Soft and fluffy Matcha Green Tea Cupcakes topped with a white cloud of vanilla whipped cream taste just like a Matcha green tea Frappuccino! These cupcakes are delicate with just enough matcha flavor without being overpowering or bitter.
I remember those hot summer days in college when I would order all these Starbucks Matcha Green Tea Frappuccino. Do they still have that? It was one of my favorite sweet drinks. And these Matcha cupcakes are just like those drinks in cupcake form!
This Matcha cupcakes recipe is one of the very first recipes I’ve developed before I even started this blog. I intended to open up a cupcake shop just like everyone and their grandmas, but that idea never came to fruition. And I’m glad it didn’t, since writing on this blog is way more fun!
What is matcha?
So, what is matcha anyways? If you don’t already know, matcha is green tea leaves ground into a fine powder. But not all green teas are matcha. Matcha is produced from a shade-grown leaf called tencha, that is specifically grown and processed for this purpose.
You can buy matcha at all Japanese grocery stores, as well as pretty much any Asian grocery stores, and even mainstream American supermarkets nowadays. You may find 2 to 3 types of matcha or matcha powder mix at the store:
- Culinary matcha – this is the one we want for cooking and baking.
- Ceremonial matcha – this is more expensive and usually reserved for drinking.
- Matcha latte mix – this is not the one you want because it is usually presweetened and can contain creamer or dry milk. But you don’t need it because making a homemade matcha latte is super easy!
What does matcha taste like?
Good matcha should not be bitter or acidic. Matcha is like freshly cut grass, earthy with a hint of the ocean.
How to make Matcha Cupcakes
Easy matcha green tea cupcake batter
- Add all the wet ingredients – buttermilk, oil, egg, vanilla extract – in a large mixing bowl.
- Using a hand whisk, beat until combined. You can use an electric mixer or a stand mixer, but it is not necessary.
- In another bowl, sift flour, matcha powder, baking soda, and baking powder together. Then stir in sugar and salt until well distributed. Add the flour mixture into the liquid mixture.
- Whisk until a smooth batter forms.
- Use a large cookie scoop to divide the cake batter evenly into 12 lined muffin cups.
- Bake at 350°F until a toothpick inserted in the middle comes out clean.
What type of frosting is best for matcha cupcakes?
Matcha is such a delicate flavor that you don’t want to overpower it with a too strong or too rich frosting. I opted for a light and fluffy whipped cream to top these cupcakes off and a dusting of matcha powder.
- Beat heavy whipping cream with sugar and vanilla extract until stiff peaks form. Using a stand mixer or an electric mixer here would be wise, but you can certainly make whipped cream by hand.
- When the cupcakes are completely cool, fill a pastry bag fitted with your favorite piping tip and pipe swirls on top of the cupcakes.
- Finish off with a dusting of matcha powder.
My typical whipped cream recipe doesn’t contain a lot of sugar, but I increased the amount of sugar in this recipe just a little bit to make it sweeter, which pairs well with these cupcakes.
But I prefer buttercream frosting…
Even though whipped cream is my preference for these matcha cupcakes. If you want a richer frosting, I would recommend using a not-too-sweet buttercream and flavor it with matcha powder to amp up the matcha flavor even more.
Try one of these buttercream frosting recipes and add up to 1 tablespoon of matcha powder to it.
Do I need to stabilize the whipped cream to use as frosting?
I’ve successfully used whipped cream as frosting for cupcakes many times before without the need to stabilize it. See these Banana Split Cupcakes and these Pina Colada Cupcakes.
But if you want to stabilize your whipped cream, you can add ½ – 1 teaspoon of powder gelatin to the whipped cream.
- Bloom the gelatin in a tablespoon of water
- Microwave until the gelatin dissolves completely
- Mix the gelatin mixture into your whipped cream when it is at soft peaks stage
- Continue whipping until stiff peaks form
Baker’s Tips
- You can use either type of matcha powder in this recipe: culinary or ceremonial. However, it is more economical to use culinary matcha powder meant for cooking and baking.
- Make sure your matcha powder is pure tea powder and not a matcha latte mix, which is usually already sweetened and can contain creamer.
- If you don’t have buttermilk on hand, check out how to make homemade buttermilk.
Storing leftover matcha cupcakes
These cupcakes are best within 1 – 2 days, but you can refrigerate leftovers in an airtight container for up to 5 days.
