matcha cupcakes

Soft and fluffy Matcha Green Tea Cupcakes topped with a white cloud of vanilla whipped cream taste just like a Matcha green tea Frappuccino! These cupcakes are delicate with just enough matcha flavor without being overpowering or bitter.

Matcha Green Tea Cupcakes

all-purpose flour (175 g)

matcha powder (11 g)

baking soda

baking powder

sugar (141 g)

salt

buttermilk (175 g)

vegetable oil (105 g)

vanilla extract

heavy whipping cream (236 g)

sugar (47 g)

matcha powder

Preheat the oven to 350°F and line a 12 cup standard size muffin pan with cupcake paper and set aside.

In a large mixing bowl, whisk together buttermilk, oil, egg and vanilla extract until thoroughly combined.

Sift flour, matcha powder, baking soda, baking powder in another bowl, add salt and sugar and whisk until evenly distributed. Add the flour mixture into the wet ingredient mixture and stir until a smooth batter forms.

Divide batter evenly into 12 muffin cups using a large cookie scoop and bake for 17 minutes until a toothpick inserted in the middle of the cupcakes comes out clean with just a few crumbs attached.

Allow the cupcakes to cool in the pan for 10 - 15 minutes until cool to the touch before removing them from the pan and setting them on a wire rack to cool completely.

To make the whipped cream, beat together heavy whipping cream, vanilla extract and sugar until stiff peaks form.

Transfer the whipped cream to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes. Dust some matcha powder on top. Keep refrigerated.

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Matcha Cupcakes

Make fluffy Almond Flour Matcha Cupcakes topped with Strawberry Buttercream! These delicious matcha cupcakes taste just like a vanilla matcha latte and only require 8 ingredients to make! 

Almond Flour Matcha Cupcakes

Blue Diamond® Almond Flour

tbsp Matcha Powder

tsp Baking Soda

Salt

Sugar

Large Eggs

tsp Vanilla Extract

Coconut Yogurt

Vanilla

Butter

Preheat the oven to 350°F

Add the dry ingredients to a large mixing bowl. Then, add the liquid ingredients and mix the ingredients together until combined. (Do not  overmix the batter.)

Pour the matcha cupcake batter into each muffin tin opening and bake in a preheated oven at 350°F for 20-22 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.

Top with your favorite frosting or whipped cream, and enjoy!

Start by pureeing fresh strawberries in the blender until smooth. You will need about ⅓ cup for this recipe.

Then, add the butter and powdered sugar and blend/mix until fully incorporated. Add in the strawberry puree and blend until the frosting reaches your desired consistency. If it is too thick, add in a bit more strawberry puree.

You can transfer the strawberry buttercream into the fridge to firm up a bit. Or, you can transfer the buttercream to a pastry bag right away and begin decorating your cupcakes.

How To Make Strawberry Buttercream

These gluten free matcha cupcakes are soft, tender and made in one bowl! They&#039;re topped with a simple matcha and vanilla buttercream frosting and are the perfect dairy free cupcake for any occasion!

eggs

butter, melted (dairy

milk (dairy

white sugar

gluten free all purpose flour

matcha

butter

sugar

preheat

Preheat the oven to 350 degrees Fahrenheit.

line muffin tray

Line a 12 cavity muffin tray with liners and set aside.

whisk wet

In a medium mixing bowl, whisk together all wet ingredients.

whisk dry

Whisk in the dry ingredients, making sure to spoon and level the flour.

get rid of clumps

add to tray

Add to your prepared tin, filling each about 3/4 of the way up.

bake

Bake for 16-22 minutes, or until a toothpick comes out clean. 19 is usually perfect in my oven, but all ovens are different.

make buttercream

When the cupcakes are cooling, prep the buttercream.

beat butter

Add the butter to a bowl of a stand mixer or large mixing bowl and beat for 2-3 minutes on low speed.

add sugar

Add in the powdered sugar and beat until well combined. Add in a splash of milk as needed to thin.

add matcha

Mix in the matcha, vanilla and pinch of salt.

frost

When the cupcakes have cooled completely, frost and enjoy!

I have made these several times. They always come out lovely! I sometimes make the following changes (they aren’t weird, please don’t report me to Smosh Culinary Crimes): I often add 1/2c of white chocolate chips, and a portion of the time, I will switch some of the regular matcha for strawberry matcha, and swap one tsp vanilla for strawberry extract instead. Super yummy for a bit of a spring/ summer brightening!

I made these last week and so yum!!
I changed white sugar with coconut sugar and it made the color darker, not bright as the example but the taste is delicious, soft and not bitter at all
I followed the exact amount of this recipe and I didn't taste any bitterness from matcha powder but the taste of green tea still strong
thanks for the recipe
P.S. sorry for my terrible writing, English is my 2nd language, hope you understand my writing xoxo

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Matcha Green Tea Cupcakes

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Top 3 matcha cupcakes recipes from across the web

The most viewed matcha cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matcha Green Tea Cupcakes

Almond Flour Matcha Cupcakes

Matcha Cupcakes

The most viewed matcha cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine