These fluffy matcha cupcakes are a dream for green tea lovers. The naturally vibrant green cakes are tender and moist, finished with a smooth matcha-vanilla frosting for a balanced, lightly sweet finish.
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Matcha green tea cupcakes
- Bright, earthy matcha flavor that’s both subtle and satisfying.
- Easy-to-make vanilla-matcha frosting that’s creamy and not overly sweet.
- A simple recipe suitable for beginners and experienced bakers alike.
These matcha cupcakes are perfect for birthdays, gatherings, holidays like St. Patrick’s Day, or a cozy afternoon treat. Their vivid green color and delicate flavor make them a standout dessert.
Ingredients you’ll need
Overview: full measurements and printable instructions are in the recipe card below.
Ingredient notes
- Flour: all-purpose flour works best for light, tender cupcakes.
- Granulated sugar: balances the matcha without overpowering it.
- Baking powder and baking soda: together they give a good rise and airy crumb.
- Matcha powder: use a good-quality culinary matcha for the best color and flavor.
- Eggs: large eggs act as the binder and add structure.
- Vegetable oil: keeps the cupcakes moist and tender.
- Milk: whole milk yields a richer batter.
- Sour cream: adds extra richness and keeps the cupcakes moist.
- Vanilla frosting: store-bought frosting works, or use your favorite buttercream.
Adaptable recipe – make it your own!
- Stir in white chocolate chips or chopped nuts for texture.
- Swap plain Greek yogurt for sour cream for a lighter tang and more protein.
- Add 1 teaspoon lemon or orange zest for a bright citrus note.
- Try cream cheese frosting for a tangier finish that pairs nicely with matcha.
Before you begin: essential tools
- Large mixing bowl
- Muffin tin and cupcake liners
- Electric mixer or whisk
- Piping bag and tip for frosting
Step by step: instructions
Overview: full, printable step-by-step instructions are in the recipe card below.
- Preheat oven to 350°F (177°C) and line a muffin tin with liners.
- Whisk together flour, sugar, baking powder, baking soda, and matcha until evenly combined.
- Stir in the eggs, oil, milk, and sour cream until the batter is smooth and free of large lumps.
- Fill liners about 3/4 full (roughly 1/4 cup batter each) and bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely before frosting.
- Beat vanilla frosting with matcha powder until well combined and slightly increased in volume; transfer to a piping bag and frost cooled cupcakes.
FAQs / Troubleshooting
Matcha adds a natural green color and a subtle, earthy sweetness that enhances baked goods without dominating them.
Matcha is a form of green tea made from finely ground whole tea leaves, so when you use matcha you’re consuming the whole leaf rather than a brewed infusion.
Use culinary-grade matcha for baking; ceremonial-grade is more delicate and better reserved for drinking.
The batter should be thicker than pancake batter but thinner than cookie dough—typical for cupcakes.
Bitterness usually comes from using too much matcha or low-quality matcha. Stick to the recommended amount and a good culinary-grade powder.
My notes
- Do not overmix the batter—mix until just combined for a light crumb.
- Fill liners 3/4 full to prevent overflow and get a nice domed top.
- For a stronger matcha presence, add a touch more matcha to the frosting or dust a little on top. Edible flowers also make a pretty garnish.
Storage and reheating
Refrigerate: Store leftover frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for best texture and flavor.
Freeze: Unfrosted cupcakes freeze well for up to 3 months. Thaw in the refrigerator before frosting and serving.
Make ahead
If you’re short on time, bake the cupcakes a day or two ahead and store them unfrosted in an airtight container at room temperature for up to 2 days. Frost just before serving.
Perfect pairings: what to serve with
These light, subtly flavored cupcakes pair well with green tea, light milk tea, or a simple fruit salad. They also complement savory brunch dishes where a delicate dessert is desired.
You’ll also like
If you enjoy matcha desserts, try other matcha treats like smoothies, cookies, or white chocolate matcha confections to satisfy your cravings.
The recipe is easy, colorful, and adaptable—use your favorite vanilla frosting or make a homemade buttercream if you prefer.
Matcha Cupcakes
20 minutes
20 minutes
40 minutes
12 cupcakes
Amira
Ingredients
- 1 ¾ cup Flour
- ¾ cup Granulated Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 ½ tablespoons Matcha Powder
- 2 large Eggs
- ½ cup Vegetable Oil
- ¼ cup Whole Milk
- ¼ cup Sour Cream
Frosting:
- 1 16 ounce tub Vanilla Frosting
- 1 teaspoon Matcha Powder
Instructions
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Preheat oven to 350°F and line a muffin tin with liners.
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Whisk together flour, sugar, baking powder, baking soda, and matcha until combined.
-
Stir in eggs, oil, milk, and sour cream until smooth.
-
Fill liners ¾ full and bake about 20 minutes or until a toothpick comes out clean.
-
Cool completely before frosting.
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Beat frosting with matcha until combined, then pipe onto cupcakes and serve.
Notes
Nutrition
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Carbohydrates: 53 g
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Protein: 4 g