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Matcha Latte Cupcakes

About four years ago, I concocted a sugar free, matcha green tea latte cupcake recipe while my kids slept soundly. I needed something to focus on, other than keeping two people alive, so rather than take a nap like a normal parent, I decided to go slap around some sugar, eggs, flour and butter. Here is the end result of my neurosis.

Matcha Latte Cupcakes:

Cook Time: 18 minutes

Yields: 12-14 regular cupcakes


1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup honey

1/2 teaspoon vanilla extract

2 large eggs, room temperature

1 1/4 cups flour

2 teaspoons baking powder

1/2 cup whole milk, room temperature

For the frosting:

2 3/4 cup confectioners sugar

6 tablespoons unsweetened cocoa powder

6 tablespoons butter

5 tablespoons evaporated milk

1 tablespoon vanilla extract


1. Preheat the oven to 350 degrees and prepare one cupcake tin with liners.

2. In the bowl of a stand mixer or a large mixing bowl, cream the butter and honey on a medium speed. Scrape the sides of the bowl, and add the eggs one at a time, beating in low until combined. Mix in the vanilla extract. This mixture will be very runny.

3. In a separate bowl, combine the flour, matcha green tea latte mix, and baking powder. Stir on low until combined. Scrape the sides of the bowl.

4. Scoop out mixture to fill liners with about 2/3 mixture. Place in the center of the oven. When done allow the cupcakes to cool.

For the frosting:

1. To prepare the frosting, cream the butter in the bowl of a stand mixer. Add the confectioners sugar, cocoa powder and vanilla extract and mix on low. Add the evaporated milk a tablespoon at a time until incorporated. Increase the speed to medium until smooth and creamy.

You can throw on some chocolate ganache if you’re in the mood, but they can stand on their own. Happy Tuesday. Give these cupcakes a shot and tell me what you think. Cheers.


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