Matcha Cupcakes

If you love maMatcha Cupcakes with Raspberry Buttercream are sweet, fluffy green tea-flavored cupcakes topped with luscious homemade raspberry frosting. Make this tasty, unique dessert in just 35 minutes.

If you want more delicious cupcakes with buttercream, then you've come to the right place! Try my Lemon Raspberry Cupcakes and my Chocolate Cupcakes with Espresso Buttercream next.

This recipe is for all matcha lovers! I love matcha desserts, there's something about that earthy yet delicate flavor that really appeals to my tastebuds. Whether it be matcha cake, matcha muffins, or even matcha tea with my dessert, it's always such a pleasant taste.

What I love most about this Matcha Cupcakes recipe (besides the taste) is that they're like a fruity matcha latte in cupcake form.

I also LOVE the bright green color on the fluffy matcha cupcakes with the pretty pink/purpley raspberry buttercream. The contrast is stunning!

With a distinct but delicate earthy flavor from the matcha, these moist, tender cupcakes will definitely stand out from the rest.

What is matcha?

Matcha is made from dried green tea leaves and is then ground into a powder (this is not to be confused with green tea powder). In taste, it's a bit bitter and earthy yet still smooth.

I really enjoy matcha lattes and matcha in baked goods like brownies, cookies, and these cupcakes. The matcha adds a really pretty flavor that is unparalleled.

There are two different kinds of matcha - culinary and ceremonial grade matcha. Ceremonial matcha is made from young tea leaves and is reserved for drinking.

When I think of matcha, my first thought is the famous Starbucks drink but the matcha powder used to make Matcha Cupcakes is different from what is used to create the frothy beverage.

For this green tea cupcake recipe, we use high quality culinary-grade matcha instead of the latte mix. That's the best matcha type for baking in my opinion and gets the best results!

Ingredients

For easy recipes like this, you can find all of the ingredients at your local grocery stores. If you have a heard time finding matcha, you can also order it on amazon too!

Matcha Cupcakes

• All Purpose Flour: This baking essential is necessary for the structure of the cupcake.
• Baking powder: This helps the cupcake rise.
• Salt: A little salt helps to balance out the flavor.
• Matcha: This is key to the flavor and the beautiful green color of these cupcakes. Add more if you want more matcha flavor. (see measurements in the recipe card)
• Sugar: For an added taste of sweetness.
• Butter: Use room temperature butter. This recipe calls for salted butter but you can use unsalted butter if you prefer. Just add an extra pinch of salt.
• Eggs: This binds all of the ingredients together.
• Oil: Cupcakes need a bit of fat but vegetable oil keeps it light.
• Sour cream: The inclusion of fats results in moist, fluffy cupcakes. (This is the secret ingredient in most of my cupcake recipes!)
• Vanilla extract: This enhances all the other flavors.
• Milk: I suggest using whole milk for a fluffier cupcake. If you're avoiding milk, you can use non-dairy milk instead.

Raspberry Buttercream Frosting

Brighten up these matcha cupcakes with a delicious raspberry frosting. All you need is the following:

• Butter (room temperature): this allows for a smooth and luxurious textured buttercream
• Powdered sugar
• Raspberry preserves: for delicious fruity raspberry flavor
• Raspberry extract (optional)
• Milk

How to Make Matcha Cupcakes

Firstly, preheat the oven to 350 degrees F. 

Make the cupcake batter. Cream together the sugar, butter, and oil in a large bowl starting on low speed and gradually increasing to high speed until the mixture is light and fluffy. This should take about 3-5 minutes. Then add sour cream and vanilla extract and continue to mix.

Add each egg, one at a time, mixing for about 30 seconds between adding the next. Pour in milk and mix until fully incorporated. 

In a separate bowl, whisk together flour, baking powder, salt, and matcha. Add the dry ingredients to the wet ingredients and fold together.

Divide batter into each muffin tin with cupcake liners. Add about 2 ½ tbsps of batter to each cup, the cup should be filled about ¾. 

Bake for 23-25 minutes, until a toothpick comes out clean as bake time can vary depending on your oven. Take your green cupcakes out of the muffin pan after about 5 minutes and allow them to cool completely on a wire rack before adding buttercream. 

Raspberry Buttercream Frosting

While the cupcakes are baking, make the buttercream by adding butter to the bowl of a stand mixer with the paddle attachment. Beat until light and fluffy and add powdered sugar, one cup at a time. 

Then add raspberry preserves and mix until smooth. Next, slowly add milk and raspberry extract (optional). 

Add buttercream to a piping bag with your favorite small round tip and pipe raspberry buttercream on top of each cupcake. Finally, enjoy! 

How to Store Leftover Cupcakes

I recommend storing the cupcakes prior to adding the buttercream. You can wrap them in plastic wrap and store in an airtight container.

If you've already added the icing and have some leftover, of note, these cupcakes are best enjoyed within a day or two. Store cupcakes on the countertop at room temperature for 1 day (be sure to cover with plastic wrap) or refrigerate leftovers in an airtight container for up to 5 days.

Of note, cupcakes stored in the refrigerator tend to dry out a bit quicker, so I do not recommend storing these fluffy matcha green tea cupcakes in the fridge unless absolutely necessary.

If storing on the countertop, be sure that the cupcakes are out of the sun so that the buttercream does not melt!

Tips!

• Be sure to use quality culinary grade matcha! Do not use matte latte mix, it's not the same thing.
• You can make these cupcakes 3 days ahead of when you need them but do not add the raspberry buttercream. Store them in the refrigerator and add the icing just before serving.
• Measure your ingredients properly to get the most consistent bake! See here on how to do so.
• Add a dusting of matcha powder on top of the buttercream for added matcha flavor!
• You can use an electric mixer or a stand mixer for this recipe - whatever is easiest

Substitutions

• For vegan matcha cupcakes, swap out milk for your favorite plant based milk, such as almond milk, and use vegan butter instead for both the cupcakes and the buttercream.
• If you prefer a cream cheese frosting, feel free to use that instead. You can also add white chocolate to your frosting to give it a rich creamy flavor!
• Do a matcha frosting if you want double the match flavor! Omit the raspberry preserves and add 2-3 tbsps of good quality matcha powder.
• For gluten-free matcha cupcakes, sub-out all purpose flour for a gluten free 1-to-1 baking flour.

More Dessert Recipes!

• Matcha Cookies
• Lemon Raspberry Cupcakes
• Matcha Honey Hot Chocolate
• Funfetti Cupcakes with Almond Buttercream
• Lemon Drizzle Cupcakes
• Matcha Macarons
• Strawberry Macarons
• Strawberry Rose Maple Syrup Cake with Champagne Buttercream