These matcha cupcakes are tender and fluffy! They’re topped with a silky white chocolate frosting! Enjoy this super delicious matcha dessert while also enjoying the nutritional benefits of matcha green tea!
This recipe was originally published on February 28, 2016. It was updated with new photos and information on March 22, 2022.
Matcha Cupcakes with White Chocolate Frosting
People who love matcha lattes, also love matcha cupcakes.
These matcha cupcakes are just like matcha lattes in cupcake form! They’re perfect for a mid-morning snack, celebrations, and dessert any day of the week. Not to mention, they make a great naturally-green treat for St. Patrick’s Day!
Don’t be intimidated by the thought of baking with matcha, it’s actually super easy! You may not go back to store-bought matcha desserts!
Ingredients
Matcha Cupcake Ingredients
- Granulated sugar - adds a clean and neutral sweetness, unlike brown sugar which adds a deep and complex flavor.
- Cake flour - an important ingredient for a tender crumb.
- Salt - essential for all dishes, even in desserts! Use fine salt for this recipe.
- Baking soda - leavening agent added to react with sour cream, an acidic ingredient.
- Baking powder - leavening agent added to react with heat.
- Matcha powder - make sure you are using pure matcha powder and not green tea powder.
- Butter - best to use unsalted butter so you can adjust the amount of salt in your matcha dessert
- Eggs - adds moisture, structure, and flavor!
- Sour cream - a great way to add moisture while also reacting with the baking soda to help add rise to the cupcakes.
- Olive oil - be sure to add light olive oil, not extra virgin.
- Milk - use whole milk for the best flavor.
White Chocolate Frosting Ingredients
- White chocolate - adds a strong milky, dairy sweetness to your frosting.
- Butter - add a pinch of salt if using unsalted butter.
- Cream cheese - the acidity and saltiness of cream cheese helps to cut the sweetness of the buttercream frosting.
- Powdered sugar - an important ingredient to stiffen the frosting.
Substitutions
Can I use all-purpose flour instead of cake flour?
Yes! You can use a 1-to-1 substitution by swapping out the cake flour for all-purpose flour.
Using all-purpose flour will make your cupcakes less tender and a little denser.
If you would like to make your own cake flour, measure 1¾ cups all-purpose flour. Remove 3½ tablespoons of flour and replace it with 3½ tablespoons of cornstarch and whisk together.
Can I skip the sour cream?
Yes! Plain Greek yogurt is a great substitution for sour cream. If you can’t find Greek yogurt, you can also use plain yogurt.
How To Make Matcha Cupcakes
- Preheat your oven to 340°F/170°C and line a cupcake pan with paper liners.
- In a medium bowl, combine the granulated sugar, cake flour, salt, baking soda, baking powder, and matcha powder.
- Add the softened butter and mix until the mixture has a sandy texture.
- In a small bowl, combine the eggs, sour cream, and oil. Add this mixture to the flour mixture and stir.
- Continue to stir while slowly pouring in the milk, and mix until just combined.
- Fill the cupcake liners slightly over halfway, about ⅔ of the way, and bake for 16 minutes, or until you insert a toothpick into the center and it comes out clean.
- Transfer them onto a wire rack immediately and let them cool completely.
How To Make White Chocolate Buttercream Frosting
- Melt the white chocolate in a double boiler, and let it cool slightly.
- In a bowl, beat the butter until light and fluffy. Add the cream cheese and continue beating.
- Slowly add the powdered sugar, making sure to scrape down the sides of the bowl occasionally.
- Beat in the cooled white chocolate.
- If the frosting is too loose, stick it in the fridge to let it set before frosting the cupcakes.
Storage Directions
You can make the cupcakes alone about 3-4 days ahead if they’re stored in an airtight container at room temperature, and frost them when you are ready to serve.
Any cupcakes that are already frosted with buttercream frosting should be kept in an airtight container and kept in the refrigerator for up to 3 days.
Freezing Directions
You can also store these cupcakes in the freezer! Wrap unfrosted cupcakes with plastic wrap or aluminum foil, put them in a freezer bag, and keep them in the freezer for up to a month.
If your cupcakes are already frosted, chill them in the refrigerator first. Once the cupcakes are chilled and the frosting has hardened, wrap them individually with plastic wrap or foil, and put them in a freezer bag to store in the freezer.
