Matcha Cupcakes

5 from 8 votes

Matcha 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.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American, Asian

Servings: cupcakes

Calories: 416kcal

Author: Britney

Equipment

Cupcake/Muffin Pan
Cupcake/Muffin Liners
Hand Mixer or Stand Mixer
Piping Bags optional

Ingredients

Matcha Cupcakes

1¾ cup Flour
1½ tsp Baking powder
¼ tsp Salt
2½ tbsps Matcha
1½ cup Sugar
½ cup Butter room temperature
2 Eggs
2 tbsps Oil
3 tbsps Sour cream
1 tsp Vanilla extract
¼ cup Milk

Raspberry Buttercream

2 sticks Butter room temperature (1 cup)
3 cups Powdered sugar
¼ cup Raspberry preserves
1 tsp Raspberry extract optional
2 tbsps Milk

Instructions

Preheat oven to 350 degrees F.
Cream together sugar butter and oil until light and fluffy, 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 to wet ingredients and fold together.
Fill each muffin cup with muffin/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. Allow to cool completely before adding buttercream.
While cupcakes are cooking, 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.
Add raspberry preserves and mix until smooth, then slowly add milk and raspberry extract (optional).
Add buttercream to piping bag with your favorite piping top and pipe raspberry buttercream on top of the matcha cupcakes and enjoy!

Nutrition