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    Home » Recipes » Cakes

    Matcha Cupcakes with Whipped Cream Frosting

    Published: Mar 5, 2022 by Michelle · 6 Comments

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    Jump to Recipe - Print Recipe

    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.

    Matcha cupcakes on a cake stand.

    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

    Overhead shot of decorated matcha cupcakes with whipped cream frosting on a marble round.
    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

    Close up of matcha cupcake on a peeled muffin paper liner.
    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).

    Step by step instructions on how to make matcha cupcakes, with text overlay.

    Matcha cupcakes on a cake stand.

    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

    Matcha Strawberry Shortcake

    Easy Matcha Mug Cake

    Matcha Waffles

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

     

    Bitten matcha cupcake revealing interior texture on a cake stand.

    Print Recipe
    5 from 3 votes

    Matcha Cupcakes with Whipped Cream Frosting

    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.
    Prep Time30 mins
    Cook Time20 mins
    Total Time50 mins
    Course: Dessert, Snack
    Cuisine: Asian, Japanese
    Servings: 6
    Calories: 219kcal
    Author: Michelle

    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
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    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

    Calories: 219kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 69mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

    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.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Linsey

      March 06, 2022 at 4:57 pm

      5 stars
      Beautiful Matcha cupcakes. Light and fluffy with bright green colour. Looks so mouth watering delicious!

      Reply
    2. David @ Spiced

      March 07, 2022 at 4:46 am

      5 stars
      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!

      Reply
    3. Dawn

      March 07, 2022 at 6:12 am

      5 stars
      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!!

      Reply
    4. Heidi | The Frugal Girls

      March 07, 2022 at 12:00 pm

      These would be so fun to serve at a St. Patrick's day party... I am in love with your homemade frosting!

      Reply
    5. Ann

      May 05, 2022 at 9:09 am

      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

      Reply
      • Michelle

        May 05, 2022 at 10:19 am

        Hi Ann, I typically use Jade Leaf ceremonial or Aiya Matcha for my bakes. Hope that helps. 🙂

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