Learn how to make delicious green tea matcha cupcakes with vanilla frosting! You’ll love the natural flavor of these baked goods combined with sweet icing.

Remember the days of cupcake vending machines? They were a weird trend that was around for a while (I have zero idea if they still are).

I remember being in the mall in Atlanta several years ago and seeing one. I was shocked at first, then I realized that yes, this is really a cupcake machine! It was like I’d died and gone to heaven.

Cupcakes had their moment back then, and I remember a lot of bakeries got in on it with unique flavors. And I was always willing to try something new and interesting! It was around this time that I first tried matcha cupcakes!

If you’ve never had matcha before, it’s high quality green tea ground in powder form. Instead of steeping it like regular tea, you’ll typically use a whisk to mix it into hot water. The result is a hot, frothy tea beverage.

Matcha in Baking

Matcha is used in a lot of recipes these days, not just drinks. There’s a lot of baking done with it! Plus who doesn’t love the green color? It’s just kind of fun.

What does matcha taste like?

It tastes grassy and kind of bitter, as well as sweet and nutty. The flavor profile is definitely complex, but also tasty. Matcha is very unique!

I personally like roasted green tea, but not all green tea, and I don’t love matcha just on its own as a frothy drink. But I DO like it in baked goods!

How does matcha affect baking?

You’ll want to use a culinary grade matcha versus ceremonial grade. The reason is because the culinary allows the matcha flavor to come through even when mixed with baking ingredients. It’s also cheaper than ceremonial.

How do you make matcha taste better in a cake?

With the savory nature of matcha, it’s nice to have a frosting like the vanilla cream cheese recipe we’ve provided. It’s a nice addition for those cakes or cupcakes to balance the green tea flavor.

Tools You’ll Need for This Recipe

These matcha cupcakes use a stand mixer, two medium to large bowls, a muffin tin, a wire rack, and a piping bag with a tip. Choose whatever tip you like – these were piped with Wilton tip #1M.

If you’re ready to check out the recipe, check it out below!

Matcha Cupcakes

Learn how to make a matcha cupcake recipe. These green tea cupcakes are topped with a delicious vanilla frosting.

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Prep Time: 25

Cook Time: 17

Cooling Time: 30

Total Time: 1 12

Servings: cupcakes

Equipment

Ingredients

Cupcakes

1 ½ cups all purpose flour
1 cup granulated sugar
2 tablespoons matcha powder
1 teaspoon baking powder
½ cup whole milk
½ cup vegetable oil
2 egg(s) large
1 teaspoon pure vanilla extract

Cream Cheese Frosting

4 tablespoons butter softened
4 ounces cream cheese softened
2 ¼ cups powdered sugar
1 teaspoon pure vanilla extract

Instructions

For the Matcha Cupcakes

Preheat the oven to 350F and line tin with liners.
In a large bowl, whisk together the flour, sugar, matcha powder, and baking powder until combined.
In a separate bowl, add the milk, vegetable oil, eggs, and vanilla. Whisk just until combined.
Combine the wet ingredients into the dry ingredients, mixing until just combined.
Divide the cupcake batter evenly between the muffin cups, filling each one with approximately ¼ cup of batter (or ⅔ of the way full).
Bake for 15 – 17 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack and allow them to cool completely before frosting.

For the Vanilla Cream Cheese Frosting

Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined – about 1 minute.
With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the vanilla extract.
Turn the mixer to high speed and beat until the frosting is light and fluffy– about 1 minute. Make sure to scrape down the sides of the bowl as needed.
Transfer the frosting to a piping bag fitted with your choice of tip.
Frost the cupcakes and garnish with a sprinkle of matcha powder.
Store any leftover cupcakes in an airtight container in the fridge for up to three days.