Matcha Green Tea Cupcakes!

These sweet little Matcha Green Tea Cupcakes are fluffy, and moist with a soft crumb! They are topped with a silky smooth Whipped Matcha Frosting which makes these irresistible! Make these cupcakes for a sweet Spring treat!

These Matcha cupcakes are a matcha-lover’s dream come true! They are full of matcha flavor, from the cupcake and the dreamy frosting. We love the natural green color, which also makes them perfect for St. Patrick’s day coming up soon! 


Flour: This recipe uses all-purpose flour!

Matcha Powder: Matcha Powder is what makes these cupcakes Matcha flavored.

Baking Powder: Baking Powder makes the cupcakes rise!

Salt: Salt balances out the sweetness and brings out flavor!

Eggs: Make sure the eggs are room temperature.

Sugar: This recipe uses white sugar. Don’t reduce the sugar, otherwise the eggs won’t whip up!

Butter: Use unsalted butter.

Milk: This recipe works best with whole milk.

Vanilla Extract: Vanilla extract adds flavor to the cupcakes!

Oil: Use a flavorless oil, like vegetable oil.

The ganache for the frosting is made with three simple ingredients: white chocolate chips, heavy cream, and matcha powder! Just heat up the heavy cream, add in matcha, and pour it over the chocolate chips, and let it chill in the fridge for about 2-3 hours.

One thing we love about these cupcakes is that they are not too sweet and overpowering, but just the perfect amount of sweetness, so you can taste the matcha flavor.

As always, we hope you guys enjoyed this recipe! And if you try it, be sure to comment down below. Happy Baking! ~ Aubrey and Tara

Step-By-Step Video:

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Matcha Green Tea Cupcakes!

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These sweet little Matcha Green Tea Cupcakes are fluffy, and moist with a soft crumb! They are topped with a silky smooth Whipped Matcha Frosting which makes these irresistible! Make these cupcakes for the ultimate Spring treat!


Units Scale

For the Matcha Green Tea Cupcakes:

1 cup all-purpose flour

2 Tbsp. matcha powder

1 + 1/2 tsp. baking powder

1/4 tsp. salt

2 large eggs, room temp.

3/4 cup white sugar

1/4 cup unsalted butter

1/2 cup milk

1 tsp. vanilla extract

2 Tbsp. vegetable oil

For the Whipped Matcha Frosting:

1 + 1/2 cup heavy whipping cream

1 cup white chocolate chips

1 Tbsp. matcha powder


1. Preheat the oven to 350F and line a cupcake pan with 12 cupcake liners.

2. To a large bowl, sift in 1 cup all-purpose flour, 2 Tbsp. matcha powder, 1 + 1/2 tsp. baking powder, and 1/4 tsp. salt. Give that a quick whisk, then set it aside.

3. To a separate bowl, add in 2 large room-temperature eggs. Beat the eggs with an electric hand mixer for about 1 minute, until foamy. While still beating, slowly add in 3/4 cups white sugar. Continue beating for about 5 minutes. *you can also use a stand mixer*

4. Add about 1/2 of the dry ingredient mixture into the egg-sugar mixture, and beat that until combined. Now add in the other half and beat until fully combined.

5. Add 1/2 cup milk and 1/4 cup unsalted butter to a microwave-safe bowl. Heat that in the microwave, in 30-second increments, just until the butter is melted. Add in 1 tsp. vanilla extract and 2 Tbsp. vegetable oil. Whisk that until combined.

6. Add the milk mixture into the matcha-egg mixture, beating with an electric hand mixer until combined.

7. Divide the batter into the lined cupcake pan and bake at 350F for 15 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely before frosting.

8. To make the Whipped Matcha Frosting: To a saucepan over medium heat, heat 3/4 cups heavy cream until it starts to simmer. Once it starts simmering, remove it from the heat.

9. Sift in 1 Tbsp. matcha powder and whisk until combined.

10. To a heat-proof bowl, add 1 cup white chocolate chips, and pour the heated matcha heavy cream over the white chocolate. Let it sit for 5 minutes, then stir until smooth. Place the matcha-white chocolate through a sieve to remove any clumps.

11. Cover with plastic wrap and let it chill in the fridge for 2-3 hours (or overnight).

12. After the ganache is chilled, with an electric hand mixer, whip it until light and fluffy.

13. In a separate bowl, whip up 3/4 cups heavy whipping cream until stiff peaks, then fold it in with the whipped matcha ganache.

14. Now, frost your cooled cupcakes.

15. Enjoy!

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