Matcha Cupcake


Hello! I’m back from a very long hiatus, and a wonderful exchange trip at South Korea, Seoul.
I shall quit being cliche to repeat what many would have say about their exchange trips – things like exciting / crazy / fun, etc. Because it is true and if i’m to repeat it all over again, it’s going to be boring.

It’s soooo hard to get a decent green tea / matcha powder in Singapore that when I landed foot steps in Japan, I promise to bring home authentic decent green tea powder. and of course, I did. *beams*

20130718-203248.jpgOn the flipside, I’m pretty much struggling to adapt to my life back in Singapore. And the embarrassing fact that I’m still digging out clothes from my luggage. Oops!

20130718-203325.jpgAnother part of me couldn’t wait to bake for the awesome friends that I’ve made while I was overseas. Those nights that we watch one another got into our drunkest state and all. How could they enter my life and not have a little something from me? And guess what? It’s also my best friend’s commencement day and green is her favorite color! I have no reasons not to bake despite the mess in my room right now that seemingly look like the aftermath of a passing hurricane.

As a green tea lover myself, I personally feel that I could have added more matcha powder to this recipe. (That greed inside me, it does taste fine but you know…… good things are never enough. Bahahaha)

Enough said.

Matcha Cupcakes
yield 24 cupcakes


  • 350g all-purpose flour
  • 300g caster sugar
  • 1 tsp baking soda
  • 2 eggs
  • 350ml vegetable oil
  • 290ml buttermilk
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 4 tbsp matcha powder

Matcha Cream Cheese Frosting

  • 250g unsalted butter, room temperature
  • 400g cream cheese
  • 350g icing sugar, sifted
  • 2 tbsp matcha powder
  • 1 tbsp pure vanilla extract


  1. Preheat oven to 180° C. Prepare muffin pans and line them with cupcake liners.
  2. Sift flour, sugar, matcha powder, baking soda and salt into a bowl. Whisk until the dry ingredients are combined.
  3. In another bowl, combine buttermilk, oil, eggs and vanilla. With mixer on low speed, slowly add the wet ingredients to the dry.
  4. Fill up liners to ⅔ full and bake for about 20 minutes. Let cool for 15 minutes.

Matcha Cream Cheese Frosting

  1. Beat butter  and cream cheese until well combined.
  2. At low speed, mix in powdered sugar and matcha powder.  Then add vanilla extract and mix.
  3. Keep the frosting in the refrigerator to allow it to set for about 15 – 20 minutes.

I used Wilton 1M Piping tip to make the rossette.

Hope you like them as much as my friends!



5 thoughts on “Matcha Cupcake

  1. I just found your blog through IG, great photos! ^_^ Btw, where did you get that really pretty box for packaging your hand baked cupcakes? I’ll really appreciate it b’cos mine’s always kept in ugly paper boxes from Phoon Huat :(

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s