Green Tea Cupcakes with Matcha Buttercream

Green Tea Cupcakes with Matcha Buttercream

Let me begin by noting that I am really not much of a baker.  People often assume that I am, as the narrative seems to be that if you are female and you cook, you must also bake.  The assumption is probably also connected to my previous forays to the Pillsbury Bake-Off, but I did not bake for that iconic contest, I cooked.  I am a splendid cook, not a baker, and most of my kitchen disasters involve baking (including some memorably explosive cupcakes).  Add to that the challenges of altitude, and you can see why most of my dessert posts are frozen confections.  Therefore, today I am happy to share with you a minor baking triumph:

It’s probably also evident that I am not too skilled at cake decoration.

Nonetheless, for fellow tea freaks this is a must-try kind of thing.  These are just drop-dead fabulous.  For the cupcakes I wanted something gluten free, as I am actively trying to avoid gluten these days, so I started with a GF vanilla cake mix from Pamela’s Products.  Instead of using the add-in amounts on the package, I mixed it up with 3 eggs, 1 cup of triple-strength brewed green tea, and a quarter cup of melted butter.  I baked the cupcakes using the directions on the package and I got a dozen lovely little cakes.

The green tea gave the cakes an earthy tea aroma and a faint green-tea flavor that was considerably amped up by the buttercream.  The buttercream is exquisite.  I could just walk around licking it off a spoon, or my palms, or someone else’s palms (selectively…).  Note that these are caffeinated treats, so eat with caution.  I am pretty wired right now.  Here is the recipe for the buttercream:

Matcha Buttercream
1 cup unsalted butter (yep–that’s why it is called buttercream)
4-5 teaspoons matcha powder
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons milk

Using a stand mixer with whisk attachment–or a hand mixer–whip all ingredients until butter is completely incorporated and the frosting is smooth.  Apply liberally to cupcakes and/or palms.

I’m off to run a few laps.

Thanks for reading,


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  1. I just made a green tea smoothie today and this cupcake is really going on my list,but I'll have to find another frosting,can't even think of the calories this one has (that's right,that's why is buttercream).

  2. It is best not to think about it 🙂

  3. marla {family fresh cooking}

    Sweet little cupcakes 🙂

  4. My husband is the tea lover in our house but you have me craving these. I know what you mean about baking disasters here in Colorado. When something does work at my house the whole neighborhood knows it. The cheering is deafening!

  5. I love GF cupcakes, and I'm not avoiding gluten! Your picture calls for a diorama of shrubbery – I feel the need to add these in a gingerbread house scheme! and have you written about exploding cupcakes? Can you send me a link?

  6. Well I didn't actually post about the exploding cupcakes 🙂 I was too busy cleaning cupcake shrapnel off of everything. It was ugly. I love the diorama idea–maybe some hobbits, too.

  7. ha ha i kinda have the same problem. people think I'm a great cook since I bake :))) Big Big confusion :))

    These cupcakes sound great, I love tea and I know I'd definitely one or two of these beauties.

  8. Mmm I want to eat a whole bowl full of that buttercream. I bet you're a better baker than you let on. 🙂

  9. I make better ice cream…

  10. Hi Angela!

    Just wanted to tell you that my sister found the link to these cupcakes and now she's a huge fan of your blog! I am so making these cupcakes soon! The buttercream had me at butter 🙂

    P.S. thanks for the Twitter love

  11. Tell your sister I said thanks! I am all about the Twitter love 🙂

  12. Those look so good! Especially the buttercream… yum! 🙂

  13. […] Green Tea Cupcakes from Seasonal and Savory […]

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