Name: Mini Matcha Cupcakes Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: Japanese-inspired
Ingredients: 2 1/2 cups whole wheat pastry flour, sifted (or all-purpose flour); 1 1/4 cups sugar; 3 tbsp matcha powder; 3 tsp baking powder; 1/4 tsp salt; 1 cup milk of choice; 2 large eggs; 1/2 cup oil (avocado or canola oil); 2 tsp almond extract; 1 stick butter, softened (salted preferred); 2 tbsp honey; 1 tsp almond extract; 2 cups powdered sugar; 2 tsp matcha powder; 1-2 tbsp milk of choice (to thin as needed)

Jump to Recipe· 3.8 from 30 reviews

If you are a fan of matcha and love bite-sized treats, this Mini Matcha Cupcakes Recipe will quickly become one of your go-to desserts. These irresistibly fluffy cupcakes are infused with vibrant green matcha powder that gives them a unique earthy flavor and lovely color. Topped with a creamy, subtly sweet matcha frosting, each mini cupcake is a perfect balance of richness and delicacy. The recipe is straightforward, making it super fun to bake and share at any gathering or for a simple indulgence at home.

Ingredients You'll Need

Seven white bowls and two white eggs are placed on a white marbled background. The largest bowl is filled with a white powdery flour and is positioned at the top right. Below it to the left is a bowl with a fine bright green powder. To the bottom right of the green powder is a bowl filled with granulated white sugar. Two whole white eggs sit side by side left of the sugar bowl. On the bottom left is a bowl with a pale yellow liquid. To its right, a smaller white bowl holds white powder, possibly baking powder or salt. On the top right corner is a small white pitcher filled with a creamy liquid. Photo taken with an iphone --ar 4:5 --v 7

This Mini Matcha Cupcakes Recipe uses simple yet thoughtful ingredients that come together beautifully to create a moist, flavorful cupcake with a velvety frosting. Each ingredient plays a key role in flavor, texture, or appearance, resulting in a treat that’s just as delightful to eat as it is to look at.

Whole wheat pastry flour (or all-purpose flour): Provides a tender crumb with a slight nuttiness that complements the matcha.
Sugar: Sweetens the cupcakes, balancing the earthy tones of matcha perfectly.
Matcha powder: Gives the cupcakes their iconic green color and that delicious, mild bitterness.
Baking powder: Helps the cupcakes rise for a light and airy texture.
Salt: Enhances all the flavors to make them pop.
Milk of choice: Moisturizes the batter while adding creaminess.
Large eggs: Bind the ingredients and add richness.
Oil (avocado or canola): Keeps the cupcakes moist without overwhelming the delicate flavors.
Almond extract: Adds a subtle, nutty aroma that pairs beautifully with matcha.
Butter (softened): Essential for a rich, creamy frosting with a smooth finish.
Honey: Creates natural sweetness and a luscious texture in the frosting.
Powdered sugar: Sweetens and thickens the frosting for easy piping.

How to Make Mini Matcha Cupcakes Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 350°F and line a mini cupcake tin with liners. This preparation sets the stage so that your cupcakes don’t stick and bake evenly with a perfectly tender exterior.

Step 2: Mix the Dry Ingredients

In a stand mixer or a large bowl with a hand mixer, sift together the flour, sugar, matcha powder, baking powder, and salt. Sifting not only removes lumps but also aerates the mixture, resulting in a fluffier cupcake texture.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk the milk, eggs, oil, and almond extract until combined. This ensures the wet ingredients are smooth and easy to incorporate evenly into the dry ingredients.

Step 4: Combine and Beat the Batter

Pour the wet ingredients into the bowl with the dry ingredients and beat on medium speed until the batter is fully combined. The mixture should look smooth and slightly thickened, ready to become mini cupcakes.

Step 5: Fill and Bake

Use a small cookie scoop or spoon to fill the cupcake liners about three-quarters full. This gives the cupcakes room to rise without overflowing. Bake for 8 to 12 minutes or until the cupcakes spring back lightly when pressed. Let them cool completely on a rack before frosting.

