These matcha cupcakes are tender, fluffy, and topped with a silky white chocolate cream cheese frosting. Enjoy a delightful green tea dessert that balances sweetness with the earthy flavor of matcha, plus the added nutritional benefits of matcha green tea.
Originally published February 28, 2016. Updated with new photos and notes March 22, 2022.
Matcha Cupcakes with White Chocolate Frosting
If you love matcha lattes, you’ll enjoy these matcha cupcakes — essentially a matcha latte in cupcake form. They work well for snacks, parties, desserts, or a naturally green treat for St. Patrick’s Day. Baking with matcha is easier than you might think, and the flavor is far superior to many store-bought matcha desserts.
Ingredients
Matcha Cupcake Ingredients
- Granulated sugar – clean, neutral sweetness.
- Cake flour – creates a tender crumb. All-purpose can be substituted (see substitutions).
- Salt – fine salt to balance flavor.
- Baking soda – reacts with sour cream for rise.
- Baking powder – additional leavening activated by heat.
- Matcha powder – use pure matcha (not generic green tea powder).
- Butter – unsalted is recommended so you can control salt.
- Eggs – provide structure and moisture.
- Sour cream – adds moisture and acidity to interact with baking soda.
- Light olive oil – do not use extra virgin for this recipe.
- Whole milk – best for flavor; alternatives noted below.
White Chocolate Frosting Ingredients
- White chocolate – chopped and melted for a creamy, milky sweetness.
- Butter – room temperature; add a pinch of salt if using unsalted.
- Cream cheese – its tang cuts through the sweetness of the white chocolate and butter.
- Powdered sugar – sifted to help set the frosting.
Substitutions
All-Purpose Flour Instead of Cake Flour
Yes. Swap cake flour for all-purpose flour 1:1. Expect a slightly less tender, denser cupcake. To mimic cake flour: measure 1 ¾ cups all-purpose flour, remove 3 ½ tablespoons of flour and replace with 3 ½ tablespoons cornstarch, then whisk together.
Sour Cream Substitutes
Plain Greek yogurt works well as a substitute for sour cream. Plain regular yogurt is also acceptable.
How To Make Matcha Cupcakes
- Preheat oven to 340°F (170°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together sugar, cake flour, salt, baking soda, baking powder, and matcha powder.
- Cut in softened butter and mix until the dry mixture resembles coarse sand.
- Whisk eggs, sour cream, and oil in a small bowl. Add this to the flour mixture and stir to combine.
- Slowly pour in the milk while stirring, mixing until just combined. Do not overmix.
- Fill liners about 2/3 full and bake 16 minutes, or until a toothpick comes out clean.
- Remove cupcakes from the pan immediately and transfer to a wire rack to cool completely.
How To Make White Chocolate Cream Cheese Frosting
- Melt the white chocolate in a double boiler and let it cool until just warm.
- Beat the butter until light and fluffy, then add the cream cheese and continue to beat until smooth.
- Gradually add sifted powdered sugar, scraping the bowl as needed, and beat until combined.
- Mix in the cooled white chocolate until the frosting is smooth.
- If the frosting is too loose, chill it briefly in the refrigerator until it firms up before piping or spreading.
Storage Directions
Unfrosted cupcakes can be baked 3–4 days ahead and stored in an airtight container at room temperature; frost just before serving. Cupcakes already frosted with cream cheese buttercream should be stored in an airtight container in the refrigerator for up to 3 days.
Freezing Directions
Freeze unfrosted cupcakes wrapped in plastic wrap or foil inside a freezer bag for up to one month. For frosted cupcakes, chill them until the frosting is firm, then wrap individually and freeze. Thaw to room temperature before serving (about 45 minutes at room temperature or longer if refrigerated).
Dietary Adaptations
Gluten-Free Version
Replace cake flour with a gluten-free all-purpose flour blend plus cornstarch. Ensure your blend contains xanthan gum. Allow gluten-free batter to rest 30 minutes before baking for best texture.
Dairy-Free Version
Use vegan butter sticks instead of dairy butter, replace sour cream with dairy-free yogurt or additional non-dairy milk plus 1 teaspoon apple cider vinegar, and use unsweetened non-dairy milk (almond, cashew, or oat are good options). For frosting, use vegan white chocolate or a vegan vanilla buttercream in place of the white chocolate cream cheese frosting.
Frequently Asked Questions
Which Matcha Is Best for Baking?
Culinary grade matcha is designed for baking and smoothies, while ceremonial grade is brighter and better for drinking plain. Culinary grade is more affordable but may yield a milder flavor and less vivid color; ceremonial grade will give a stronger, sweeter aroma and a more vibrant green if you prefer to splurge.
What Does Matcha Taste Like?
Matcha is grassy and slightly bitter, with higher quality matcha offering a sweeter aroma and more complex flavor.
What Do Matcha Cupcakes Taste Like?
They combine the light, buttery notes of a classic yellow cake with the earthy, green tea flavor of matcha; the frosting’s tang and sweetness create a balanced bite.
Can This Be Turned into a Cake?
Yes. Divide the batter between two 8-inch cake pans and bake 18–20 minutes, checking doneness with a toothpick.
Can I Double the Recipe?
Yes. Doubling yields about 28 cupcakes; double every ingredient accordingly.
White Chocolate Frosted Matcha Cupcakes
Matcha and white chocolate are a wonderful pairing: the creamy, sweet notes of white chocolate complement matcha’s earthy flavor. Using cream cheese in the frosting helps cut the sweetness and creates a smoother, more balanced frosting.
Tips for Delicious Matcha Cupcakes
- Don’t overmix the batter. Mix until just combined to avoid developing gluten and producing dense cupcakes.
- Remove cupcakes from the pan right away. Transfer to a wire rack so they stop cooking in the hot tin.
- Cool melted white chocolate before adding. Add only slightly warm chocolate to the frosting to avoid melting the cream cheese and making soupy frosting.
- Experiment with toppings. Dust with additional matcha, add a fresh strawberry, or get creative with decorative garnishes.
More Matcha Dessert Ideas
- Matcha Oreo blondies — a chewy bar with matcha and cookie pieces.
- Matcha financiers — small, buttery almond cakes with matcha.
- Vegan matcha tiramisu — layered matcha cake with coconut whipped cream.
- Matcha Christmas tree cookies — festive holiday treats.
- Matcha ice cream — simple and creamy frozen dessert.
More Cupcake Recipes
- Chocolate cupcakes — rich, moist crowd-pleasers.
- Dairy-free vanilla cupcakes — fluffy and free of dairy.
- Chocolate peanut butter cupcakes — perfect for Reese’s lovers.
- Carrot cake cupcakes — moist cupcakes with lemon cream cheese frosting.
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