Delicate Green Tea Matcha Cupcakes

June 15, 2017 |

  • Desserts
  • Cupcakes

Ever have a craving for something you can't quite put your finger on? When that happens, I head into my kitchen and start playing to come up with something out of the ordinary. Like these Delicate Green Tea & Matcha Cupcakes! Don't get me wrong, I'm still a Vanilla cake girl all the way to my core but occasionally, I will test the waters, so to speak, for something unique. I have experimented with "tea" cakes in the past. For example, Chai and Earl Grey infused cakes.

The Green Tea side, I had yet to dive into so I figured I'd hit the road running with the idea. I recently bought some matcha powder to use for homemade donuts. Yea, we went there and I have no regrets!!! More on that later 😉

Matcha Donuts

Now, these delicate green tea and matcha cupcakes that I was talking about. They are fairly easy to make with very little to no fuss. The green tea I used was Blueberry flavored and to be quite honest, once the cupcake was assembled, you had to really look for it. These cupcakes were perfect without the frosting, too and that is when I was able to taste the blueberry flavor but it was mild at that.

Green Tea Matcha Cupcakes

For this recipe, get a jump start by preparing the tea ahead of time, at least an hour. You can make the Matcha Buttercream while the tea steeps to speed things up a bit. The Matcha powder is not always available in local grocery stores but here is the one I found and use.

Green Tea Matcha Cupcakes

As you can see, there's loose tea leaves scattered throughout the cake itself adding visual appeal. Seeing these little flecks reminds you that this is no ordinary cake! Craftsy has their 3-day June Supply Sale beginning tomorrow, Friday (6/16/17) and ends Sunday (6/18/17). I get a lot of my caking supplies during these great sales and you can too. For these cupcakes, I used my handy Wilton 1M piping tip with my Matcha Buttercream recipe. Finally, don't forget to add some sprinkles to make them wow a crowd!

Green Tea Matcha Cupcakes

Infuse cupcake batter with green tea, add a little matcha flavor to your buttercream, throw in some sprinkles and you've got one Unforgettable cupcake!



  • 4 bags Green Tea
  • 2 cups Water

Cake Batter:

  • 1 box White Cake Mix (Duncan Hines)
  • 1 bag Green Tea
  • 1 cup Flour (AP)
  • 1 cup Sugar
  • 3/4 tsp Salt
  • 4 Egg Whites
  • 8 oz Sour Cream
  • 2 tbsp Vegetable Oil
  • 2 tsp Vanilla
  • 1 1/3 cup Steeped Tea, cooled

Matcha Buttercream (optional):

Wonderful Matcha Buttercream that pairs wonderfully with cupcakes, cakes, cookies and a variety of other desserts. It pairs nicely with my Delicate Green Tea Cupcakes!

  • 1/2 cup Powder Coffee Creamer
  • 1/2 cup Water
  • 1/8 tsp Salt
  • 1 cup Hi-Ratio Shortening
  • 1 tbsp Vanilla
  • 1 tsp Matcha Powder
  • 2 lbs Powdered Sugar



  1. Bring 2 cups of water to a boil. Remove from heat and add tea bags. Set aside and let steep for an hour. Discard tea bags when time is up.

Cake Batter:

  1. Preheat oven to 350 degrees F. Prepare cupcake pan with liners. Set aside.
  2. In a bowl, combine cake mix, flour, sugar, salt and contents of one tea bag. Stir and set aside.
  3. In large bowl, combine eggs whites, sour cream, vanilla, oil, and measured out steeped tea.
  4. Add dry ingredients into the egg mixture and mix until well blended and few lumps remain.
  5. Fill cupcake liners about 2/3 full. Bake for approximately 20 minutes.
  6. Test for doneness with toothpick. Let cool completely before frosting.

Matcha Buttercream (optional):

  1. Combine coffee creamer with water to dissolve. Microwave for 20 seconds and stir in salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix shortening on low speed until smooth and creamy.
  3. Add vanilla and matcha powder and resume mixing on low speed, stopping to scrape bowl to ensure everything gets incorporated well.
  4. Stop mixer and add half of the powdered sugar and resume mixing on low until well combined.
  5. Continue mixing on low speed and slowly begin drizzling a little liquid creamer, allowing time to get blended well. Alternate adding the remaining sugar and liquid mixture slowly until they have both been added. (Note: Depending on how thick you need your buttercream, not all of the liquid creamer needs to be added. If you reach your desired consistency before it's all been incorporated, you can stop adding it in)
  6. Stop and scrape bowl. Resume mixing on low speed just until it smooths out. Store in an airtight container.

These Cupcakes are great even without the frosting!

Cori - xoxo