Step 6: Make the Frosting

In a clean bowl, cream together softened butter, honey, and almond extract until fluffy. Gradually add powdered sugar and matcha powder while beating until smooth. Add milk a little at a time if the frosting is too thick for easy piping.

Step 7: Frost the Cupcakes

Scoop the frosting into a piping bag, or a plastic bag with the tip cut off if you don’t have one, and pipe beautiful swirls onto each cooled mini cupcake. This final step adds elegance and that irresistible creamy matcha flavor on top.

How to Serve Mini Matcha Cupcakes Recipe

The image shows four stages of making green cupcakes on a white marbled surface. The top left frame has a white bowl filled with pale green dry powder with a swirled pattern on top. The top right frame shows the same bowl with a thick green batter liquid with some small bubbles. The bottom left frame has a muffin tin with white paper liners filled with green batter evenly spread. The bottom right frame has the same muffin tin with green cupcakes risen and puffed up, showing a soft texture and smooth tops. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate these mini matcha cupcakes further, sprinkle a tiny pinch of toasted sesame seeds or finely chopped pistachios for a little crunch and nutty contrast. A delicate dusting of extra matcha powder or edible gold flakes also adds a touch of sophistication perfect for celebrations.

Side Dishes

These cupcakes pair wonderfully with a light, refreshing beverage like jasmine tea or a frothy matcha latte to complement their green tea essence. For a more indulgent treat, serve alongside fresh berries or a simple fruit salad for a balance of fresh tartness against the sweet, earthy cupcakes.

Creative Ways to Present

Arrange the mini matcha cupcakes on a tiered stand for an impressive dessert display at your next gathering. You can also present them in small, individual mini cupcake boxes adorned with ribbons or place each cupcake on a small dessert plate with a contrasting sauce drizzle, such as raspberry coulis, for an eye-catching finish.

Make Ahead and Storage

Storing Leftovers

You can keep leftover mini matcha cupcakes fresh by storing them in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them, but allow the cupcakes to come back to room temperature before serving so the flavors and textures shine.

Freezing

These cupcakes freeze brilliantly. Place cooled, unfrosted cupcakes in a single layer on a baking sheet to freeze until firm, then transfer into a freezer-safe container or bag. Freeze for up to 3 months. To preserve the frosting, freeze it separately and pipe fresh frosting after cupcakes thaw.

Reheating

When you’re ready to enjoy frozen cupcakes, thaw them at room temperature for a couple of hours. If you prefer a slightly warm cupcake, you can heat them in the microwave for 10-15 seconds before frosting. Avoid overheating to keep them moist and tender.

FAQs

Can I use regular all-purpose flour instead of whole wheat pastry flour?

Yes, all-purpose flour works perfectly in this recipe and will give your cupcakes a slightly lighter texture, but whole wheat pastry flour adds a wonderful subtle nuttiness that pairs beautifully with matcha.

Is matcha powder interchangeable with green tea powder for this recipe?

Matcha powder is a type of finely ground green tea specifically cultivated and processed for culinary use, so it’s best to use proper matcha powder. Other green tea powders may be less vibrant or bitter, which can affect taste and color.

Can I make these cupcakes vegan or dairy-free?

Absolutely! Substitute milk with your favorite plant-based milk, replace eggs with flax or chia egg alternatives, and use dairy-free butter for the frosting. The texture will be slightly different, but still delicious.

What’s the best way to store frosted mini matcha cupcakes?

Because the frosting contains butter and honey, it’s best to store frosted cupcakes in an airtight container in the refrigerator. Allow them to come to room temperature before serving to enjoy the frosting’s richness.

Can I add other flavors to the frosting?

Definitely! Vanilla extract is a lovely mild addition. You can also experiment by adding a hint of citrus zest like lemon or orange for a fresh twist that complements the matcha beautifully.

Final Thoughts

This Mini Matcha Cupcakes Recipe is a delightful treat that brings together the vibrant, unique flavor of matcha with the comfort of a classic cupcake. Whether you're baking for a special occasion or just because, these little cakes are sure to brighten your day and impress your friends. I promise once you try them, you’ll want to make them again and again!

Mini Matcha Cupcakes Recipe

Ingredients You'll Need