Matcha Cupcakes

I nearly fooled you all didn’t I? That I am some kind of calm baker that finds peace and simplicity in the kitchen.

I am an angry baker.

I get stressed out when I bake and am on high alert the entire time. Anything can set me off and I go into an angry spiral – whether it’s a 5 hour recipe which starts pissing me off and I just want it all to be over or when something hasn’t reached the right stage and I have no idea why. It could be when what I’ve baked doesn’t look like what it’s suppose to be.

Let me just say it’s probably best to leave me alone when I am in the kitchen.

Weirdly I still love the process of baking. In being able to create something out of raw ingredients with my bare hands. Where simple ingredients can be turned into these amazing things called cakes and biscuits.

matcha cupcakes

The only time you will find me in a calmish state is when everything is going smoothly or when I’ve baked something a number of times. These matcha cupcakes which had been inspired by the ones I tried at Magnolia Bakery in Tokyo were one of those things. This recipe is a mismash of a few recipes I’ve tried – I loved the cupcake batter from Primrose Bakery with it’s green tea infused milk that gave it a subtle fragrant taste but the buttercream tasted like vanilla. I found a matcha swiss meringue buttercream recipe from The Sweetest Kitchen that whipped up beautifully into a silky smooth buttercream that also had the perfect hit of matcha punch. This is when the magic happens.

Happy baking and I hope you guys love this cupcake as much as I do :)

matcha cupcakes

Matcha Cupcakes

mMatch cupcake recipe from Primrose Bakery and Matcha buttercream from The Sweetest Kitchen

Makes 12 cupcakes


150ml milk

4 green tea bags

2.5 tsp matcha powder

110g unsalted butter, room temperature

225g white sugar

2 large eggs, room temperature

125g self raising flour

120g plain flour


Matcha Swiss Meringue Buttercream

2 egg whites

136g caster sugar

150g unsalted butter

1.5 tbsp matcha



  1. Place milk in saucepan over medium heat and let it just come to the boil. Pour milk into a small bowl and add teabags. Cover with cling wrap and leave in the fridge overnight.
  2. Preheat oven to 180°C (160°C fan forced).
  3. Squeeze teabags to get remaining milk out and then throw away teabags.
  4. Stir in matcha powder into the milk bowl.
  5. Cream butter and sugar in a separate bowl.
  6. Separately add eggs and beat well into the creamed butter and sugar mixture.
  7. Sift self raising flour and plain flour into a separate bowl and mix together well.
  8. Alternatively add flour and  milk mixture and beat well after each addition. Repeat until everything is incorporated.
  9. Use an ice cream scoop to spoon mixture into a lined 12-hole cupcake tray where it is about
  10. Bake for 25 minutes until a skewer inserted into a cupcake comes out clean.
  11. Place cupcakes on a wire rack after leaving them in the tin for 10 minutes.


Matcha Swiss Meringue Buttercream

  1. Place eggwhites and sugar into a heat proof bowl over a pan of simmering water. Constantly whisk and cook until sugar has dissolved.
  2. Take off heat and whisk mixture with an electric mixer (whisk attachment) until stiff peaks form and mixture has cooled.
  3. Beat 2 tablespoons of butter in at a time with a paddle attachment on the electric mixer. Keep beating until buttercream is thick.
  4. On a low speed, beat in matcha powder until combined.
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