This recipe for Matcha Cupcakes yields a spongy, light cake with green tea flavour and a hint of sweetness. Pair the cupcakes with whipped cream or buttercream for a more decadent sweet treat.
Why this recipe works
This recipe for Matcha Cupcakes uses a genoise-style cake method which gives it its light, springy texture.
The cupcakes are not too delicate and holds up to frosting beautifully.
It contains minimal oil/fat in the cake, so that you can splurge on the frosting.
Baking the cupcakes at a lower temperature helps to retain the vibrant green colour hue from the matcha powder.
Equipment you'll need
- stand mixer or electric mixer: to whip the eggs
- double-boiler/bain marie (or large bowl with hot water): to heat the eggs while whipping with the mixer
Ingredients you'll need
- large eggs: will be warmed in a double-boiler and whipped until light and quadrupled in volume
- granulated sugar: adds a little sweetness and structure to the cake
- vanilla extract: use the best quality vanilla for the best flavour
- unsalted butter: melted and slightly cooled
- whole milk: or non-dairy alternative
- cake flour: sifted, for the best texture, use cake flour; don't use all-purpose flour, bread flour or self-raising flour
- baking powder: genoise cake typically doesn't require baking powder, but the addition of it here ensures the cake has lift and lightness
- matcha: is finely milled green tea powder; use a high-quality matcha powder for baking; I highly recommend using a ceremonial matcha for the best colour and flavour
How to make the cupcakes
Preheat oven to 325F.
Line a muffin tin with 6 cupcake liners.
Sift the cake flour, baking powder and matcha powder in a large bowl. Set aside. (Step 1 below).
In a separate medium bowl, combine the melted butter, whole milk and vanilla extract. Give it a stir and set aside. (Step 2 below).
Add 2 whole eggs to a stand mixer bowl (or large mixing bowl if using hand-held electric mixer) and place over the double boiler filled with simmering hot water. (Step 3 below).
Whisk until the eggs become foamy.
Add in the granulated sugar and continue whisking until the egg mixture reaches 40C/104F (or hot to the touch).
Remove the egg mixture from heat and continue to whip until the egg has become light yellow/pale in colour and reaches ribbon stage (when you remove the whisk and can draw a figure "8" and it sits on top for a second before disappearing). This will take about 5-8 minutes, depending on your mixer speed. (Step 4 below).
Add the sifted cake flour mixture into the whipped egg mixture in two additions, folding it in gently with a spatula, taking care not to deflate the whipped egg too much. (Step 5 below).
Take about 1 large scoop of cake batter and add it to the melted butter mixture, stirring it in to lighten. (Step 6 below).
Pour the lightened butter mixture into the cake batter and fold to incorporate using a spatula. Again, being careful not to overwork the batter. (Step 7 below).
Transfer the cake batter into the prepared cupcake liners. (Step 8 below).
Give the pan a few taps to release any trapped air bubbles.
Bake the cupcakes at 325F for 18-20 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
Halfway through the bake time, or when the tops of the cupcakes have set, cover with a large piece of aluminum foil.
Remove from oven and let cool on a wire rack before frosting (Step 9 below).
How to store & serve
Store the Matcha Cupcakes in an airtight container in the fridge.
If the cupcakes are unfrosted, store in an airtight container at room temperature for up to 3 days.
Let the cupcakes come up to room temperature (about 15-20 minutes) prior to serving.
Expert tips & troubleshooting
Genoise cake can be a dry cake, which is usually offset with cream fillings.
You can choose to pair the Matcha Cupcakes with a whipped cream frosting (like I did here) or a more traditional buttercream frosting.
For a more moist cupcake, prick the cupcake with a toothpick and brush with a little simple syrup before frosting. This will give the cake an additional layer of moisture.
Baking the Matcha Cupcakes at a lower temperature will help retain the green hue, and prevent the cupcakes from turning brown too quickly.
Covering the cupcakes with aluminum foil can also prevent the cupcakes from turning brown. However, slight browning can occur around the edges, which is normal.
Using a high quality matcha powder will ensure better flavour and colour of the cupcakes.
Other recipes you may like
Be sure to check out these matcha recipes:
Matcha Hojicha Vanilla Angel Cake Slices
Most Delicious Matcha Pound Cake
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Matcha Cupcakes with Whipped Cream Frosting
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Matcha Cupcakes:
- 80 g cake flour sifted
- ½ teaspoon baking powder
- 1 teaspoon matcha sifted
- 30 g unsalted butter melted
- 25 ml whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 60 g granulated sugar
Whipped Cream Frosting:
- 100 ml heavy whipping cream 36% milkfat
- 10 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the cupcakes:
- Preheat oven to 325°F/163°C.
- Line a muffin tin with 6 cupcake liners.
- Sift the cake flour, baking powder and matcha powder in a large bowl. Set aside.
- In a separate medium bowl, combine the melted butter, whole milk and vanilla extract. Give it a stir and set aside.
- Add 2 whole eggs to a stand mixer bowl (or large mixing bowl if using hand-held electric mixer) and place over the double boiler filled with simmering hot water.
- Whisk until the eggs become foamy.
- Add in the granulated sugar and continue whisking until the egg mixture reaches 40°C (or hot to the touch).
- Remove the egg mixture from heat and continue to whip until the egg has become light yellow/pale in colour and reaches ribbon stage (when you remove the whisk and can draw a figure "8" and it sits on top for a second before disappearing). This will take about 5-8 minutes, depending on your mixer speed.
- Add the sifted cake flour mixture into the whipped egg mixture in two additions, folding it in gently with a spatula, taking care not to deflate the whipped egg too much.
- Take about 1 large scoop of cake batter and add it to the melted butter mixture, stirring it in to lighten.
- Pour the lightened butter mixture into the cake batter and fold to incorporate using a spatula. Again, being careful not to overwork the batter.
- Transfer the cake batter into the prepared cupcake liners.
- Give the pan a few taps to release any trapped air bubbles.
- Bake the cupcakes at 325°F/163°C for 18-20 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
- Halfway through the bake time, or when the tops of the cupcakes have set, cover with a large piece of aluminum foil.
- Remove from oven and let cool on a wire rack before frosting.
Make the whipped cream frosting:
- In a bowl, combine the heavy cream, powdered sugar and vanilla extract.
- Whip with a wire whisk until it reaches almost stiff peaks.
- Transfer the whipped cream to a piping bag fitted with a piping tip and decorate the cupcakes.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Linsey
Beautiful Matcha cupcakes. Light and fluffy with bright green colour. Looks so mouth watering delicious!
David @ Spiced
Ah, the Matcha Queen strikes again! 🙂 You really do make the most amazing recipes with matcha, Michelle. And the time of the year is perfect with St. Patrick's Day coming up soon. Also, I'm a huge fan of the genoise cupcake base here. Now I just need a batch of these in my kitchen!
Dawn
Now this is how I want to kick off my week - with one of these matcha cupakes and a nice big cup of matcha tea or a latte. And talk about perfect for St. Patrick's Day with that lovely green hue!!
Heidi | The Frugal Girls
These would be so fun to serve at a St. Patrick's day party... I am in love with your homemade frosting!
Ann
Hi, I know there are many brands and grades for matcha powder. But do you mind sharing with us the brand you normally uses for cake recipes. It would be very helpful as some brand I’ve tried is not that great, even the higher grades. Appreciated!! Xoxo
Michelle
Hi Ann, I typically use Jade Leaf ceremonial or Aiya Matcha for my bakes. Hope that helps. 🙂