Return the cupcakes to room temperature before serving. Depending on the temperature, it can take about 45 minutes on the countertop, or a couple of hours in the fridge.
Dietary Adaptations
How To Make This Recipe Gluten-Free
To make this matcha cupcake recipe gluten-free, substitute the cake flour with a combination of gluten-free all-purpose flour and cornstarch. Make sure the gluten-free all-purpose flour contains xanthan gum!
Some of my favorite gluten-free flour blends I use are Bob’s Red Mill, King Arthur, and Cup4Cup.
If making gluten-free matcha cupcakes, make sure to let your batter rest for 30 minutes before baking them in the oven.
How To Make This Recipe Dairy-Free
To make dairy-free matcha green tea cupcakes, substitute the butter with vegan butter, and sour cream, and whole milk with non-dairy milk and apple cider vinegar.
When using vegan butter to substitute dairy butter, I suggest using butter sticks instead of butter spread that comes in tubs. The sticks tend to have a higher fat content, much closer to dairy butter.
I find that almond milk, cashew milk, and oat milk all work wonderfully in this recipe. If using non-dairy milk, make sure to add apple cider vinegar as an acidic ingredient to react with the baking soda.
For the frosting, I find that I get the best results making frosting without using vegan cream cheese. I simply replace the butter with vegan butter, and white chocolate with vegan white chocolate.
You can also omit the white chocolate and frost the cupcakes with a vegan vanilla buttercream frosting.
Frequently Asked Questions
Which matcha is best for baking?
There are different grades of matcha, from culinary grade to ceremonial grade.
- Culinary grade matcha - generally dull in color and lower in quality than ceremonial. It's meant to be used in baking and smoothies.
- Ceremonial grade matcha - vibrant green and meant to be whisked in hot water to enjoy on its own.
While the cheaper culinary grade matcha is the one meant to be used in baking, you won't get a strong matcha flavor, nor will you get that beautiful green hue in your matcha cupcakes. It's much more expensive, but if you're a matcha lover, and you're willing to splurge, go on and use that high-quality ceremonial grade matcha!
What does matcha taste like?
Matcha has a natural, grassy flavor with a touch of bitterness. The higher the quality, the more sweet the aroma is.
What do matcha cupcakes taste like?
Matcha cupcakes taste like a delicious yellow cake and a mug of warm matcha in one bite! It's fluffy, and the matcha's earthy flavor cuts through the sweetness!
Where do you buy matcha powder?
You can buy matcha in many grocery stores in the coffee and tea aisle. The matcha I used is the Ceremonial Matcha by Enso. You can use the code AIMADEITFORYOU to get 15% off your first order!
Can you make a matcha cake with this recipe?
Yes, you can easily convert this recipe into a matcha cake recipe. Just divide the batter evenly between two 8-inch cake pans and bake for 18 to 20 minutes.
Can I double this recipe?
Yes! Simply double all the ingredients and you can make a total of 28 cupcakes.
White Chocolate Frosted Matcha Cupcakes
While a regular vanilla buttercream would pair perfectly with matcha cupcakes, I love the combination of matcha and white chocolate! The creamy and sweet vanilla flavor of the white chocolate and the earthy green flavor of the green tea really go well together.
Since buttercream frosting is already so sweet, I was quite wary of adding white chocolate into buttercream frosting. So I opted for a cream cheese frosting and it really helped to cut the sweetness.
Tips For Delicious Matcha Cupcakes
- Don't overmix the batter! When you combine the dry and wet ingredients, you might be entranced by the beautiful green hue and have the urge to continue mixing the batter, but stop yourself! Otherwise you'll develop the gluten too much and end up with dense cupcakes.
- Take the cupcakes out of the pan immediately! After the matcha cupcakes come out of the oven, pop them out of the pan right away and let them cool on a wire rack, so they don't continue to cook in the hot pan.
- Cool your melted white chocolate! Make sure you slightly cool your white chocolate before adding it to your cream cheese frosting, so it doesn't melt. No one likes soupy frosting.
- Play around with toppings! Definitely experiment with different toppings! It can be as simple as dusting some matcha powder, or adding a fresh strawberry, or get really fancy and pop a salt pickled cherry blossom on top!
