I just made a matcha cake and it was so good that it inspired me to make these matcha cupcakes!

They bake up so moist and tender and are topped with swirls of fluffy vanilla buttercream.

What is Matcha?

Matcha is made from special green tea leaves that are ground down into an incredibly fine consistency.

The leaves are grown in the shade the last 3 to 4 weeks before they’re harvested. This increases the amount of caffeine they contain and intensifies their color.

You can buy matcha at most grocery stores in either the tea and coffee section, or the international section. I get mine from Whole Foods, but you can also order matcha powder on Amazon.

What Does Matcha Taste Like?

Matcha has a uniquely earthy flavor. It’s rich and smooth, but sometimes it can have a bitter aftertaste.

However, good quality matcha almost always has a sweet finish. A lot of it comes down to how the matcha is prepared, and its quality.

Ceremonial grade matcha is used in tea ceremonies and is the highest quality. However, most matcha used for culinary purposes is a lower grade.

When matcha is being mixed with sweeteners in desserts, or with milk in lattes, the sugars can balance out any hint of bitterness. It leaves a wonderful flavor that pairs well with so many different things!

Picking The Right Frosting for These Matcha Cupcakes

I thought a fluffy, whipped vanilla buttercream would be the perfect frosting for these cupcakes.

This frosting is based on my American buttercream, but uses additional heavy cream.

The extra bit of cream allows more air to be incorporated into the frosting. The end result is a fluffy, less sweet frosting.

The vanilla frosting also looks beautiful on top of the naturally green cupcakes and looks great with a light dusting of matcha on top!

However, if you want to top these cupcakes with matcha buttercream, you can add 1-2 Tbsp of matcha powder into the frosting when you add the powdered sugar.

Or if you want a less sweet frosting, you can top them with a half batch of my matcha buttercream frosting or my Swiss meringue buttercream.

Substitutions and Swaps – Matcha Cupcakes

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

• Sour Cream – You can also use full fat yogurt, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Vegetable Oil – Any flavorless oil should work great in this recipe. Canola or even sunflower oil would work great!
• Eggs – If you have an egg allergy I recommend using flaxseed eggs or an egg replacer.
• Cake Flour – This recipe turns out best with cake flour, but you can use a gluten free flour blend or all purpose flour if that’s all you have on hand.
• Granulated Sugar – I do not recommend reducing the amount of sugar because it will change the texture of the cake layers.
• Culinary Matcha – I like to use culinary matcha in this recipe that I order on Amazon. You can also find it in most large grocery stores, but it’s usually more expensive.

Substitutions and Swaps – Fluffy Vanilla Buttercream

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.

How Many Cupcakes Does this Recipe Make?

This recipe makes 12, standard-sized cupcakes. It can be doubled or halved as needed to change the yield.

If you want to make mini matcha cupcakes, this recipe can be baked in lined, mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 9-11 minutes at 350 F / 175 C.

Tips for Making the Best Matcha Cupcakes

• Ingredients at room temp mix together better. Make sure you set out any cold ingredients ahead of time.
• Properly measure the cake flour (spoon into the cup measure, then level) or use a kitchen scale to measure the dry ingredients.
• Mix the cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
• Use a large cookie scoop to easily fill the cupcake liners. It also makes sure the cupcakes end up being the same height.
• Seal off the top of the piping bag with a rubber band to prevent any frosting from seeping out of the top. This will also make the piping bag easier to use.
• This recipe makes an American-style buttercream frosting, so it will crust as it sits out and is exposed to air! Be sure to either cover the frosting with plastic wrap if it’s made in advance, or immediately place it into a piping bag.

Matcha Cupcake Variations – Gluten Free and/or Dairy Free

To make eggless, dairy free matcha cupcakes, use an alternative dairy milk to replace the sour cream and heavy cream (almond, oat, or soy), vegan butter sticks to replace the butter, and an egg replacer like this.

Or if you want to make gluten free matcha cupcakes, swap in your favorite gluten free flour blend for the cake flour that this recipe calls. Then be sure to over-mix the batter (this helps give gluten free baked goods proper structure) and let it sit for at least 30 minutes before baking for best results.

Making These Matcha Cupcakes in Advance & Storage Tips

You can make these matcha cupcakes in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer.

You can also make the frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

Frosted cupcakes can sit out at room temperature overnight or be stored in the fridge for up to 3 days in an airtight container. However, I find frosting them right before serving is best.

Share Your Creations with Me!

If you try this matcha cupcake recipe, let me know what you think of it! Leave a comment and rating below.

You can also tag me on social media @chelsweets and use #chelsweets so I can see your amazing baking!

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