Green Tea Cupcakes and Green Tea Cream Cheese Frosting
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Green Tea Cupcakes and Green Tea Cream Cheese Frosting

I’ve been looking around several sites for Green Tea Cupcakes recipes to try, and this one caught my attention. I’ve heard about them before and it was something that got me interested. I love tea. Teavana is my favorite store, and since I discovered they had a store in Crossgates Mall, I must go at least a few times on my trip to Upstate NY. Usually I buy loose tea to mix and match to my taste, but when I read about the Green Tea cupcakes I knew I had to get the best Matcha I could find! This is a very strong flavored powder, so I would recommend that if you don’t like the strong flavor of green tea, you can halve the amount that the batter calls for. For the Cream Cheese Frosting, the tea flavor is very soft, you’ll notice that when mixing the Matcha into the frosting. If you want a more tea tasting frosting, add increments of ½ teaspoon. A little goes a long way!


Green Tea Cupcakes

Green Tea Cupcakes

Recipe By: Magnolia Bakery Vanilla Cupcakes
Yield: 24 medium size cupcakes

2 3/4 cups all-purpose flour
2 ½ teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract
2 tablespoons Teavana Matcha (Green Tea Powder)


  1. Preheat the oven at 350ºF and line 24 muffin tins with cupcake papers.
  2. In a small bowl, sift the flour, baking powder and salt; set aside.
  3. Whisk the Matcha with the milk and vanilla, set aside.
  4. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
  5. Add the sugar gradually and beat for 3 minutes or until fluffy.
  6. Add the eggs, one at a time, beating well after each addition.
  7. Add the dry ingredients in three parts, alternating with the milk and vanilla.
  8. With each addition, beat until the ingredients are incorporated but do not over mix.
  9. Spoon the batter into the cupcake liners, filling about ¾ full.
  10. Bake for 20-25 minutes.
  11. Cool the cupcakes in the tin for 15 minutes.
  12. Remove cakes from the tins and cool on a wire rack before icing.

Green Tea Cream Cheese Frosting

Based on this Foodies’ Original Recipe
Yield: Enough to heavily frost 24 cupcakes

1/2 cup unsalted butter, softened
16 oz. cream cheese
6 cups confectioner’s sugar
2 teaspoon vanilla extract
2 teaspoons Teavana Matcha (Green Tea Powder)


  1. Beat the cream cheese and butter on medium speed until well combined.
  2. Sift in the powdered sugar and mix.
  3. Add the matcha green tea powder and mix until well combined.
  4. Add vanilla and mix. Spread onto cooled cupcakes or cake.

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  • Reply
    Sunday July 22nd, 2012 at 08:55 PM

    This looks great – can’t wait to try it out soon. I just have one query. With the cream cheese frosting, is it safe to leave the frosted cupcakes outside or do they need to be refrigerated?

    • Reply
      Sunday July 22nd, 2012 at 10:54 PM

      You can refrigerate them and just before you’re going to serve them you can leave them outside for the cupcakes to get to room temp :)

  • Reply
    Sunday July 22nd, 2012 at 10:57 PM

    Thank you for the quick response! I’m baking them today (well right now!) to bring them to a dinner party tomorrow night. Would the cupcakes be fine in the fridge up until tomorrow night or would they dry out? :)

  • Reply
    Sunday July 22nd, 2012 at 10:59 PM

    Just noticed the time on the messages! It’s currently 2:30pm in Australia!

    • Reply
      Monday July 23rd, 2012 at 07:39 AM

      Oh no problem :) They should be fine! Just remember to take them out of the fridge a bit before so they are not cold :)

  • Reply
    Tuesday December 10th, 2013 at 02:19 PM

    I ve tried out your recipe, the cake is very tasty however when i cut into the cake, the inner part is resulted in a brownish colour instead of leafy green. I baked it for 20mins at 350 degree :(. Any suggestion to fix this? Thank you!

    • Reply
      Tuesday December 10th, 2013 at 02:31 PM

      Hi Kathy!

      Thanks for your comment! I made the cupcakes twice and didn’t have that problem. I used fresh Teavana Matcha powder (used it within a week of purchasing).

      If the green color is not as bright as you want, you could add a tiny bit of green food coloring. Remember, since it’s a natural dye, it won’t have a bright color as it does when you use gel paste or liquid food coloring. Since you baked them a bit longer, that could be why the color is brownish (see the bottom of my cupcakes!).

      What I do suggest, is baking them in a pretty cupcake liner (I baked them in regular white liners, so that’s why I took it out of the picture) and after you decorate them with the frosting they will look great :)

      Hope my answer is helpful!


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