More matcha dessert recipes
- My matcha oreo blondies are always a hit when I make them!
- Matcha financiers are moist and buttery almond cake bites flavored with matcha.
- If you're vegan, you should try this vegan matcha tiramisu with layers of matcha cake, coconut whipped cream, and sweet matcha sauce!
- Need a matcha dessert for the holidays? These Christmas tree matcha cookies are the one for you.
- This matcha ice cream is easy to make and delicious!
More cupcake recipes
- These chocolate cupcakes are super moist and are always a crowd favorite!
- Can't tolerate dairy? Try these fluffy dairy-free vanilla cupcakes.
- Any fellow Reese's lover is going to adore these chocolate peanut butter cupcakes!
- Do you love carrot cake? Try my carrot cake cupcakes! They're moist and topped with a lemon cream cheese frosting.
Matcha Cupcakes with White Chocolate Frosting
Equipment
- 1 muffin pan
Ingredients
Matcha cupcakes
- 1 cup granulated sugar
- 1¾ cups cake flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 2 tablespoons matcha powder
- ¼ cup unsalted butter, softened at room temperature
- 2 large eggs
- ⅓ cup sour cream
- ¼ cup olive oil
- ⅔ cup whole milk
White chocolate frosting
- 4 ounces white chocolate, chopped
- ¼ cup salted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar, sifted
Instructions
Cupcakes
- Preheat your oven to 340°F/170°C and line a cupcake pan with paper liners.
- In a medium bowl, combine the sugar, cake flour, baking powder, baking soda, salt, and matcha powder. Add the softened butter and mix until the mixture has a sandy texture.
- In a small bowl, combine the eggs, sour cream, and oil. Add this mixture to the flour mixture and stir. Continue to stir while slowly pouring in the milk, and mix until just combined.
- Fill the cupcake liners slightly over halfway, about ⅔ of the way, and bake for 16 minutes, or until you insert a toothpick and it comes out clean. Transfer them onto a wire rack immediately and let them cool completely.
Frosting
- Melt the white chocolate in a double boiler, and let it cool slightly.
- In a bowl, beat the butter until light and fluffy. Add the cream cheese and continue beating.
- Slowly add the powdered sugar, making sure to scrape down the sides of the bowl occasionally.
- Beat in the cooled white chocolate.
- If the frosting is too loose, stick it in the fridge to let it set before frosting the cupcakes.
Notes
Nutrition
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Thalia @ butter and brioche says
I am obsessed with anything Matcha at the moment.. and these cupcakes are perfect for my craze. They look SO good.
Ai says
Stores come out with matcha versions of different sweets this time of year in Japan. My boyfriend, hater of matcha-flavored sweets, went back for a second and third cupcake 😉 Let me know if you give this a try!
Sabrina says
These look amazing!! I definitely have to make matcha cupcakes one day 🙂
Ai says
Thanks, Sabrina! If you like matcha, these are a must make 😉
Anne says
Ohhh matcha is my absolute favorite!! Lovely cupcakes and the white chocolate frosting is super innovative!
Ai says
Woohoo! Fellow matcha lover! For some of the cupcakes, I skipped the frosting and glazed them with melted white chocolate, and it was equally good! I just adore the combo of matcha and white chocolate.
Krystle says
Mmm the white chocolate frosting looks amazing. Your decorations are gorgeous!
Ai says
Thank you Krystle!!
I'm usually not a huge fan of white chocolate because I find it overly sweet, but paired with matcha and I'm in love.
Jhuls | The Not So Creative Cook says
I love to go to Japan someday.
These cupcakes are so pretty. I love the edible pickled flowers on the top. 🙂
Ai says
You should visit! Everyone goes to Tokyo since it's the big city, but I personally love the less crowded city of Kobe 😉
Judi says
What a beautiful recipe - from the green matcha cake (I'll have to look for cherry blossom powder - love that) to the pickled cherry blossoms on top. White chocolate too! Very original and a recipe I'm going to try. Thanks so much for bringing these delicious cupcakes to Angie's party.
Ai says
Let me know how they turn out! The cherry blossom powder was really salty so watch out! lol
Judi says
Just realized you did not link to Angie's Fiesta Friday #116. This is usually considered to be a "must do" to be considered for a feature. Obviously, I picked you anyways because I loved your post but normally that would not have happened without being linked. I just missed that fact... Please try to do so in the future 🙂
Ai says
Oh sorry! Completely missed that part! Will add it now. Thanks for letting me know Judi!
