Matcha Cupcakes

4.66 from 233 ratings

These matcha cupcakes are super easy to make, and equally delicious! This recipe comes together in one bowl and the cupcakes are frosted with fluffy vanilla buttercream.

Prep Time10

Cook Time19

Additional Time5

Total Time34

Course: Cupcakes

Cuisine: American

Servings: 12

Calories: 317kcal

Author: Chelsey White

Ingredients

Matcha Cupcakes

1/2 cup full-fat sour cream, room temperature 125g
1/2 cup vegetable or canola oil 112g
2 large eggs, room temperature 112g
1 tsp vanilla extract or vanilla bean paste 4g
1 cup + 2 Tbsp cake flour 135g
3/4 cup granulated sugar 150g
2 Tbsp unsweetened matcha powder 18g
1 tsp baking powder 4g
1/2 tsp baking soda 3g
1/2 tsp fine salt 3g

Fluffy Vanilla Buttercream Frosting

1/2 cup unsalted butter, room temperature 113g
1 tsp vanilla extract or vanilla bean paste 4g
1/4 tsp fine salt 2g
1 3/4 cups powdered sugar 220g
2 Tbsp heavy whipping cream, room temperature 30g

Instructions

Matcha Cupcakes

Start by preheating the oven to 350°F/175°C and line a muffin pan with 12 cupcake lines. Set the pan aside.
In a large bowl, whisk together 1/2 cup of sour cream, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla. Whisk until combined and smooth.
Sift 1 cup + 2 Tbsp cake flour, 3/4 cup sugar, 2 Tbsp matcha powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt into the wet ingredients, then whisk until combined. The batter will be somewhat thick, but that's how it should be!
Divide the batter evenly between the cupcake liners. They should be about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out with a few moist crumbs.
Let the cupcakes cool for 10 minutes in the pan before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, place the entire pan into your freezer for about 30 minutes.

Fluffy Vanilla Buttercream

While the cupcakes bake and cool, make the fluffy vanilla buttercream. In a large bowl or the bowl of a stand mixer, beat 1/2 cup or 1 stick of butter on a medium-high speed for a minute with a hand mixer or paddle attachment. The butter should become lighter in color as air is whipped into it.
Add 1 tsp vanilla extract and 1/4 tsp of salt into butter and mix on a medium speed until combined.
Gradually mix in 1 3/4 cup powdered sugar and 2 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula to make sure everything is being properly mixed together.
Mix on a low speed for an additional minute to give the frosting a smooth consistency. If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If you aren't sure what consistency the frosting should be, check out my frosting consistency guide.
Place the buttercream in a piping bag fit with your favorite frosting tip, and pipe large swirls on top of the fully cooled cupcakes.
Garnish with a dusting of matcha powder, then enjoy!

Video

Notes

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

Matcha Cupcake Variations:

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 powder like this.
To make gluten free matcha cupcakes, swap in your favorite gluten free flour blend for the cake flour this recipe calls for and be sure to over-mix your batter 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.

Nutrition