These Matcha Green Tea Cupcakes are like a little burst of calm in cupcake form — soft, airy, and topped with a cloud of sweet vanilla whipped cream. The matcha gives a gentle earthiness that isn’t bitter, just enough to make you pause and enjoy each bite.
I first made these during a rainy afternoon when the air smelled like wet leaves and I was craving something that reminded me of my favorite matcha latte. One bite in, and it felt like I’d taken that cozy drink and turned it into dessert.
The Story Behind My Matcha Obsession
Back in my university days, my budget was tight but I somehow always managed to find money for a matcha latte. I’d sit with a cup in hand, people-watching by the café window. This cupcake brings me right back to those moments — only now, I get to enjoy it in my kitchen without standing in a queue.
A Quick Word on Matcha
Matcha isn’t just any green tea. It’s made from shade-grown tea leaves called tencha that are stone-ground into a fine powder. For baking, culinary matcha is the way to go — it’s more affordable and works beautifully in recipes without compromising flavor.
You might spot three common types on store shelves:
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Culinary matcha – perfect for cooking and baking.
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Ceremonial matcha – more delicate, best for sipping.
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Matcha latte mix – skip this for baking; it’s often pre-sweetened and has added creamers.
If you’re new to matcha, look for one that’s vibrant green — a dull or brownish color usually means it’s past its prime.
What Matcha Really Tastes Like
Good matcha has a flavor that’s a little like fresh-cut grass meets the ocean breeze — earthy, slightly sweet, with a hint of umami. If yours tastes harsh or overly bitter, it’s either low-quality or has been sitting around too long.
My Way of Making These Cupcakes
Wet Ingredients First: Buttermilk, oil, egg, and vanilla go into the bowl first. I whisk by hand — it’s oddly relaxing — but you can use a mixer if you’re in a hurry.
Dry Mix: I sift together flour, matcha powder, baking soda, and baking powder, then stir in sugar and salt. This step isn’t just about lumps; sifting keeps the cupcakes light and fluffy.
Combine: Add the dry mix to the wet and whisk until smooth. Avoid over-mixing — that’s the secret to keeping them soft.
Bake: Divide the batter into lined muffin cups and bake at 350°F until a toothpick comes out clean. I use a cookie scoop so every cupcake bakes evenly.
Frosting – My Favorite Matcha Pairing
I stick with lightly sweetened whipped cream here. Buttercream is lovely but can steal the spotlight from the matcha’s gentle flavor. Whipped cream feels like the perfect co-star — airy, creamy, and refreshing.
Pro Tip: I add a tiny dusting of matcha on top. Not only does it look pretty, but it gives you that little burst of tea aroma right before you take a bite.
If You Prefer Buttercream
Go for a buttercream that isn’t overly sweet, then mix in matcha powder for an extra flavor kick. About 1 tablespoon is plenty for a batch. It makes for a richer dessert, perfect if you’re making these for a special occasion.
Should You Stabilize the Whipped Cream?
I don’t usually bother — these cupcakes disappear quickly in my home — but if you’re making them ahead for a party, you can add a little gelatin to help the cream hold its shape. Just bloom it in water, melt it, and whip it in when the cream is at soft peaks.
Baker’s Tips
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Go for culinary-grade matcha unless you’re feeling fancy.
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Store your matcha in an airtight container in the fridge to keep it fresh.
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No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
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Don’t skip sifting the matcha with the flour — it helps avoid little green lumps in your batter.
Make-Ahead Advice
You can bake the cupcakes (without frosting) 3–5 days in advance and store them at room temperature in an airtight container. For longer storage, freeze them for up to 6 months — wrap well so they don’t get freezer burn.
For whipped cream, make it fresh on the day you serve. It only takes a few minutes and tastes far better than anything made in advance.
Matcha Green Tea Cupcakes
Delicate and fluffy cupcakes with the earthy charm of matcha, topped with a swirl of sweet vanilla whipped cream. Like sipping a matcha latte—only better, because it’s cake.
Ingredients
For the Cupcakes:
- ¾ cup (175g) buttermilk
- ½ cup (105g) vegetable oil
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1¼ cups (175g) all-purpose flour
- 2 tablespoons (11g) matcha powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (141g) granulated sugar
- ¼ teaspoon kosher salt
For the Whipped Cream:
- 1 cup (236g) heavy whipping cream
- ¼ cup (47g) granulated sugar
- ½ teaspoon pure vanilla extract
- ½ to 1 teaspoon matcha powder, for dusting
Instructions
- Preheat the oven to 350°F (177°C). Line a standard 12-cup muffin pan with cupcake liners and set aside.
- In a mixing bowl, whisk the buttermilk, oil, egg, and vanilla until smooth. In a separate bowl, sift together the flour, matcha powder, baking powder, and baking soda. Add the sugar and salt, then whisk to combine.
- Gently fold the dry ingredients into the wet mixture until no streaks of flour remain, being careful not to overmix. Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
- Bake for 17 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- For the whipped cream topping, beat the heavy cream, sugar, and vanilla in a chilled bowl until stiff peaks form. Spoon or pipe the cream onto cooled cupcakes, then finish with a light dusting of matcha powder. Keep refrigerated until serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 70Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 126mgCarbohydrates 11gFiber 0gSugar 1gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing Leftovers
Frosted cupcakes will last 1–2 days at room temperature, but keep them in the fridge if your kitchen runs warm. In my home, they rarely make it past day two.
If you like the cozy flavor of matcha in a drink, you’ll love holding it in cupcake form — soft, sweet, and with just the right hint of green tea magic.
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