Matcha (Green Tea) Cupcakes

It is finally springtime, and for me, springtime means a time for pastel colors, subtlety, fresh flavors, and a transition from the cold into a more light and airy sensation. Green tea is all the rage right now, even more so last year. Yet green tea is not just another aspect of popular taste that comes and goes like the trends of fashion. There is something about it that’s everlasting, elegant, and graceful.


I love Haagen Dazs’ green tea ice cream and Starbucks’ green tea frappucino, so I wanted to attempt a matcha flavored cake (or rather, cupcakes). I love the combination of all-purpose flour and cake flour in this recipe because my cupcakes turned out really moist. My only regret was that I wished I had used a better quality matcha powder because I could barely taste the matcha with just 1 Tablespoon, which the original recipe had called for. On top of that, the green didn’t really show up, which was a bummer because I had hoped it would be a bright, green hue.


Matcha (Green Tea) Cupcakes

Adapted from here

Yields: 16 cupcakes


  • 3/4 cup + 2 Tbsp cake flour
  • 1/2 cup + 2 Tbsp all-purpose flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp matcha powder
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 tsp vanilla


  1. Preheat oven to 325F degrees. In a bowl, combine flours, sugar, baking powder, and matcha powder. Set aside. CreamΒ the butter, mixing until the cubes of butter are peanut sized or a little smaller. In a large glass measuring cup, whisk together the eggs, milk and vanilla. With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of the bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide the batter evenly among liners, filling about 2/3 full. Bake until an inserted toothpick comes out clean, 17 – 20 minutes. Transfer to a wire rack and let cool completely.





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