Creamy Green Velvet Cupcakes with Matcha Frosting
These creamy green velvet cupcakes feature a moist, tender base with a silky, slightly earthy matcha frosting. Perfect for a comforting treat or special occasion, they balance subtle matcha flavor with a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190 grams) all-purpose flour, sifted
- 1 cup (200 grams) granulated sugar
- ½ cup (115 grams) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120 ml) buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1–2 tsp green food coloring (optional)
- 1 cup (230 grams) unsalted butter, softened (for frosting)
- 3 cups (360 grams) powdered sugar, sifted
- 2 tsp matcha powder
- 2–3 tbsp (30–45 ml) heavy cream
- ½ tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Stir in 1 tsp vanilla extract.
- In a separate bowl, sift together 1 ½ cups all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt.
- Alternately add dry ingredients and ½ cup buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition.
- Stir in 1 tsp white vinegar and 1-2 tsp green food coloring until color is even.
- Spoon batter evenly into cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean and cupcakes spring back lightly when touched.
- Transfer cupcakes to a cooling rack and cool completely before frosting.
- For the frosting, beat 1 cup softened unsalted butter until creamy.
- Gradually add 3 cups sifted powdered sugar and 2 tsp matcha powder, mixing well.
- Add 2-3 tbsp heavy cream and ½ tsp vanilla extract to reach spreadable consistency. Adjust matcha or sweetness to taste.
- Frost cupcakes generously using a spatula or piping bag.
Notes
If frosting is too thick, add more heavy cream; if too thin, add powdered sugar. Use ceremonial-grade matcha for best flavor and color. Do not frost cupcakes while warm to prevent melting. For dairy-free, substitute butter with vegan margarine and heavy cream with coconut cream. For gluten-free, use almond flour but expect texture changes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Fat: 15
- Carbohydrates: 35
- Protein: 3
Keywords: green velvet cupcakes, matcha frosting, creamy cupcakes, easy cupcake recipe, homemade cupcakes, matcha dessert