Recipe courtesy of Andrea Maue

Green Tea Cupcakes Topped with Green Tea Buttercream Frosting

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 24 cupcakes
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Green Tea Cupcakes: 

2 1/2 cups cake flour, sifted

1 1/4 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1 cup milk

1/2 cup vegetable oil

3 tablespoons matcha (green tea) powder

2 teaspoons almond extract

2 eggs

Green Tea Buttercream Frosting:

1 1/2 sticks (6 ounces) unsalted butter, softened

2 1/2 cups confectioners' sugar

2 tablespoons milk

1 tablespoon matcha (green tea) powder


  1. For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners. 
  2. In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended. 
  3. Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely. 
  4. For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy. 
  5. To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.
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