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Three matcha green tea cupcakes with swirled green frosting and matcha powder dusted on top.
Daniel

Matcha Green Tea Cupcakes

Tender, earthy-sweet cupcakes with a vibrant green hue and delicate matcha flavor, finished with a silky cream cheese frosting.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 2 tbsp matcha powder culinary grade, sifted
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup whole milk room temperature
For the Frosting
  • 8 oz cream cheese room temperature
  • 0.25 cup unsalted butter room temperature
  • 2 cups powdered sugar sifted
  • 1 tsp matcha powder for color, optional

Equipment

  • 12-cup muffin tin
  • Paper cupcake liners
  • Electric Mixer
  • Medium mixing bowls
  • Fine-Mesh Sieve

Method
 

Prep
  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
  2. Sift flour, matcha, baking powder, and salt into a medium bowl. Whisk to combine and set aside.
  3. In a large bowl, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl.
  4. Beat in eggs one at a time, then vanilla, mixing until fully incorporated. The batter will look slightly curdled - this is normal.
  5. Reduce speed to low. Add half the flour mixture, then all the milk, then remaining flour, mixing just until no streaks remain. Do not overmix.
  6. Divide batter evenly among liners, filling each about two-thirds full. Bake 16-18 minutes until tops spring back when lightly pressed. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  7. Beat cream cheese and butter until smooth and fluffy, about 2 minutes. Gradually add powdered sugar on low speed, then increase to medium and beat until light, about 3 minutes. For a pale green tint, beat in 1 tsp matcha.
  8. Spread or pipe frosting onto completely cooled cupcakes. Store refrigerated in an airtight container for up to 3 days.

Notes

Sift your matcha powder to avoid clumps - it tends to clump when it hits liquid. For the brightest green color, use high-quality culinary grade matcha, not the kind sold in tea bags. The cupcakes taste best at room temperature, so let them sit out 20 minutes before serving if they've been refrigerated.