Fluffy Matcha Cupcakes with Creamy Matcha Buttercream Frosting - MEISŌ®

Fluffy Matcha Cupcakes with Creamy Matcha Buttercream Frosting

Fluffy Matcha Cupcakes: A Green Tea Symphony in Every Bite

These fluffy matcha cupcakes are a celebration of all things light, airy and matcha! Imagine this: a moist and tender cupcake with green tea that melts in your mouth. The delicate balance of sweetness and the earthy undertones of matcha creates a symphony of flavors that is sure to have you reaching for seconds.

Experiment and Make it Your Own

While this recipe is a fantastic starting point, feel free to get creative! Add a pinch of culinary lavender to the batter for a floral twist, or add some finely chopped white chocolate to make it more indulgent. The world of matcha is vast, and there are endless possibilities to discover.

Whether you're an experienced baker or a kitchen novice, these fluffy matcha cupcakes are your ticket to a culinary adventure. So gather your ingredients, get caught up in the matcha craze and let the magic of baking work its magic on you.

I'd love to hear about your matcha cupcake adventures! Share your experiences, variations and even your photos below in the comments. And remember, in a world full of ordinary cupcakes, you should be a matcha cupcake! Happy baking!





Unsalted Butter 300 g
Large Eggs, seperated 2
Culinary Grade Matcha 15 g

Whole Milk

240 ml.


280 g

Baking Powder 2 tsp.
Brown Sugar 350 g
Powdered Sugar 120 g
Heavy Whipping Cream 1 tbsp.
Sea Salt 3 pinches
Vanilla Sugar, best homemade 2,5 tsp.



1. Preheat the oven to 180 degrees Celsius. If using a convection oven (with fan), preheat it to 165 degrees Celsius.
2. Grease a cupcake tray or place cupcake liners inside the molds and set aside for later.
3. For the meringue, whip the egg whites on medium speed until foamy and bubbly, by using a stand or hand mixer. After a few seconds, increase the speed of the mixer to high and keep whipping until stiff peaks form (the egg whites should go straight up and just the tip is soft enough that it folds over).
4. In a separate bowl, put sugar and 180 g of butter. Whisk both ingredients well until the sugar granules have been completely dissolved. After a while the mixture should become smooth and homogenous. Add the egg yolks and 2 tsp. of vanilla into the sugar butter mixture and whisk once again thoroughly until it gets light and creamy.
5. Pour the milk gradually into the mixture, while keep mixing until all the milk has been incorporated well.
6. Now sift in the flour, 2 tbsp. of matcha and baking powder into the mixture little by little. Make sure you keep whisking thoroughly, while adding the dry ingredients, so no lumps can form in your batter. Add two pinches of sea salt and whisk again.
7. Add 1/3 of the meringue into the batter, by using a spatula. Fold the egg whites gently in, until homogenous. Incorporate the remaining beaten egg whites in 2-3 more additions and fold them gently in until the batter is homogenous and smooth. Make sure the batter doesn’t become too runny by overmixing the mixture.
8. Pour the batter into your prepared cupcake tray, but make sure not to overfill the molds. They should be just over halfway filled with batter. Tap the cupcake tray a few times against the countertop to remove remaining air bubbles.
9. Transfer the cupcake tray into the preheated oven and bake at 180 degrees Celsius (Or 165 degrees Celsius if a convection oven is used) for about 18-22 minutes, or until an inserted toothpick comes out clean.
10. Once baked, take out the Matcha cupcakes and let them cool completely before serving.
11. In the meanwhile, put 120 g of butter in a large bowl and mix with a hand or stand mixer until smooth and creamy.
12. Sift in the powdered sugar and ½ tbsp. of matcha into the creamed butter little by little. Make sure you keep mixing on low speed, while adding the dry ingredients until well combined. Add ½ tsp. of vanilla, 1 tbsp. whipping cream and one pinche of sea salt. mix again on high speed until the frosting becomes light and homogenous. If the buttercream gets too thick or runny, add more heavy whipping cream or powdered sugar until you get the desired consistency.
13. Transfer the matcha buttercream into a piping bag fitted with a star tip and decorate the cooled cupcakes with the matcha frosting, before serving them. Sift a little bit of matcha powder and sprinkle some white chocolate shavings on top, if liked.
Itadakimasu! Enjoy your homemade Matcha Cupcakes! 


Matcha Green Tea Cupcakes with Matcha Green Tea Buttercream Frosting, Made with Organic Culianry Grade Matcha Green Tea Powder from Kagoshima, Japan

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