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

Top 2 matcha cupcakes recipes from across the web

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Matcha Green Tea Cupcakes

Almond Flour Matcha Cupcakes

Top 2 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

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