Matcha green tea cupcakes

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



Treat yourself during your tea break with these Matcha green tea cupcakes. They’re perfect for some self-indulgence or for sharing with friends. This recipe was created by Sarah Wilson from heylittlecupcake and featured in the 2013 edition of The Little Book of Treats.

The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.


  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Lightly grease 12 ovenproof teacups or ramekins.

    Top Tip: How to use your oven properly
  2. Beat the unsalted butter until smooth. Mix in the caster sugar and cream until pale and fluffy.

    Top Tip: Preparing your cupcake ingredients
    • 175g Butter (unsalted)
    • 175g Unrefined golden caster sugar
  3. Next, add the flour, baking powder, vanilla extract, matcha powder and eggs and mix into a smooth batter.

    • 175g Self-raising white flour
    • ¼tsp Baking powder
    • ½tsp Vanilla extract
    • 1 tsp Matcha tea (powder)
    • 3 Egg(s) (free range) (large)
  4. Place the teacups on a baking tray and spoon the batter into each. Bake for approximately 20 minutes or until risen and golden brown. Then remove from the oven and set aside to cool.

    Top Tip: How to make your cupcakes the same size
  5. To make the icing, beat the butter until soft and smooth and add the icing sugar a little at a time. Finally, add the water, matcha powder and vanilla extract and beat until smooth.

    • 175g Butter (unsalted)
    • 350g Icing sugar
    • 1 tbsp Water
    • 1 tsp Vanilla extract
  6. Pipe the icing over the top of the cooled cupcakes and to finish, add a handmade sugar-paste flower decoration to each cupcake.

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