Making ahead
The cupcakes can be made a few days ahead and stored at room temperature for 3 – 5 days without the frosting. They can even be kept frozen for up to 6 months, be sure to wrap them well. Simply thaw them at room temperature and add the frosting when you plan to serve.
Whipped cream is easy to make so I recommend making the whipped cream and topping the cupcakes the day of or just before you plan to serve, especially to save fridge space.
More matcha recipes
- Matcha Madeleines
- Matcha Shortbread Cookies
- White Chocolate Chip Matcha Cookies
- Matcha Green Tea Mochi
- Matcha Donuts
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Matcha Green Tea Cupcakes
Ingredients
Matcha Cake
- 1 ¼ cup all-purpose flour, 175 g
- 2 tablespoon matcha powder, 11 g
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup granulated sugar, 141 g
- ¼ teaspoon kosher salt
- ¾ cup buttermilk, 175 g
- ½ cup vegetable oil, 105 g
- 1 large egg
- ½ teaspoon pure vanilla extract
Whipped cream
- 1 cup heavy whipping cream, 236 g
- ½ teaspoon pure vanilla extract
- ¼ cup granulated sugar, 47 g
- ½ - 1 teaspoon matcha powder
Instructions
- Preheat the oven to 350°F and line a 12 cup standard size muffin pan with cupcake paper and set aside.
- In a large mixing bowl, whisk together buttermilk, oil, egg and vanilla extract until thoroughly combined.
- Sift flour, matcha powder, baking soda, baking powder in another bowl, add salt and sugar and whisk until evenly distributed. Add the flour mixture into the wet ingredient mixture and stir until a smooth batter forms.
- Divide batter evenly into 12 muffin cups using a large cookie scoop and bake for 17 minutes until a toothpick inserted in the middle of the cupcakes comes out clean with just a few crumbs attached.
- Allow the cupcakes to cool in the pan for 10 - 15 minutes until cool to the touch before removing them from the pan and setting them on a wire rack to cool completely.
- To make the whipped cream, beat together heavy whipping cream, vanilla extract and sugar until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes. Dust some matcha powder on top. Keep refrigerated.
Video
Notes
- Use culinary matcha powder for baking, make sure your matcha powder is pure tea powder and not a matcha powder mix used to make matcha latte.
- The whipped cream will last as long as the cupcakes without any stabilizing agent, but make sure you beat until stiff peaks.
- You can stabilize the whipped cream using ½ - 1 teaspoon of gelatin powder, bloom it in a tablespoon of water, microwave until completely dissolved, and mix this in with the whipped cream while it is at soft peak stage and continue beating until stiff peaks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This post was originally published on 5/1/2017. The recipe has been updated and republished on 8/13/2020 with the latest improvements, extra tips, process photos and a video to help you in the kitchen.
I made these as a strawberry matcha mason jar dessert for my wedding and everyone loved them! I make these cupcakes for every special occasion now! Thank you so much for this recipe ☺️🫶🏼
Awe thank you so much Adriana!! It’s an honor for this recipe to be part of such a momentous occasion. And congratulations on your wedding! I would appreciate so much if you could leave a 5-star rating as well 🙂
OH WOW! What a hit! Even the most skeptical members of my family (unsure of anything “green tea”) are now happily asking for more! Thank you for this very simple & wonderful recipe!!!!
How wonderful to hear! Thank you so much Charissa 🙂
Love this. It’s definitely not very sweet which fits my taste but not for everyone. Just made these for a party tonight. Thanks!
Thanks Audrey! Happy to hear you like these 🙂
Hi chi Trang,
Thank you for sharing this recipe. I have made it multiple times and it is always a great hit, even when people asked “What is Matcha? :D”.
I wonder if I can use this with Chai Spice? Or if you have one coming up?
I love how this cupcake is just the right amount of sweet but still allow the matcha flavor through. I would love to adapt something similar for a chai recipe. Thank you 🙂
xoxox
Cam on Hanh!! I don’t have anything with chai right now but if you want to try it with this recipe, just omit the matcha in the cupcakes and try 1-2 teaspoon of chai spice.
12/10 recipe!! I made this for my boyfriend for Valentine’s Day and he said it was the best dessert he’s had!! My entire family loved them as well!! We loved how it wasn’t too sweet and it was so moist and balanced!!
I’m a very very novice baker but all your tips and instructions were super easy to follow!! Thank you!! I’m excited to try more of your recipes!! 🙂
Thank you Isabelle! I’m so glad you tried the recipe and had great success with it. Feel free to let me know if you ever have any questions on any of the recipes you attempt 🙂
I tested these out for a party coming up, and I love how they’re not overly sweet. The recipe was very easy. Next time, I’ll make at least a half cup more of icing because I ran out while piping the last one. Will make again!