Judi says
Thank you - it's a beautiful recipe, great pictures and so informative. It deserved to be featured. Normally I would have sent you a note beforehand so it was my fault for not letting you know as a co-host. Have a great week 🙂
Ai says
Thank you so much for choosing my recipe! Happy Fiesta Friday 😀
Petra says
Matcha cupcakes is inspired. They look so pretty. 🙂
Ai says
Thank you Petra!
Cynthia says
Wow these are fluffy cupcakes for sure! I am a matcha maniac so these cupcakes are definitely up my alley! I've never seen cherry blossom powder before but I'm going to have to actively seek some out because I love cherry blosoms and they're just starting to bloom here in Vancouver. I don't think I've ever tried eating them before...let alone pickled ones! Is it a little like Rose in flavor? Thank you for sharing this at FF!
Ai says
If you can't find the cherry blossom , skip it! They're just as delicious without! The pickled cherry blossoms have a salty kick, so a little different from rose.
Naina says
These are simply beautiful! Love the matcha and the sakura on top!
Ai says
Thank you Naina!
Angie | Fiesta Friday says
These cupcakes look and sound absolutely delightful! I've been wanting to buy matcha powder for the longest time and now I have the very reason to do so. ?
Ai says
I don't use matcha powder often, but I should, considering how much I love it haha. Thanks for visiting Angie 😉
Shellz says
Made these the other day and they were delicious! Just the right amount of green tea flavour 🙂 The only thing is that my cupcakes came out brown in colour. I'm wondering if it's the brand of matcha powder that I use. What brand did you use? Thanks!
Ai says
Oh I'm so happy you liked them! Thank you so much for trying them out 😀
Hmm, not sure why they'd turn brown. Were the insides brown too, or just the outer layer? I live in Japan and bought a generic matcha powder at the supermarket and it's not sold online...
Shellz says
It was green on the outside, but brown on the inside? Haha, so weird. Ok, I will try another brand. Thanks!!! 🙂
Ai says
Hmmm that's odd lol. I wonder why that would happen... What brand did you use? Definitely let me know when you try a different brand 😉
Erica says
my sister bought some really cheap kind and its bitter w/a much duller green but sure the outside would be the 1st to brown. Maybe its spoiled or got mold?
Hannah says
Hi Ai, how did you get them looking so green?
Mine tasted pretty good but if I'm being honest I'm a bit disappointed they turned out a dark brown colour like banana cake. I used a mixture of culinary and ceremonial grade matcha from Japan, also the culinary matcha expired in 2014 and I have no clue about the ceremonial stuff so that could be why but I suppose it doesn't matter since the taste is good. I also added white chocolate chips and a pecan atop the icing since cherry blossoms are a bit hard to come by in Australia and I didn't have any strawberrys and we're in lockdown.
Ai says
Hi Hannah. Thank you so much for trying out this recipe and leaving me a rating and a comment! So like I mentioned in the post, culinary grade matcha is generally dull in color and lower in quality than ceremonial grade matcha. And depending on the brand of matcha, one brand of culinary grade matcha could be higher/lower in quality than another, causing baked goods to turn brown. If it was expired, that could definitely be another reason the cupcakes turned brown. Also, matcha is best stored in the refrigerator after it's been opened. White chocolate chips and pecans sound like amazing additions!!
KIKO says
I love this recipe and I have made it 4 times already☺🙌🙌🙌🎶
There are many cupcake recipes out there and it is hard to find a favorite recipe. This is one of my favorite recipes😍
The frosting and cupcakes are soooo perfect! I love the white chocolate mixed frosting(soooo genius) and moist and fluffy (not too light or not dry) cupcake ❤
Arigato(thank you) to Ai chan😍🙏💟
Ai says
Hi Kiko! Thank you SO much for your sweet comment and rating! I'm so happy you love this recipe! Definitely one of my favorite cupcakes too❤️
Erika Young says
Hello. What are the substitute for the sour cream?
Ai says
Hi Erika! Plain (unsweetened) greek yogurt is a great substitute for sour cream!