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These Matcha Cupcakes are soft, tender, and flavored with earthy green tea in every bite. They’re topped with a simple vanilla buttercream and finished with a light dusting of matcha powder for an easy dessert that looks every bit as good as it tastes.
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Warm milk helps the matcha blend smoothly into the cupcake batter, while sour cream, butter, and oil work together to keep the cupcakes moist and tender. The sweet vanilla buttercream balances the slightly earthy matcha flavor without overpowering it.
Whether you already love baking with matcha or you’re looking for an easy way to try it, these homemade matcha cupcakes are a beautiful place to start.
Table of Contents
❤️ Why You’ll Love This Recipe
- Beautiful natural color: Matcha gives the cupcakes their distinctive green color without food coloring.
- Soft and moist: A combination of butter, vegetable oil, milk, and sour cream creates a tender cupcake.
- Easy homemade frosting: The vanilla buttercream requires just three ingredients.
- Balanced flavor: Sweet vanilla buttercream pairs nicely with the earthy flavor of green tea.
- Perfect for matcha lovers: You get matcha in the cupcake plus a dusting on top.
- Easy to make: The cupcake batter comes together with everyday baking techniques and simple equipment.
What are matcha cupcakes?
Matcha cupcakes are cupcakes flavored with matcha, a finely ground green tea powder. Unlike steeped green tea, matcha powder is added directly to recipes, so its flavor and color become part of the finished dessert.
In this dessert recipe, matcha is whisked into warm milk before being incorporated into the batter. This helps disperse the powder more evenly instead of adding it directly to the dry ingredients.
Because matcha has a distinctive earthy flavor, pairing it with sweet vanilla is a great way to create balance. These green tea cupcakes get vanilla in both the cake and the buttercream, with a final dusting of matcha for a little extra flavor.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Matcha powder: The star of these Matcha Cupcakes. It provides a green hue and a signature earthy green tea flavor.
Warm milk: Used to dissolve and distribute the matcha before adding it to the cupcake batter.
All-purpose flour: Provides the structure for the cupcakes.
Butter and vegetable oil: Using both gives you buttery flavor while helping the cupcakes stay soft and moist.
Granulated sugar: Sweetens the cupcakes and balances the earthy matcha.
Eggs: Add structure and richness to the batter.
Sour cream: Helps create a tender, moist cupcake.
Vanilla extract: Used in both the cupcakes and buttercream to complement the matcha flavor.
Powdered sugar: Sweetens and thickens the vanilla buttercream.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Matcha powder: Use good-quality matcha powder for the best flavor and color. Regular brewed green tea is not a good substitute because it will not provide the same concentrated flavor or color.
- Milk: Whole milk, 2% milk, or another plain milk will work. Unsweetened oat milk or almond milk can also be used, though the flavor and texture may vary slightly.
- All-purpose flour: Stick with all-purpose flour for the most reliable texture. I would not swap in cake or whole-wheat flour here because they can change the cupcakes’ structure.
- Unsalted butter: Salted butter can be used in a pinch. If you use salted butter in the cupcake batter, you can reduce or omit the added salt.
- Vegetable oil: Canola oil or another neutral-flavored oil can be used instead.
- Granulated sugar: Regular granulated sugar works best. I would not replace it with brown sugar because that will noticeably change the flavor, color, and texture.
- Sour cream: Plain Greek yogurt is an easy substitute and will still help keep the cupcakes soft and moist.
- Vanilla extract: Use the same amount of vanilla bean paste for a stronger vanilla flavor.
- Powdered sugar: This is needed for the buttercream, so I would not substitute granulated sugar. Powdered sugar dissolves properly and gives the frosting its smooth texture.
Variations
- White chocolate matcha cupcakes: White chocolate and matcha are a classic pairing. Add white chocolate decorations or a drizzle of melted white chocolate over the frosting.
- Mini matcha cupcakes: Use the same batter in a mini muffin pan, but start checking them earlier, since smaller cupcakes bake more quickly.
- Extra matcha flavor: Add a slightly heavier dusting of matcha powder over the finished buttercream for a stronger green tea flavor.
- Different piping styles: Use your favorite piping tip instead of a round tip to give the cupcakes a different look.
