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Matcha (Green Tea) Cupcakes

Primrose Bakery
Print Recipe
Servings 12


Matcha Cupcakes

  • 150 ml milk
  • 4 green tea teabags
  • tsp matcha green tea powder
  • 110 g unsalted butter at room temperature
  • 225 g granulated sugar
  • 2 large eggs free-range or organic
  • 125 g self-raising flour
  • 120 g plain flour

Matcha Buttercream Icing

  • 115 g unsalted butter at room temperature
  • 60 ml milk
  • 1 tsp good-quality vanilla extract
  • 500 g icing sugar sifted
  • 1 tsp matcha green tea powder


  • Heat the milk in a saucepan over a medium heat until it just begins to boil. Remove from the heat and add the teabags. Cover with clingfilm and let the mixture steep for at least 30 minutes, or longer if possible. You could even leave this overnight in the fridge.
  • When you are ready to make the cupcakes, preheat the oven to 180C/160C fan/gas mark 4. Line a 12-hole muffin tray with muffin cases. Remove the teabags from the milk and squeeze out any excess milk into the pan. Add the green tea powder, and stir.
  • In a bowl cream the butter and sugar with an electric hand mixer until the mixture is pale and smooth. Add the eggs, one at a time, mixing briefly after each addition. Sift the flours into a separate bowl and stir well. Add one-third of the flour mix to the creamed butter and sugar and beat well. Pour in one-third of the milk/tea mixture and beat again. Repeat these steps until all the fl our and milk has been added.
  • Carefully spoon the mixture evenly into the muffin cases, to about two-thirds full. Bake in the oven for about 25 minutes, until raised and golden brown. The cakes will have a greenish tinge to them.
  • Leave the cupcakes in their tin for 10 minutes or so before turning out onto a wire rack. When completely cool, ice with the green tea buttercream icing and sprinkle with a little green tea powder.

To Make The Icing

  • Beat the butter, milk, vanilla extract and half the icing sugar until smooth. This will usually take a few minutes. Gradually add the remainder of the icing sugar and the green tea powder to produce a buttercream with a creamy and smooth consistency. The green tea powder should be sufficient to achieve the desired green shade of icing so you won’t need to add any food colouring.
  • The buttercream can be stored in an airtight container for up to 3 days at room temperature. Beat well again before reusing.