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.

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

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!

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 minutes mins

Cook Time20 minutes mins

Total Time50 minutes 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

Cook ModePrevent your screen from going dark

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.

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