- Decorated cupcakes: Add sprinkles, white chocolate curls, or other decorations that complement the green color.
Tips for Best Results
- Whisk the matcha thoroughly. Matcha can clump, so whisk it well with the warm milk. A milk frother also works well for getting the mixture smooth.
- Let the matcha milk cool. After mixing the matcha with warm milk, set it aside while you prepare the remaining ingredients.
- Use softened butter. Properly softened butter will blend more easily into both the cupcake batter and buttercream.
- Don’t overmix the batter. Once the flour is incorporated, mix only until everything is combined.
- Fill the liners evenly. Filling each liner about ⅔ full helps the cupcakes bake evenly.
- Check for doneness. Insert a toothpick into the center of a cupcake. It should come out clean when the cupcakes are ready.
- Cool before frosting. Make sure the cupcakes are completely cool before piping on the buttercream.
- Wait to dust with matcha when possible. For the prettiest presentation, sift the matcha over the frosting closer to serving time.
FAQs
Use a good-quality matcha powder that you enjoy the flavor of. Since matcha is the main flavor in these cupcakes, its taste and color will affect the finished recipe.
Whisking matcha powder into warm milk helps dissolve and distribute it more evenly throughout the batter. It also helps prevent pockets or clumps of matcha in the cupcakes.
Absolutely. A milk frother makes quick work of combining the matcha and milk, but a small whisk works, too. Whisk until the mixture is smooth and well combined.
Yes. Another milk can generally be used in place of regular milk in this cupcake recipe. Keep in mind that a strongly flavored milk may slightly change the finished flavor.
Butter provides flavor, while vegetable oil helps the cupcakes stay moist and tender. Using both gives these Matcha Cupcakes the benefits of each.
Yes. Bake the cupcakes ahead and keep them covered after they have cooled completely. You can frost them closer to serving and add the final matcha dusting afterward.
Yes. The unfrosted cupcakes are the easiest to freeze. Allow them to cool completely, wrap them well, and freeze them in a freezer-safe container. Thaw them before decorating with buttercream.
Storage
Store leftover Matcha Cupcakes in a covered container. Keeping them covered helps prevent the cupcakes from drying out and protects the piped buttercream.
For the best appearance, especially if you are preparing them for a party or gathering, wait to add the final dusting of matcha until closer to serving.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Prepare the pan. Preheat the oven to 350°F and line a 12-count cupcake pan with paper liners.
- Mix the matcha milk. Whisk the matcha powder into the warm milk until dissolved and combined, then set it aside to cool.
- Combine the dry ingredients. Whisk together the flour, baking powder, and salt.
- Mix the butter, oil, and sugar. Beat them together until smooth and light.
- Add the wet ingredients. Mix in the eggs, sour cream, and vanilla extract.
- Finish the batter. Alternate adding the dry mixture and matcha milk until combined.
- Bake. Fill the cupcake liners about ⅔ full and bake for 16-18 minutes.
- Cool. Allow the cupcakes to cool completely.
- Make the buttercream. Beat the butter and vanilla until creamy, then gradually add the powdered sugar.
- Decorate. Pipe the buttercream onto the cooled cupcakes and sift matcha powder over the top.
Make Ahead
The cupcakes can be baked ahead of time and cooled completely before decorating. Keep the unfrosted cupcakes covered until you’re ready to add the buttercream.
The buttercream can also be prepared separately ahead of decorating. Bring it to a workable consistency and give it a quick mix before transferring it to the piping bag.
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For the freshest-looking finish, dust the cupcakes with matcha powder closer to the time you plan to serve them.
What to serve with Matcha Cupcakes
Matcha Cupcakes are wonderful on their own, but they’re especially nice served with coffee or tea. For a dessert spread, pair them with vanilla, lemon, strawberry, white chocolate, or other lightly flavored treats that won’t overpower the matcha.
They would also make a pretty addition to a spring dessert table, an afternoon tea, a bridal shower, a baby shower, or a birthday celebration.
If You Enjoyed Matcha Cupcakes
If you enjoyed these Matcha Cupcakes, you might also love my Bakery-Style Vanilla Cupcakes. They’re a great classic to keep in your baking rotation when you want a simple homemade cupcake with plenty of vanilla flavor.
