Matcha Cupcakes Recipe

Matcha cupcakes

  • serves 12
  • Easy

Use this vibrant green tea powder in this fun bake, with a white chocolate melting middle


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



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


  • 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.

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Nutritional Information

  • Kcals 158
  • Fat 9.2g
  • Saturates 5.8g
  • Carbs 17.7g
  • Fibre 0.2g
  • Protein 1.1g
  • Salt 0.1g