Try our matcha cupcakes then check out our matcha crêpe cake, fairy cakes and chocolate cupcakes.


  • 175g unsalted butter, at room temperature
  • 175g golden caster sugar
  • 3 eggs
  • 175g self raising flour
  • ¼ tsp baking powder
  • 1-2 tsp matcha tea powder
  • 12 white Lindor chocolates
  • 175g unsalted butter, at room temperature
  • 350g icing sugar
  • 1-2 tsp matcha tea


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Line a 12 hole cupcake tin with muffin cases. Beat the butter in a stand mixer until it is soft and paler in colour, then add the sugar and keep beating until you have a light, fluffy mixture. Beat in 1 egg followed by a spoonful of flour, and then repeat with other 2 eggs, add the baking powder, a pinch of salt and the matcha to the remaining flour and fold it in. Add a tablespoon of water if the batter is too thick. Divide the mixture between the muffin cases, they should be about 2/3 full. Push a chocolate into the centre of each. Bake for 15-20 minutes, or until the cakes are golden and risen and feel firm to the touch, don’t try testing them with a skewer because of the chocolate in the centre. Cool on a wire rack.

  • STEP 2

    To make the icing, beat the butter until it is very soft, then beat in the icing sugar a little at a time, and finally beat in the matcha. If the icing is too thick add 1 tbsp milk. Pipe the icing onto the cupcakes.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating