These matcha cupcakes mix the earthy goodness of matcha powder with a hint of sweetness for a unique treat that’s both refreshing and cozy. Whether you’re a longtime fan of green tea or trying it for the first time, these cupcakes promise a simple, delightful experience that feels just right.
Why We Love This
There’s a lot to adore about matcha cupcakes—from their vibrant green color to their soft, fluffy texture and lightly earthy taste. If you’re looking for a dessert that’s a little different but still totally approachable, this is it.
These green tea cupcakes offer a beautiful balance between sweet and subtle, making them a great pick for both seasoned matcha lovers and curious first-timers. The delicate flavor of culinary matcha powder adds depth without overwhelming the palate, while the moist, tender crumb keeps every bite satisfying.
Whether you’re baking for a spring brunch, a tea-themed gathering, or simply to treat yourself midweek, these cupcakes bring a calm, feel-good energy to the table. Plus, they’re easy to make and even easier to dress up with matcha buttercream frosting or a dusting of powder for that extra touch.
Here’s why we can’t get enough of them:
- Simple to make with everyday baking ingredients
- Naturally colored thanks to vibrant matcha powder
- Rich in antioxidants with a uniquely smooth flavor
- Perfect for gifting, celebrations, or just enjoying with a quiet cup of tea
If you’ve never baked with matcha before, this is a great place to start. It’s a dessert that feels both fresh and familiar—and one you’ll come back to again and again.
Ingredients
Cake flour – Essential for a light and tender texture. Avoid using all-purpose flour.
Leavening – Use baking powder, not baking soda.
Salt – Enhances the flavor without being too salty.
Unsalted butter – Adds moisture and richness. You can substitute with salted butter, but reduce the salt.
Granulated sugar – Gives the right sweetness and texture. Don’t substitute with brown sugar.
Vanilla extract – Adds flavor without overpowering the matcha.
Egg whites – Use 6 large egg whites (about 180g or ¾ cup).
Milk – Whole milk gives the best moisture. You can use lower-fat milk, but the cupcakes may be less moist.
Instructions
Let’s bring your matcha cupcakes to life! This step-by-step guide will help you bake cupcakes that are light, fluffy, and full of that signature green tea flavor. Take your time and enjoy the process—it’s easier than you think.
Preheat and Prep
Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
Sift the Dry Ingredients
Whisk together 1 cup flour, 1 tbsp matcha powder, 1 tsp baking powder, and 1/4 tsp salt. Sifting ensures a smooth batter and vibrant color.
Cream the Butter and Sugar
Beat 1/2 cup softened butter and 2/3 cup sugar until light and fluffy.
Add Eggs and Vanilla
Add 2 eggs one at a time, then stir in 1 tsp vanilla extract.
Combine Wet and Dry
Alternate adding the dry ingredients and 1/2 cup milk to the butter mixture in three parts, mixing just until incorporated.
Fill and Bake
Fill the cupcake liners about 2/3 full with batter. Bake for 16-18 minutes or until a toothpick comes out clean.
Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Ready to frost or enjoy as is!
Pro Tips
To make your matcha cupcakes truly shine, a few extra tips can go a long way. These simple tricks will help you get the best texture, flavor, and color every time you bake.
Use high-quality matcha powder
Go for culinary grade matcha—it’s made for baking and holds its bright green color even after baking. Lower-quality matcha can turn dull or brownish in the oven.
Sift the matcha with your dry ingredients
This helps avoid clumps and ensures that the flavor is evenly distributed. Matcha tends to clump naturally, so don’t skip this step.
Bring ingredients to room temperature
Softened butter and room temp eggs create a smoother batter and help everything blend more evenly, giving you lighter, fluffier cupcakes.
Don’t overmix the batter
Mix just until the dry ingredients are incorporated. Overmixing can make your cupcakes dense and chewy instead of soft and airy.
Check for doneness early
Ovens vary, so start checking at the 16-minute mark. A clean toothpick in the center means they’re ready.
Cool completely before frosting
If you’re adding matcha buttercream or any frosting, let the cupcakes cool fully to avoid melting or sliding.
