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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 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!