Introducing homemade small-batch matcha cupcakes. They are fluffy, moist, and packed full of delicious matcha flavor. This small batch cupcake recipe makes 6 cupcakes which is the perfect amount of sweet indulgence for a small celebration.
These matcha cupcakes are quick and easy to make and do not require any special equipment. Plus, the matcha flavor is extremely versatile and you can pair these cupcakes with just about any type of frosting. For a delicious matcha ganache, check out my full-batch matcha cupcakes recipe.
Matcha is a Japanese green tea powder made from finely powdered dried young tea leaves. Matcha powder has an addicting earthy, slightly sweet, smooth green tea flavor. It adds deep complexity to baked goods and complements white chocolate beautifully.
Ceremonial grade matcha is the highest quality matcha with the richest bright green color, the most caffeine content, and the least amount of bitter flavor. Whereas culinary grade is the lowest grade matcha generally used for baking because the flavors are not as pure, have little caffeine content, and is slightly more bitter.
Ingredients
This small-batch matcha cupcake recipe uses easy-to-find pantry staples that you can buy at your local grocery market. I have linked everything that I used for you below.
Matcha Cupcakes
All-Purpose Flour: simple all-purpose flour is going to be the base of these cupcakes. This flour will be strong enough to hold its shape while also being tender for a soft and moist crumb.
Matcha powder: When using matcha powder, ensure that you are using high quality culinary or ceremonial-grade matcha. For this recipe, I used ceremonial-grade matcha for a deeper and richer matcha flavor with a more brilliant green color.
Baking Powder:baking powder is the main rising ingredient that creates a light and airy crumb structure.
Salt:salt enhances the flavors of the other ingredients.
Large Egg: the egg binds the batter together and aids in the rise of the cupcakes. Make sure to use a room-temperature egg.
Milk: milk adds moisture and richness that creates a moist and fluffy crumb.
Vegetable Oil:vegetable oil keeps the cupcakes moist and tender.
Vanilla Extract:vanilla extract adds a hint of sweet and warm vanilla flavor.
Substitutions and Additions
You can easily customize your small batch matcha cupcakes with the following suggestions for substitutions and additions.
Substitutions
Cake Flour: for a more tender, soft crumb swap out the all-purpose flour with cake flour.
Oil: instead of vegetable oil, you can use canola oil, coconut oil, olive oil, and avocado oil.
Butter: if you’d like a richer and more creamy mouthfeel you can use butter instead of oil.
Milk: for a dairy-free option, you can substitute dairy milk with almond milk, coconut milk, soy milk, or oat milk.
Additions
Zest: for added citrus flavor you can zest in some lemon zest or orange zest.
Texture: for added texture, you can add chopped nuts, shredded coconut, chocolate chips, or dried fruit.
Fruit: you can also add frozen blueberries or chopped frozen strawberries. You may need to slightly reduce the amount of milk to prevent the batter from becoming too thin.
Sprinkles: for a pop of color add rainbow sprinkles to your batter.
How to Make Matcha Cupcakes
Here are the step-by-step instructions on how to make 6 perfectly moist matcha cupcakes.
Preheat oven and prepare cupcake tray. Preheat your oven to 350°F (180°C). Line your cupcake baking tray with 6 cupcake liners.
Mix dry ingredients. In a large mixing bowl, sift the all-purpose flour, matcha powder, baking powder, salt, and sugar. Mix to combine. Set aside.
Mix wet ingredients. In a separate mixing bowl, add the egg, milk, vegetable oil, and vanilla extract. Mix until combined.
Combine. Add the dry ingredients to the wet ingredients and whisk by hand or with an electric mixer until combined and smooth.
Assemble and bake. Fill each cupcake liner until 2/3 full. Bake in the center rack of the oven at 350°F (180°C) for 16-20 minutes or until a toothpick inserted in the middle comes out clean. Cool the cupcakes in the cupcake tin for about 2 minutes before removing them onto a wire rack to cool completely before frosting with your favorite frosting! Enjoy!
