Go Back
+ servings
Refreshing Matcha Green Tea Cupcakes with a light and fluffy whipped cream frosting, it's like a Matcha Frappuccino in a cupcake form! | wildwildwhisk.com
Print Recipe
4.89 from 9 votes

Matcha Green Tea Cupcakes

These delicate Matcha Green Tea Cupcakes are topped with soft and fluffy whipped cream. They taste just like a Starbucks green tea Frappuccino. 
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Cupcakes, Dessert
Cuisine: American, Japanese
Servings: 12 cupcakes
Calories: 242kcal
Author: Trang


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.


1. I make the cupcake batter using just a hand whisk. You can use an electric mixer or stand mixer as well, just be sure to not overmix the batter.
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.


Serving: 70g | Calories: 242kcal