These delicate Matcha Green Tea Cupcakes are topped with light and fluffy whipped cream. They taste just like a Starbucks Matcha green tea Frappuccino!
I’m taking a break from berries today to share something different, these Matcha Green Tea Cupcakes. This recipe is an older one in my book, from when I first started baking cupcakes many years ago. The base is a simple buttermilk cupcake batter, which I have been able to adapt to make many different flavor cupcakes with just a few modifications. But I guess that’s beside the point.
Recipe Tips and Tricks
- I used this exact brand of Matcha green tea powder in this recipe.
- A stand mixer is useful to have, but you can make cupcake batter entirely by hand just using a mixing bowl and a hand whisk.
- I like to use a large ice cream scoop to portion out the batter into the muffin pan. This makes it a much cleaner process.
- Again, a stand mixer is useful for making whipped cream, but an affordable electric hand mixer will work just as well.
- Cupcakes are best when enjoy within 1-2 days, but you can refrigerate them in an air tight container for up to 5 days.
I struggled a bit to decide which frosting to make for these Matcha green tea cupcakes. Since I personally don’t care for buttercream, I crossed that one off the list right away. My go to has always been cream cheese frosting, but I felt it would overpower the Matcha flavor. So, I ended up just using a fluffy vanilla whipped cream and dusted the top with some Matcha powder for both look and taste. I’ve always used whipped cream in this combination in the past, I guess I shouldn’t have tried to reinvent the wheel.
I love the whipped cream and Matcha combination because it kind of resembles the Matcha green tea Frappuccino, which I used to drink all the time back in the day, except in a cupcake form! It’s light and refreshing, and the portion is just right. The perfect way to start off the week, don’t you think?
Matcha Green Tea Cupcakes with Whipped Cream Frosting Recipe
Matcha Green Tea Cupcakes
For the cake:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup granulated sugar
- 2 tablespoon Matcha green tea powder
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 teaspoon pure vanilla extract
For the frosting:
- 1 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
- 1/2 – 1 teaspoon Matcha green tea powder
- Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
- In a small bowl, measure out flour, salt, baking soda, baking powder, sugar and Matcha green tea powder, mix well with a whisk and set aside.
- Add buttermilk, oil, egg, and vanilla extract in a medium bowl and beat with a whisk to combine.
- Slowly pour the flour mixture into the liquid mixture while slowly whisking with the other hand. Mix only until combine, use a spatula to scrape any flour on the side of the bowl and mix up anything at the bottom of the bowl.
- Divide batter equally among 12 cups.
- Bake for 17 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
- Remove cupcakes from the oven and cool completely on a wire rack.
- To make the frosting, combine heavy whipping cream, vanilla extract and sugar in a medium mixing bowl, beat with an electric mixer on medium speed until stiff peak forms.
- Transfer whipped cream to a pastry bag fitted with a round tip, top cupcakes with whipped cream.
- Dust the frosted cupcakes with Matcha green tea powder using a small sieve.
2. Best enjoy within 1 – 2 days, but you can store cupcakes in an air tight container in the fridge for up to 5 days.
3. Make sure the cupcakes are completely cool before topping with whipped cream.
4. I used culinary grade Matcha green tea powder, which you should be able to find at any Japanese or Korean grocery store.