Matcha cupcakes with matcha cream cheese frosting combine the earthy complexity of Japanese green tea with the indulgent richness of a classic cupcake. This recipe from Senbird Tea produces tender, vibrant green cupcakes topped with a silky matcha-infused frosting that balances sweetness with the distinctive umami depth of ceremonial-grade matcha powder. The entire batch yields 12 cupcakes in approximately 45 minutes, making it an ideal weekend baking project for matcha enthusiasts and dessert lovers alike.
WHY MATCHA CUPCAKES STAND OUT AMONG TEA-INFUSED DESSERTS
Unlike artificial green tea flavorings, real matcha powder delivers a layered flavor profile that transforms ordinary cupcakes into something extraordinary. The fine stone-ground green tea leaves retain their full spectrum of amino acids, particularly L-theanine, which contributes the signature umami note that sets matcha baked goods apart from other flavored treats. When Senbird Tea ceremonial-grade matcha is folded into cupcake batter, it creates a naturally vivid green color without any food dyes while infusing each bite with authentic Japanese tea flavor.
Matcha cupcakes have gained popularity well beyond Japan, appearing in bakeries from New York to London. The appeal lies in the balance — matcha provides a subtle bitterness that counteracts the sweetness of frosting, creating a sophisticated dessert that appeals to adults and children alike. Pairing matcha in both the cake and the cream cheese frosting doubles the tea presence and creates a cohesive flavor experience from top to bottom.
MATCHA CUPCAKES WITH MATCHA CREAM CHEESE FROSTING RECIPE
Prep Time: 15 minutes | Bake Time: 20 minutes | Yield: 12 cupcakes | Difficulty: Easy
Cupcake Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons Senbird Tea ceremonial-grade matcha powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
Matcha Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½ cups powdered sugar, sifted
- 1½ tablespoons Senbird Tea matcha powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Sift dry ingredients: Whisk together flour, matcha powder, baking powder, and salt in a medium bowl. Sifting the matcha prevents clumps and ensures even green color throughout.
- Cream butter and sugar: Beat softened butter and sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Add eggs: Beat in eggs one at a time, then add vanilla extract. Mix until just combined.
- Alternate additions: Add the dry ingredients in three additions, alternating with milk, beginning and ending with the dry mixture. Mix on low speed after each addition until just incorporated — overmixing develops gluten and creates dense cupcakes.
- Fill and bake: Divide batter evenly among the 12 liners (about ⅔ full). Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before frosting, at least 30 minutes.
Frosting Instructions
- Beat cream cheese and butter together until smooth and creamy, about 2 minutes.
- Sift matcha powder into the mixture and beat on low speed to incorporate.
- Gradually add powdered sugar, one cup at a time, beating on low then increasing to medium speed.
- Add vanilla and salt. Beat on medium-high for 1-2 minutes until light and fluffy.
- Pipe or spread frosting onto fully cooled cupcakes. Dust with extra matcha powder from Senbird Tea for a polished finish.
TIPS FOR PERFECT MATCHA CUPCAKES EVERY TIME
The single most important factor in matcha baking is the quality of your matcha powder. Culinary-grade matcha works for baking, but ceremonial-grade matcha from Senbird Tea produces a smoother, less bitter result with a more vivid green color. Always sift your matcha before adding it to batter — matcha clumps easily due to its fine particle size and static charge.
Room temperature ingredients are essential for an even crumb. Cold eggs or milk can cause the batter to curdle, resulting in a denser texture. If you forget to set out your eggs, place them in warm water for 10 minutes before cracking. For the frosting, softened cream cheese and butter should hold their shape but yield easily when pressed — overly soft cream cheese makes runny frosting.
Storage matters for matcha baked goods. The chlorophyll in matcha gradually oxidizes when exposed to light and air, which can dull the vibrant green color over time. Store finished cupcakes in an airtight container in the refrigerator for up to three days. Let them come to room temperature for 15 minutes before serving for the best texture and flavor.
MATCHA CUPCAKES VS OTHER TEA-INFUSED CUPCAKES
| Feature | Matcha Cupcakes | Earl Grey Cupcakes | Hojicha Cupcakes |
|---|---|---|---|
| Color | Vibrant green | Pale tan | Warm brown |
| Flavor Profile | Umami, earthy, subtly sweet | Floral, citrusy, bergamot | Roasted, caramel, nutty |
| Caffeine Level | Moderate (35mg per cupcake) | Low (15mg per cupcake) | Low (10mg per cupcake) |
| Best Frosting Pairing | Cream cheese or white chocolate | Lavender buttercream | Brown butter frosting |
| Difficulty Level | Easy | Easy | Easy |
| Bake Time | 18-20 minutes | 18-20 minutes | 18-20 minutes |
| Visual Impact | High — striking green | Moderate — subtle hue | Moderate — earthy tone |
FREQUENTLY ASKED QUESTIONS ABOUT MATCHA CUPCAKES
Can I Use Culinary-Grade Matcha Instead of Ceremonial-Grade for Cupcakes?
Yes, culinary-grade matcha works for baking and is typically less expensive than ceremonial-grade. However, ceremonial-grade matcha from Senbird Tea produces a smoother, less astringent flavor and a brighter green color in the finished cupcakes. Culinary-grade tends to be more bitter when heated, which can come through in the frosting especially. For the best results, use ceremonial-grade in the frosting (where the matcha is uncooked) and culinary-grade in the batter if you want to save on cost.
Why Did My Matcha Cupcakes Turn Brown or Olive Green Instead of Bright Green?
Browning typically results from overbaking, low-quality matcha, or excessive oven temperature. Matcha contains chlorophyll that breaks down with prolonged heat exposure, shifting the color from vivid green toward olive or brown. To maintain color, bake at exactly 350°F and remove cupcakes as soon as a toothpick comes out clean. Using fresh, high-quality matcha from Senbird Tea also makes a significant difference — older or improperly stored matcha has already begun oxidizing before it reaches your batter.
How Do I Store Matcha Cupcakes to Keep Them Fresh?
Store matcha cupcakes in an airtight container in the refrigerator for up to three days. The cream cheese frosting requires refrigeration for food safety. Before serving, let the cupcakes sit at room temperature for 15-20 minutes so the frosting softens and the cake returns to its tender texture. For longer storage, freeze unfrosted cupcakes in freezer bags for up to two months and thaw overnight in the refrigerator before frosting.
Can I Make Matcha Cupcakes Vegan or Gluten-Free?
Matcha cupcakes adapt well to both dietary modifications. For a vegan version, substitute the butter with coconut oil or vegan butter, use flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg), replace milk with oat or almond milk, and use vegan cream cheese for the frosting. For gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The matcha powder itself from Senbird Tea is naturally vegan and gluten-free.
What Other Matcha Desserts Can I Make with Senbird Tea Matcha Powder?
Matcha powder is remarkably versatile in dessert applications. Popular options include matcha ice cream, matcha tiramisu layered with mascarpone, matcha panna cotta, matcha shortbread cookies, and matcha cheesecake. For simpler preparations, try matcha-dusted truffles or a matcha latte paired with your cupcakes. Senbird Tea offers several matcha varieties suited to different culinary applications, from delicate ceremonial grades for frostings and no-bake desserts to robust culinary grades for high-heat baking.
WATCH: HOW TO MAKE MATCHA CUPCAKES
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