Matcha/Spring Cupcake

spring cupcake.00 00 01 45.Still001 结果 pinit
spring cupcake.00 00 01 45.Still001 结果 pinit
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Matcha/Spring Cupcake

Difficulty: Beginner
Servings: 7
Best Season: Suitable throughout the year


Matcha Cupcakes, also known as Spring Cupcakes, are delightful treats that bring a fresh, vibrant flavor to any dessert table. These cupcakes are infused with high-quality matcha green tea powder, giving them a beautiful green hue and a distinctive, earthy flavor.

The batter for matcha cupcakes is made from a mixture of flour, sugar, eggs, butter or oil, and a generous amount of matcha powder. The matcha not only provides color but also imparts a subtle, slightly bitter flavor that balances well with the sweetness of the cake. The batter is mixed until smooth and then poured into cupcake liners and baked until light and fluffy.

Once baked and cooled, matcha cupcakes can be frosted with a variety of toppings. Common choices include matcha-flavored buttercream, cream cheese frosting, or whipped cream. Some variations are topped with white chocolate shavings, fresh berries, or a dusting of matcha powder for added elegance.

Matcha Cupcakes are perfect for spring celebrations, tea parties, or any occasion where you want to offer a unique and sophisticated dessert. Their combination of vibrant color, delicate flavor, and soft texture makes them a favorite among both matcha lovers and dessert enthusiasts.


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  1. Heat the oil to 70℃/158℉. (Do not overheat it.) Mix well with matcha powder (or celery powder, if you don’t mind the flavor.) Mix in cake flour, milk and 2 egg yolks. Set aside.

  2. Grab 7 cupcake liners. Place them in the baking tray. Preheat the oven to 266℉(130℃).

  3. Add lemon juice, vanilla extract, sugar into the egg white, use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter back into the whipped egg white and gently fold it in until just combined.

  4. Pour all the batter into a piping bag. Fill the cupcake liners with the batter. Give it a tap or two. Send into the oven to bake for 40 minutes then set the oven to 302℉(150℃), bake for another 15 minutes. Let the cupcakes cool on the cooling rack. 

    *Cover the cupcakes with tinfoil for the last ten minutes during baking will help keep the cake surface perfectly green.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: matcha cupcake, spring cupcake, soft cupcake, soft cake
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