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Matcha green tea cupcakes with a matcha buttercream frosting and white chocolate drizzle

Matcha Green Tea Cupcakes

Kachina @ Sweet Mouth Joy
Delicious matcha green tea sponge cupcakes topped with a decadent swirl of matcha vanilla buttercream.

Rate this recipe here:

4.86 from 7 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine Fusion
Servings 10 cupcakes

Ingredients
 

Matcha cupcakes:

  • 100 g (½ cups) unsalted butter (room temp.)
  • 120 g ( cups) caster sugar
  • 2 eggs (large)
  • 120 g (1 cups) plain (all-purpose) flour (see notes for self-raising flour swap)
  • 2 teaspoon baking powder
  • 13 g (5 teaspoon) matcha green tea powder
  • 45 ml (3 tablespoon) milk (whole or semi-skimmed)
  • 2 teaspoon vegetable oil (or canola or sunflower oil)

Matcha buttercream:

  • 125 g ( cups) unsalted butter (room temp.)
  • 300 g (2 ½ cups) icing sugar (powdered sugar)
  • 4 teaspoon matcha green tea powder
  • 1-2 tablespoon milk (whole or semi-skimmed)
  • ½ teaspoon vanilla extract

White chocolate drizzle (optional):

Instructions
 

Matcha cupcakes:

  • Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
  • For the sponges, cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer, until light and pale.
  • In a separate bowl, beat the eggs, milk, oil and vanilla extract until whisked up nice and fluffy.
  • Gradually add the egg mixture to the creamed butter and sugar, mixing together until fully combined.
  • In a separate bowl, sieve together the flour, baking powder and matcha powder, whisking them together until fully combined.
  • Gently fold the flour mixture into the wet ingredients until only just combined.
  • Divide the mix evenly between the cupcake cases in the cupcake pan and bake in the oven for 15-20mins or until the cupcakes are springy to the touch and skewer comes out clean from the centre.
  • Transfer the cupcakes to cool on a wire rack while you make the frosting.

Matcha buttercream:

  • Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
  • Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar and the matcha powder.
  • Add in the milk and vanilla extract, mixing until smooth.

Assembly and decoration:

  • Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a large star nozzle and pipe large swirls onto each cupcake.
  • If using a chocolate drizzle to decorate, melt your chocolate in the microwave (20 secs at a time, stirring between bouts) and add this to a piping bag with a small round nozzle (or a food bag and cut off the bottom corner). Drizzle this over your cupcakes then enjoy!

Notes

  • You can swap the plain flour for self-raising flour of the same amount and reduce the baking powder by 1 tsp.

Nutrition

Calories: 423kcal | Carbohydrates: 54g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 107mg | Potassium: 51mg | Fiber: 1g | Sugar: 44g | Vitamin A: 766IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Buttercream, Cupcakes, Green Tea, Matcha
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