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35Total Time
15Prep Time
20Bake Time

Matcha green tea cupcakes

4 Reviews

About the bake

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.

35Total Time
15Prep Time
20Bake Time


  1. Step 1:

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

    How to use your oven properly

    Don’t crowd the oven. Tins should never touch the sides or each other. Make sure that you place your baking mixture on the correct shelf as specified in the recipe. It is worth investing in an oven thermometer to check the accuracy of your oven.

  2. Step 2:

    Beat the unsalted butter until smooth. Mix in the caster sugar and cream until pale and fluffy.

    Preparing your cupcake ingredients

    Make sure all your ingredients are at room temperature so they all mix evenly.

  3. Step 3:

    Next, add the flour, baking powder, vanilla extract, matcha powder and eggs and mix into a smooth batter.

  4. Step 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.

    How to make your cupcakes the same size

    Use an ice cream scoop to measure out your cupcake mixture between each case to ensure similar sized cupcakes. A good guide is to fill your cases 2/3 of the way up.

  5. Step 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.

  6. Step 6:

    Pipe the icing over the top of the cooled cupcakes and to finish, add a handmade sugar-paste flower decoration to each cupcake.


  • For the cupcakes

    • 175g Butter (unsalted)
    • 175g Billington's Unrefined Golden Caster Sugar
    • 175g Self-raising white flour
    • 0.25 tsp Baking powder
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    • 1 tsp Matcha tea (powder)
    • 3 Egg(s) (free range) (large)
  • For the icing

    • 350g Silver Spoon Icing sugar
    • 175g Butter (unsalted)
    • 1 tbsp Water
    • 1 tsp Matcha tea (powder)
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the decoration

    •  Sugar flowers

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