a little bit on the thicker side.
Bitterness can come from using too much matcha or low-quality matcha powder. Stick to the recommended amount and invest in a good brand.
My notes
- The secret to fluffy cupcakes is to not overmix the batter! Mix until just combined.
- When filling the cupcake liners I recommend that you fill them ¾ of the way full so that they don't overflow while baking.
- For a stronger matcha flavor, you can add a bit more matcha powder to the frosting or even sprinkle some on top of the frosted cupcakes. Edible flowers also look great on top of these cupcakes.
Storage and reheating
Refrigerate - If you have leftover cupcakes, store them in the fridge for up to 3 days. Just make sure to let them come to room temperature before eating for the best taste and texture!
Freeze - You can also freeze the cupcakes (unfrosted) for up to 3 months. Just let them thaw in the fridge before frosting and serving.
Make Ahead
If you're short on time, these cupcakes can be made ahead! You can bake the cupcakes in advance and store them unfrosted at room temperature in an airtight container for up to 2 days.
Perfect pairings: what to serve with
I love to pair these fluffy cupcakes with a meal like this Slow Cooker Corned Beef without Cabbage. And, if you happen to have leftover corned beef, you can also turn it into this Reuben Sandwich!
You'll also like
Are you a fan of matcha? If so, this Mint Matcha Smoothie, Matcha Babouche Cookies, or this Matcha Chocolate are also great recipes to make when the craving hits. I don't know about you, but I can never eat too many matcha desserts.
Aren't these beautiful? The color is vibrant, and it is a very easy recipe. You can use your own favorite vanilla frosting recipe if you wish to. I was just lazy!
Matcha Cupcakes
Ingredients
- 1 ¾ cup Flour
- ¾ cup Granulated Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 ½ tablespoons Matcha Powder
- 2 large Eggs
- ½ cup Vegetable Oil
- ¼ cup Whole Milk
- ¼ cup Sour Cream
Frosting:
- 1 16 ounce tub Vanilla Frosting
- 1 teaspoon Matcha Powder
Instructions
- Preheat your oven to 350℉ and line your muffin tin with cupcake liners.
- Whisk together the flour, sugar, baking powder, baking soda, and matcha until well combined.
- Stir in the eggs, oil, milk, and sour cream until smooth with no large lumps.
- Fill the cupcake liners about ¾ of the way full with the batter (about ¼ cup), and then bake for about 20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- In a large bowl, beat the frosting and matcha powder until well combined and the volume of frosting almost doubles.
- Then add to a piping bag and frost the cupcakes with your favorite piping tip before enjoying!
Notes
Nutrition
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