Tips for the Best Matcha Cupcakes
Read the instructions from start to finish before you start. This will give you an idea of all the steps involved and you won’t feel overwhelmed when you are baking.
Measure the ingredients with a kitchen scale. This will ensure you have the exact measurements that will yield foolproof moist matcha tea cupcakes. If you don’t have a scale, do not overpack the flour. Instead fluff up your flour with a fork, gently pour it into a measuring spoon, and level it off with a knife.
Sift the dry ingredients. Make sure to sift the dry ingredient mixture to prevent any large clumps from forming in your batter.
Use a cookie scoop to fill the cupcake pan. To have even cupcakes, scoop the cupcake batter using a small cookie scoop.
Alternate the cupcake liners. For an even bake, alternate the positions of the cupcake liners to fill every other mold in the cupcake pan.
Storage Instructions
If the matcha cupcakes are not topped with frosting, store them in an airtight container on the counter.
Store frosted matcha cupcakes in an airtight container in the refrigerator for up to 5 days. Since frosting contains cream, it needs to be refrigerated.
Frequently Asked Q’s & A’s
Can I make these matcha cupcakes in advance?
Yes! You can make this matcha cupcake recipe and freeze them by wrapping them individually with plastic wrap and freezing them in an airtight freezer-safe container for up to 3 months.
To eat, thaw them in the refrigerator overnight in the container, and then bring them to room temperature before serving.
Can I use different frosting?
Yes of course! You can opt for a lighter whipped cream frosting, a cream cheese frosting, a chocolate ganache frosting, etc. The options are endless.
What kind of matcha powder should I use?
I always recommend using a high-quality matcha powder. Ordinarily, you can use culinary matcha powder for baking since it has a lower caffeine content and is made for baking. However, I used ceremonial grade matcha for a brighter green and bolder matcha flavor.
Preheat oven and prepare cupcake tray. Preheat your oven to 350°F (180°C). Line your cupcake baking tray with 6 cupcake liners.
Mix dry ingredients. In a large mixing bowl, sift the all purpose flour, matcha powder, baking powder, salt and sugar. Mix to combine. Set aside.
Mix wet ingredients. In a separate mixing bowl, add the egg, milk, vegetable oil, and vanilla extract. Mix until combined.
Combine. Add the dry ingredients into the wet ingredients and whisk by hand or with an electric mixer until combined and smooth.
Assemble and bake. Fill each cupcake liner until 2/3 full. Bake in the center rack of the oven at 350°F (180°C) for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
Serve. Cool the cupcakes in the cupcake tin for about 2 minutes before removing them onto a wire rack to cool completely before frosting with your favorite frosting! Enjoy!
Notes
Read the instructions from start to finish before you start. This will give you an idea of all the steps involved and you won’t feel overwhelmed when you are baking.
Measure the ingredients with a kitchen scale. This will ensure you have the exact measurements that will yield foolproof moist matcha cupcakes. If you don’t have a scale, make sure to not overpack your flour. Instead fluff up your flour with a fork, gently pour it into a measuring spoon, and level it off with a knife.
Sift the dry ingredients. Make sure to sift the dry ingredient mixture to prevent any large clumps from forming in your batter.
Alternate the cupcake liners. For an even bake, alternate the positions of the cupcake liners to fill every other mold in the cupcake pan.
Use a cookie scoop to fill the cupcake pan. To have even cupcakes, scoop the cupcake batter using a small cookie scoop.
Wow these cupcakes were sooo good. We loved the smaller batch option since we had a small get together. We made a lemon meringue frosting to go on top which was a fantastic choice. The light lemon complimented the rich matcha so well.
Wow these cupcakes were sooo good. We loved the smaller batch option since we had a small get together. We made a lemon meringue frosting to go on top which was a fantastic choice. The light lemon complimented the rich matcha so well.