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Matcha Cupcakes

Matcha Cupcakes – The perfect light and fluffy cupcakes made with matcha powder. Topped with vanilla cream cheese frosting, these cupcakes are delicious.

Matcha Cupcakes

Matcha is one of my all-time favorite flavors. I love the earthiness that it brings to a recipe and I think that it works so well in a variety of different drinks and desserts. I wanted to bring that flavor to a cupcake and it turned out amazing! It has just the right amount of matcha powder to both give it flavor and a beautiful green color that just pops! To finish it off, I made a simple vanilla cream cheese frosting and the two worked perfectly together. Whether you are already a matcha fan or dipping your toes into using it for the first time, these cupcakes are bound to be a hit!

Common Questions About Making Matcha Cupcakes

What are matcha cupcakes?

Matcha cupcakes are classic vanilla cupcakes with matcha powder mixed into the batter. Once baked and cooled, they are topped with a vanilla cream cheese frosting.

How many servings does this recipe make?

This recipe makes 12 cupcakes.

How long do matcha cupcakes last?

They last up to three days when stored in a refrigerated airtight container.

What else can I make with matcha powder?

Matcha can be used in a variety of desserts and drinks such as –

How can I make the perfect cupcakes?

  • Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work.  If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website.  Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
  • Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key.  Mix until just barely combined.
  • Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me).  Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes.  Wrong.  Your frosting will just slide off the cupcake and it’ll be really sad.  To be safe, I’d say give them 1-2 hours before frosting.
  • Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant.  Stick to filling each liner about 3/4 full.
  • Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.

Ingredient Notes –

  • Flour is the main dry ingredient in our cupcakes. Make sure to measure using the spoon and level method as adding too much flour can result in dry cupcakes.
  • Granulated sugar sweetens the cupcakes.
  • Matcha powder adds color and flavor to the cupcakes.
  • Baking powder helps the cupcakes rise.
  • Milk keeps the cupcakes moist so they don’t dry out.
  • Vegetable oil adds richness to the cupcakes.
  • Eggs bind the cake batter together so the cupcakes don’t fall apart.
  • Vanilla enhances the flavor of the matcha and the sweetness of the sugar.
  • The combination of butter and cream cheese in the frosting adds the perfect amount of tang without making the frosting too soft – I highly recommend using both.
  • Powdered sugar gives the frosting structure. If your frosting is too soft or runny, add more powdered sugar. If it’s too stiff, feel free to add a tablespoon of milk.

Looking for more cupcake recipes? Check these out!

Yield: 12 Cupcakes

Matcha Cupcakes

Matcha Cupcakes

Matcha Cupcakes – The perfect light and fluffy cupcakes made with matcha powder. Topped with vanilla cream cheese frosting, these cupcakes are delicious.

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes


For the Matcha Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons matcha powder
  • 1 teaspoon baking powder
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Vanilla Cream Cheese Frosting

  • 4 tablespoons butter (softened)
  • 4 ounces cream cheese (softened)
  • 2 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract


For the Matcha Cupcakes

  1. Preheat the oven to 350 degrees F and line two muffin cups with paper liners.
  2. In a large bowl, whisk together the flour, sugar, matcha powder, and baking powder.
  3. Next, add the milk, vegetable oil, eggs, and vanilla. Whisk just until combined - you don't want to overmix.
  4. Divide the cake batter between the muffin cups, filling each one with about 1/4 cup of batter (or 2/3 of the way full).
  5. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove the cupcakes to a wire rack and allow them to cool completely before frosting.

For the Vanilla Cream Cheese Frosting

  1. 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.
  2. With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the vanilla extract.
  3. 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.
  4. Transfer the frosting to a piping bag fitted with your choice of tip.
  5. Frost the cupcakes and garnish with a sprinkle of matcha powder.
  6. Store any leftover cupcakes in an airtight container in the fridge for up to three days.

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