Thanks so much for the recipe Trang!
We made this for school’s culture day activity in 2020, and has been our favourite cupcake since!
Your recipe’s ingredients are accessible, steps are written clearly, and couple with the video, it just made it so much easier to do for a first-time baker like me! That’s probably how I’ve decided to try your recipe and it smells so good when it’s baked!
You’re so thoughtful that we might not have buttermilk and provided such an easy homemade solution, so thanks!
No too sweet and the matcha flavour is just amazing! We’re happy with just the cupcake in itself!
It’s now an activity for my daughter and I 🙂
Thank you so much for your wonderful review! I’m glad you decided to try this recipe and continue to use it to bake with your daughter 🙂
Made this for my girlfriend’s birthday and she loved them. They were light and fluffy and the whipped cream paired very well. I used 3/4 the sugar in the cake and full sugar in the cream. The matcha was to my personal taste, but she loves matcha and next time I would try adding 10-25% more. Thanks for the recipe!
I’m glad to hear your gf loved them! Thank you for try the recipe.
im 14 and i made these so many times for my friends and we all love it :))
you should definitely try making these they’re really easy to make and i personally never even made frosting for them cuz its just so good!!!!! thank u for this recipe! <3
Hi Elle, that’s wonderful! I’m so glad you and your friends love these 🙂
Recipe is very easy to follow. I have successfully made these gluten twice by simply swapping with a 1-to-1 GF flour mix, adding a tiny bit more milk, and letting the batter rest about 15min before baking (for best results)!
Thank you Maia! I would appreciate it so much if you could leave a 5 star review!
Hello! I’ve tried this recipe and love it! Can it be halved?
Hi Ann, since the recipe contains only 1 egg, to halve it would mean you’ll need to beat the egg and measure out half of it. I suggest baking the whole recipe and freezing half for later. You can add the whipped cream and then freeze or freeze the cupcakes without the whipped cream and add it later when you defrost to serve it.
I LOVE Green Tea Frappucinos from Starbucks, it’s my favorite drink! So I’ve set out to find a good matcha cupcake, I’ve had them from a Japanese style bakery in the Dallas area. This recipe was so good ! I did use half sour cream and half milk to make my own version of buttermilk as I didn’t have any. My oven temperature is always too hot so I had to drop the temperature down quite a bit and cook slightly longer. They were fluffy, and the icing was so delicious !!!!! Thank you for sharing this ! It was just what I was wanting !
Yay! I’m so happy to hear how much you enjoy these, thank you so much for trying them and for taking the time to leave me a comment, it made my morning 🙂
Hi can i use almond flour in place of APF. If so, what’s the ratio?
Hi Winnie, I haven’t used almond flour in this recipe so I can’t tell you the exact ratio. If you use an all purpose gluten free flour, it is usually a 1:1 ratio, so I would start there. But I can’t guarantee the results.
Hi there
I managed to find out the best flour substitute which is 25% almond flour and 75% APF, replaced vanilla with cinnamon It works out well! The muffins turn out moist and fluffy and the matcha flavour compliments the cinnamon so well!
One thing that baffles me though is that the batter wasn’t enough to fill up all 2/3 of the cavities.My muffins still rise with a nice dome shape but appear small, even on both occasions that I baked. Any idea why is this so?
Hi Winnie, my guess is that because almond flour is gluten free so the batter doesn’t rise as much.
I used 1:1 gluten free flour yesterday and it turned out BEAUTIFULLY. I was so pleased and can’t wait to make this recipe again. My only complaint? The whipped cream recipe wasn’t enough for my liking! I piled those cupcakes HIGH.
I am not a baker by any stretch of the imagination, so I was pleasantly surprised when my first attempt at these cupcakes turned out beautifully! They rose perfectly, lightly cracked on top, and were moist and scrumptious despite the fact that I subbed in GF flour. I am already looking for an excuse to make these again, and if time permits I’ll double the batch!
Thank you Elizabeth and sorry the whipped cream wasn’t enough, definitely should make a double batch of whipped cream then 🙂
Can you suggest a dairy-free alternative to the buttermilk please?
Hi Rose, you can combine lemon juice (1 tablespoon) with a milk alternative like almond milk (7.5 oz). This will make 1 cup of non dairy buttermilk.