For something bright and fruity, try my Lemon Cupcakes with Raspberry Buttercream Frosting. The combination of tart lemon and sweet raspberry makes these especially good for spring and summer celebrations.
Chocolate lovers won’t want to miss my From-Scratch Chocolate Cupcakes. They’re an easy choice when you’re craving a rich homemade cupcake made completely from scratch.
You can also switch things up with these Coconut Lime Cupcakes. Their fresh citrus and coconut flavors are a fun alternative when you want something a little different from traditional vanilla or chocolate.
My Snickerdoodle Cupcakes are another fun option. They bring the familiar cinnamon-sugar flavor of the classic cookie into a soft, sweet cupcake.
For an easy frosting recipe to keep on hand, try my Simple Vanilla Buttercream Frosting. It’s a useful recipe for cupcakes, cakes, and plenty of other homemade desserts.
And if you’re in the mood for another colorful cupcake, my Orange Slice Cupcakes are a fun citrusy treat with plenty of personality.
Looking for even more inspiration? Browse my Recipe Index to find more cakes, cupcakes, desserts, and easy recipes for whatever you’re craving next.
📌 Save This Recipe
Save these Matcha Cupcakes with Vanilla Buttercream for the next time you want something a little different from the usual chocolate or vanilla cupcake. They’re an easy choice for spring celebrations, showers, parties, or anytime you’re craving a homemade matcha dessert.
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Matcha Cupcakes
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Equipment
- mixing bowl (large and medium)
- milk frother optional
- fine mesh sieve or sifter
Ingredients
Matcha cupcakes
- 2½ tablespoons matcha powder
- ½ cup milk, warmed
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, softened
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
Buttercream frosting
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 tablespoon matcha powder, for topping
Instructions
For the matcha cupcakes
- Preheat the oven to 350°F. Line a 12-count cupcake pan with paper liners and set aside.
- Add the matcha powder to the warm milk and whisk until dissolved and combined. A milk frother can also be used. Set aside to cool.2½ tablespoons matcha powder, ½ cup milk
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.1½ cups all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon salt
- In a separate large mixing bowl, use a hand mixer to beat the butter, vegetable oil, and granulated sugar until smooth and light.4 tablespoons unsalted butter, ¼ cup vegetable oil, ¾ cup granulated sugar
- Add the eggs, sour cream, and vanilla extract. Mix until combined.2 large eggs, ⅓ cup sour cream, 1 teaspoon vanilla extract
- Add the dry mixture, alternating with the matcha milk, until completely combined.
- Fill each cupcake liner about ⅔ full.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
For the buttercream
- Beat the softened butter and vanilla extract until smooth and creamy.1 cup butter, 1 teaspoon vanilla extract
- Gradually add the powdered sugar and beat until completely combined.3 cups powdered sugar
- Transfer the buttercream to a piping bag fitted with a round tip.
- Pipe the buttercream onto the cooled cupcakes.
- Sift the matcha powder over the top.1 tablespoon matcha powder
Notes
🥡 Storage
- Keep leftover cupcakes covered to protect them from drying out.
- If presentation matters, add the final dusting of matcha closer to serving.
♨️ Reheating
- Reheating is not recommended for these cupcakes. They are best enjoyed at room temperature.
❄️ Freezing
- For easiest freezing, freeze the cupcakes before frosting. Cool them completely, wrap well, and place them in a freezer-safe container. Thaw before decorating.
💡 Tips for Best Results
- Whisk the matcha thoroughly into the warm milk so there are no large clumps.
- Do not overmix the batter after adding the flour.
- Let the cupcakes cool completely before piping on the buttercream.
🍳 Alternate Cooking Methods
No alternate cooking method is recommended. Baking these cupcakes in a standard oven gives you the most predictable and even results.♻️ Leftovers
- Leftover cupcakes make an easy dessert or sweet snack.
- If the matcha topping has absorbed into the buttercream, you can add another light dusting before serving.
📝 Notes
- A milk frother works especially well for combining the matcha powder and warm milk. If you don’t have one, use a small whisk and mix thoroughly.
- For the brightest-looking topping, sift the matcha over the buttercream shortly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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