Matcha Green Tea Cupcakes Recipe:

Matcha Green Tea Cupcakes

Here is the recipe and instructions for Matcha Green Tea Cupcakes:

Three Green Tea Cupcakes


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1⁄2 cup vegetable or canola oil
  • 2 teaspoons matcha green tea powder, sifted
  • 1 teaspoon vanilla extract
  • 1 cup milk

Matcha Frosting:

  • 4 ounces cream cheese, softened
  • 1⁄4 cup (1⁄2 stick) unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 2-3 tablespoons milk
  • 1⁄2 teaspoon matcha green tea powder, sifted


  1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a large bowl using an electric mixer, beat the eggs and granulated sugar until light and fluffy, about 3 minutes. Mix in the oil, matcha powder and vanilla until combined.
  4. Add the dry ingredients to the wet ingredients alternately with the milk, mixing just until incorporated after each addition.
  5. Divide the batter evenly among the lined muffin cups, filling each about 3⁄4 full. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
  6. Allow cupcakes to cool completely before frosting.
  7. Make the frosting: In a medium bowl using an electric mixer, beat the cream cheese and butter together until smooth. Add the confectioners’ sugar and beat until light and fluffy. Mix in the milk and matcha powder until thoroughly combined.
  8. Frost cooled cupcakes with a swirl of the matcha frosting. Top with sprinkles or dust with matcha powder if desired. Enjoy!

Crowned with smooth, creamy green tea frosting that melts on the tongue, these cupcakes offer the quintessential balance of flavors that matcha is prized for.

The jewel-toned crumb of the cake holds the vegetal, grassy notes of high-quality matcha powder, amplified by the soft vanilla background. As you sink your teeth through the feather-soft crumb, enjoy the aromatic matcha that lingers on the palate long after the last crumbs are gone.

While matcha has long been used in the Japanese tea ceremony for its bitterness, a touch of sugar elevates those complex tannins into a treat that retains the intensity of true Uji matcha. Allow the frosting to accentuate the herbal qualities of the tea cake base for a flavor profile as vivid as the verdant hills where this precious green tea is grown and harvested by hand.

With a delicate crumb and just the right kiss of rich frosting, these cupcakes offer a first-class ticket to Japanese tea country with one transporting bite. Matcha really sings against the vanilla cake base and creamy citrus frosting.