Grean Tea Cupcakes with Matcha Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 120ml whole milk
  • 3 green tea bags
  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1½ tsp baking powder
  • a pinch of salt
  • 40g unsalted butter at room temperature
  • 1 egg
  • ¼ tsp vanilla extract
  • For the green tea frosting
  • 250g icing sugar, sifted
  • 80g unsalted butter at room temperature
  • 20g Matcha green tea powder, plus extra to decorate (you can buy this from tea shops and specialist Asian supermarkets).
  • 25ml whole milk
  1. Measure out the milk and add the tea bags. Put these in a sealed container in the fridge for several hours in advance (overnight if possible).
  2. Preheat the oven to 170°C (150°C fan) and line a 12 hole cupcake tray with paper cases.
  3. Mix the dry ingredients together and add the softened butter. Using an electric mixer with a paddle attachment beat on a low speed until it has a sandy consistency.
  4. Combine the eggs, milk and vanilla together. Slowly add in half of the mixture to the dry mix. Beat on high until there are no lumps. Turn down to a low speed and slowly poor in the rest of the mix. Continue to mix it until it’s smooth.
  5. Spoon in to the cases to about ⅔ full. Place in the middle of the oven for about 20-25 minutes. They’ll be done when they bounce back when pressed lightly or a skewer inserted in the middle comes out clean. Allow to cool slightly in the tray before moving to a wire rack to cool completely.
  6. For the green tea frosting beat together the sugar, butter and matcha powder until well combined on a medium to low speed. Turn down to a low speed and slowly pour in the milk. Once it is incorporated turn the speed up to high and beat for 5 minutes.
  7. Apply to the cool cupcakes.
Recipe by The Bearded Bakery at