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Matcha Cupcakes Recipe

The refreshing green tea taste paired with the sweetness of the buttercream frosting in these Matcha Cupcakes is the perfect cupcake combo!

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 12 cupcakes
Calories: 383 kcal
Course: Dessert , Baked Goods
Cuisine: American

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
    Cup of Yum
  1. Preheat oven to 350°F. Line a standard 12-count cupcake tin with paper liners. Set aside.
  2. In a large bowl, whisk the flour, sugar, matcha powder, and baking powder together.
  3. Add the milk, butter, eggs, and vanilla. Whisk just until combined-- you don’t want to overmix.
  4. Divide the cake batter between the muffin cups, filling each one with about ¼ cup of batter (or ⅔ of the way full).
  5. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the cupcakes to a wire rack and allow them to cool completely before frosting, about 1 hour.
For the Vanilla Cream Cheese Frosting
  1. 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.
  2. With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the vanilla extract.
  3. 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.
  4. Transfer the frosting to a piping bag fitted with your choice of tip.
  5. Frost the cupcakes and garnish with a sprinkle of matcha powder.

Notes

  • Storage: Store matcha cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
  • For gluten-free cupcakes, swap the all-purpose flour for gluten-free 1:1 baking flour.
  • 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.

Nutrition Information

Serving 1cupcake Calories 383kcal (19%) Carbohydrates 52g (17%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 6g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 52mg (17%) Sodium 82mg (3%) Potassium 59mg (2%) Fiber 0.4g (2%) Sugar 40g (80%) Vitamin A 430IU (9%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 383

% Daily Value*

Serving 1cupcake
Calories 383kcal 19%
Carbohydrates 52g 17%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 4g 20%
Trans Fat 0.2g 10%
Cholesterol 52mg 17%
Sodium 82mg 3%
Potassium 59mg 1%
Fiber 0.4g 2%
Sugar 40g 80%
Vitamin A 430IU 9%
Calcium 50mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.