Matcha Cupcakes Recipe

Rating 5.0
| 1
Enjoy these dairy-free matcha cupcakes at any time of the day. Plush matcha cupcakes are paired with a delightful almond buttercream for a perfect match.
Utensils Dessert
Globe Californian
Chef Amanda has been in the culinary industry for over 15 years, the last five of which she's been at the executive chef level. In the past, she has also worked as a private chef. While she’s knowledgable in American, French and Italian cuisine, her speciality is pastry. She even helped create the Dalai Llama’s birthday cake! Chef Amanda is eager to help you master your kitchen skills and teach you to bake like a true professional.


For the Matcha Cupcakes
3/4 cup(s)
almond milk
1/2 cup(s)
vegetable oil
1/2 tsp
vanilla extract
1 1/4 cup(s)
all-purpose flour
2 tblsp
matcha powder, plus more for dusting
1 tsp
baking powder
1/2 tsp
baking soda
3/4 cup(s)
granulated sugar
1/4 tsp
kosher salt, see notes 1
For the Almond Buttercream
1/2 cup(s)
unsalted butter, room temperature
2 cup(s)
powdered sugar
1/2 tsp
almond extract
1/4 cup(s)
almond milk

Directions 11 steps | 35 Minutes

Step 1

Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners and set aside. Measure and prep all ingredients. 

Step 5040 Shot
Step 2

Prepare the matcha cupcake batter. In a large mixing bowl, whisk together the almond milk, oil, egg and vanilla extract until thoroughly combined.

Step 5044 Shot
Step 3

In a second bowl, sift together the flour, matcha powder, baking soda and baking powder.

Step 5041 Shot
Step 4

Add the sugar and salt to the flour mixture and whisk until evenly distributed.

Step 5045 Shot
Step 5

Add the flour mixture into the almond milk mixture and stir until a smooth batter forms.

Step 5046 Shot
Step 6

Use a large scoop to divide the batter evenly into twelve muffin cups.

Step 5047 Shot
Step 7

Bake for 15 minutes or until a toothpick inserted in the middle of a cupcake comes out clean with just a few crumbs attached. Allow the cupcakes to cool completely on a wire rack.

Step 5048 Shot
Step 8

While the cupcakes are cooling, make the almond buttercream. In a large bowl with an electric mixer, beat together the unsalted butter, powdered sugar and almond extract together until fluffy.

Step 5051 Shot
Step 9

Slowly beat in the almond milk until a smooth buttercream forms.

Step 5050 Shot
Step 10

Transfer the almond buttercream to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes. Finish with a dusting of matcha powder.

Step 5052 Shot
Step 11

Serve and enjoy!

Step 5053 Shot


  1. This recipe uses Morton's kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
  2. Any leftovers should be kept refrigerated.

Nutrition Per Serving
View All
17.7 g
2.1 g
43 g


Leave a review or join the conversation.

Please Log In to leave a comment
Chrystal G.


28 Jul 2022

Cupcakes for grown ups!

Reply to this comment