I wanted to make birthday cupcakes for two friends, Sara and Rachel, and I couldn’t decide on regular sized cupcakes or miniatures. Turns out, things worked themselves out, two people meant I could do both. I must be on a lucky streak because this recipe also turned out to be perfectly one tray of regular sized and one tray of miniature sized. (update with smaller recipe portion here) Oh, and absolutely delicious too!

reg size frosted

Matcha Green Tea Cupcakes
~makes 12 regular sized cupcake + 24 miniature cupcakes

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 4 teaspoons matcha powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 cup sour cream


  • 2 1/2 cups confectioners’ sugar
  • 4 teaspoons matcha powder
  • 6 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F (325 degrees F with convection). Place muffin liners in a mini muffin tin and a regular muffin tin.
2. In a medium-sized bowl, sift together all purpose flour, cake flour, matcha powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together sugar, oil, eggs, and vanilla.
4. Alternating between dry mix and sour cream, stir into the wet mixture until just combined. Cool looking batter huh?

green tea batter

5. Fill mini muffin cups so that the tin looks about 2/3 full. If you’re paper looks short in height like mine, the papers will look almost full.

fill mini tin

6. Bake mini muffins for 10 minutes, or until toothpick comes out clean. Remove and let it cool for 10 minutes before removing to a cooling rack.

minis unfrosted

7. While mini cupcakes bake, fill regular sized tin a little more than 2/3 full. Bake for 15 minutes, or until toothpick comes out clean. Cool for 10 minutes before removing to a cooling rack. Cool cupcakes completely before frosting.
8. To make frosting, sift together confectioner’s sugar and matcha powder. Set aside. Using a heavy duty mixer with the paddle attachment, beat together cream cheese, butter, and vanilla on medium speed for 5 minutes. Reduce the speed to low and add sugar/matcha gradually. Once all of the sugar/matcha is mixed in, increase speed to medium and beat for 5 minutes more. Frost with piping bag.

minis frosted

I always save deli containers so that I can pack treats:

minis packed
posted by jessica at 03:19 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.