This Easy Green Tea Matcha Cupcake is a delightful blend of earthy matcha and creamy goodness, perfect for a quick treat! Whether you’re hosting a gathering or indulging in a solo dessert, these cupcakes are a simple yet irresistible way to satisfy your sweet tooth.
And if you're as obsessed with matcha as we are, don't miss our chewy Matcha Chocolate Cookies—another crowd favorite that pairs beautifully with a cup of tea or coffee.
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This recipe is inspired by the black bottom cupcakes I've been baking for years. It’s a fun twist with a vibrant green hue.
Matcha, a finely ground powder of specially grown and processed green tea leaves, has been enjoyed for centuries in Japan. Recently, it’s become a trendy flavor in desserts worldwide, adding a unique, earthy taste that pairs perfectly with the creaminess of the filling.
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Why You'll Love This Recipe
- Unique Flavor Combination: The earthy matcha pairs perfectly with the creamy, sweet filling for a balanced treat.
- Quick and Easy: No icing required—just bake, cool, and enjoy!
- Visually Stunning: The vibrant green color makes these cupcakes a showstopper at any event.
- Perfect for Any Occasion: Ideal for tea parties, brunches, or just because you deserve a treat!
- Customizable: Easy to tweak with different fillings or flavors to suit your taste.
Ingredients
Cream Cheese Topping
- Cream cheese: Adds a rich, creamy texture.
- White sugar: Sweetens the filling to perfection.
- Egg: Helps bind the filling.
- Pure vanilla extract: Adds a hint of sweetness and enhances the overall flavor.
Green Tea Matcha Cupcake
- All-purpose flour: Provides structure. Swap with gluten-free flour for a gluten-free version.
- White sugar: Sweetens the cupcakes. Brown sugar can be used for a deeper flavor.
- Matcha green tea powder (unsweetened): The star ingredient! Adjust the amount based on your preferred intensity.
- Baking powder: Helps the cupcakes rise. Ensure it’s fresh for the best results.
- Baking soda: Works with the baking powder to give the cupcakes a light texture.
- Salt: Balances the sweetness and enhances the matcha flavor.
- Water: Keeps the batter moist.
- Oil: Adds moisture and richness. Use avocado oil, canola oil or vegetable oil.
- Pure vanilla extract: Adds depth to the cupcake’s flavor.
See recipe card for quantities.
How to Make Green Tea Matcha Cupcakes
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- Matcha Green Tea Cupcakes: In a large bowl, whisk or sift together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, combine the matcha powder with ¼ cup of hot water, stirring until the mixture is smooth and lump-free. In a separate bowl, mix together the remaining ¾ cup of water, oil, vanilla extract, and the matcha paste. Create a well in the center of the dry ingredients and pour in the wet ingredients, stirring until the batter is smooth. Divide the batter evenly among the 12 muffin cups.
- Cream Cheese Filling: Using a whisk or a hand mixer, beat the cream cheese on medium-low speed until smooth. Add the sugar, egg, and vanilla extract, and continue beating on medium-low speed until creamy and smooth. Be careful not to overmix. Add two tablespoons of the cream cheese filling to the center of each cupcake (an ice cream scoop works well for this).
- Bake: Place the cupcakes in the preheated oven and bake for 22-25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch. A toothpick inserted into the cake portion of the cupcake should come out clean. Once baked, remove the cupcakes from the oven and let them cool on a wire rack.
Variations
- Chocolate Matcha Cupcakes: Add a tablespoon of cocoa powder to the dry ingredients for a rich chocolate twist.
- Lemon Matcha Cupcakes: Mix in some lemon zest and a tablespoon of lemon juice for a bright, zesty flavor.
- Almond Matcha Cupcakes: Swap the vanilla extract for almond extract and add chopped almonds for a nutty variation.
- Coconut Matcha Cupcakes: Use coconut oil and sprinkle shredded coconut on top before baking for a tropical flavor.
- Vegan Matcha Cupcakes: Use vegan cream cheese, a flax egg, and almond milk to make these cupcakes entirely plant-based.
- Classic Black Bottom Cupcakes. Use ¼ cup Chocolate powder instead of matcha powder.
What to Serve with This?
- Green Tea: Matcha cupcakes naturally pair well with a hot cup of green tea, enhancing the earthy flavors.
- Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy contrast to the cupcakes, making it a perfect dessert combo.
- Fresh Berries: Serve with fresh strawberries, raspberries, or blueberries for a burst of fruity flavor that complements the matcha.
- Whipped Cream: A dollop of whipped cream on the side adds a light and airy touch to balance the rich filling.
Storage
- Refrigerate: Store the cupcakes in an airtight container in the refrigerator for up to 4 days. The cream cheese filling will stay fresh and delicious.
- Freeze: These cupcakes freeze well. Wrap each cupcake individually in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before enjoying.
- Room Temperature: If you plan to eat them within 24 hours, they can be stored at room temperature in a cool, dry place.
Rose's Top tip
For the most vibrant green color and bold matcha flavor, use high-quality matcha powder. If you’re new to matcha, start with a small amount and adjust to taste. Also, be careful not to overmix the batter, as this can make the cupcakes dense. Just mix until the ingredients are combined for a light, fluffy texture.
Recipe FAQs
It’s best to use unsweetened matcha powder to control the sweetness of your cupcakes. Sweetened matcha might make the cupcakes too sweet.
You can use any neutral oil like vegetable or canola oil. Coconut oil also works well and adds a subtle coconut flavor.
Yes, because of the cream cheese filling, it’s best to refrigerate them to keep the filling fresh.
Insert a toothpick into the center of a cupcake. If it comes out clean, they’re done! If it has batter on it, give them a few more minutes.
Mix the matcha powder with a small amount of hot water to create a smooth paste before adding it to the batter. This prevents clumps and ensures an even distribution of flavor.
Ensure you don’t overmix the batter. Mixing until just combined will keep the cupcakes light and fluffy.
Yes, you can skip the filling for a simpler matcha cupcake. They’ll still be delicious and full of matcha flavor.
Yes, simply adjust the baking time to around 10-12 minutes for mini cupcakes. They’re perfect for bite-sized treats!
Sift the matcha powder before mixing it with water, and whisk it well.
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Easy Matcha Green Tea Cupcake
Ingredients
Toppings:
- 8 oz cream cheese room temperature
- ⅓ cup white sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
Matcha Green Tea Cupcake
- 1 ½ cups all-purpose flour
- 1 cup white granulated sugar
- 2 tablespoons matcha green tea powder unsweetened
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water (¼ cup reserved for matcha)
- ⅓ cup oil avocado, canola or vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- Cupcake: In a large bowl, whisk or sift together the flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, combine the matcha powder with ¼ cup of hot water, stirring until the mixture is smooth and lump-free. Set aside.
- In a separate bowl, mix together the remaining ¾ cup of water, oil, vanilla extract, and the matcha paste. Create a well in the center of the dry ingredients and pour in the wet ingredients, stirring until the batter is smooth. Divide the batter evenly among the 12 muffin cups.
- Cream Cheese Topping: Using a whisk or a hand mixer, beat the cream cheese on medium-low speed until smooth. Add the sugar, egg, and vanilla extract, and continue beating on medium-low speed until creamy and smooth. Be careful not to overmix. Add two tablespoons of the cream cheese filling to the center of each cupcake (an ice cream scoop works well for this).
- Place the cupcakes in the preheated oven and bake for 22-25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch. A toothpick inserted into the cake portion of the cupcake should come out clean. Once baked, remove the cupcakes from the oven and let them cool on a wire rack.
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