Variations
One of the best things about matcha cupcakes is how versatile they are. You can easily customize them to fit your tastes or the occasion, whether you want to go simple with a dusting of matcha or add a bit more flair with creative frosting or fillings. Here are a few fun variations to try:
Matcha Buttercream Frosting
For a classic touch, pair your cupcakes with matcha buttercream frosting. Simply beat together unsalted butter, powdered sugar, a bit of vanilla extract, and a spoonful of matcha powder. The creamy, slightly sweet frosting is the perfect complement to the earthy cupcake base.
Chocolate Matcha Cupcakes
Love the combination of chocolate and matcha? Add 2 tbsp cocoa powder to the dry ingredients for a rich, chocolatey twist. These chocolate matcha cupcakes have a deep, layered flavor that’s sure to impress.
Matcha and White Chocolate
Fold in some white chocolate chips into the batter for a sweet contrast to the green tea flavor. The creamy sweetness of the white chocolate balances perfectly with the slightly bitter matcha, making each bite even more indulgent.
Serving Suggestions
Now that your matcha cupcakes are baked to perfection, let’s talk about how to serve them! These cupcakes are perfect for a wide range of occasions, from casual gatherings to elegant tea parties. Whether you’re keeping it simple or dressing them up, these cupcakes are sure to impress.
Tea Party Delight
Pair these matcha cupcakes with a hot cup of green tea or jasmine tea for a light, refreshing dessert. The delicate flavors complement each other beautifully, creating a calming and sophisticated experience.
Perfect for Celebrations
Matcha cupcakes are an excellent choice for special occasions like birthdays, baby showers, or even weddings. Top them with a bit of edible gold leaf or decorative sprinkles to make them feel extra special.
Fresh Fruit Topping
For a burst of color and flavor, top each cupcake with fresh berries such as strawberries, raspberries, or blueberries. The tartness of the fruit balances the sweetness of the cupcakes and adds a fresh element.
Serve with Ice Cream
For a richer dessert, serve your matcha cupcakes alongside a scoop of vanilla ice cream or coconut sorbet. The creamy texture of the ice cream pairs wonderfully with the earthy flavor of the matcha.
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FAQs
Here are some frequently asked questions to help you master your matcha cupcakes and make the baking process even easier. From storage tips to troubleshooting, we’ve got you covered.
Can I use a different type of tea powder for these cupcakes?
While matcha is the star ingredient, you can experiment with other tea powders like hibiscus or chai for a unique flavor. Just be mindful that the taste and color will differ, so start with smaller quantities to get the right balance.
How should I store leftover cupcakes?
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving to enjoy the best flavor and texture.
What can I use instead of eggs?
If you’re making a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or chia eggs. These work well to bind the ingredients and keep the cupcakes moist.
Why are my cupcakes not as green as I’d like?
If your cupcakes are turning out a dull green, it could be due to the quality of the matcha powder. Opt for ceremonial grade matcha for the most vibrant color. Also, make sure you’re not overbaking them, as high temperatures can cause the matcha to lose its bright green hue.
matcha cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 tbsp matcha powder culinary grade
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk dairy or plant-based
Instructions
Preheat and Prep
- Start by preheating your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners so your cupcakes come out clean and easy to serve.
Sift the Dry Ingredients
- In a medium bowl, whisk together:
- 1 cup all-purpose flour
- 1 tbsp matcha powder
- 1 tsp baking powder
- 1/4 tsp salt
- Sifting helps remove any lumps and evenly distributes the matcha for a smooth batter and vibrant color.
Cream the Butter and Sugar
- In a large mixing bowl, use a hand or stand mixer to beat 1/2 cup softened butter and 2/3 cup sugar until light and fluffy. This step is key to creating that soft, airy cupcake texture.
Add Eggs and Vanilla
- Add 2 eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract. The batter should be smooth and slightly thick.
Combine Wet and Dry
- Alternately add the dry ingredients and 1/2 cup milk to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix just until everything is incorporated—don’t overmix, or the cupcakes may turn dense.
Fill and Bake
- Spoon the batter evenly into your cupcake liners, filling each about 2/3 full. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
- Once baked, your green tea cupcakes will have a delicate aroma and soft gre