Tea Recipes

Almond-Matcha Cupcakes

almond matcha cupcakes

Got a sweet tooth? These rich almond cupcakes with matcha buttercream will hit the spot. Nazanin from Tea Thoughts used an almond emulsion to make the cakes fragrant and delicately flavorful. Also, as you may be able to tell from the color, matcha is the key ingredient in the frosting!

matcha cupcakes

Almond-Matcha Cupcakes


  • 3/4 cup butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 1/4 cups milk
  • pinch of salt
  • 2 1/2 cups flour
  • 3 pours/large drops of almond emulsion (or to taste)
  • 2 1/2 tsp baking powder

Matcha Buttercream:

  • 2-3 tbsp matcha 
  • 2 sticks butter
  • 1-2 cups confectioner's sugar


Preheat oven to 375°F and line a pan with cupcake liners. Cream the butter and then add the sugar and eggs. Incorporate the milk, flour, salt, baking powder, and almond emulsion and combine thoroughly.

Fill liners 3/4 of the way full and bake cupcakes for 15-20 minutes. Let the cupcakes cool, frost, and enjoy!

Matcha Buttercream: Cream butter until light and fluffy, then add matcha. Gradually add in confectioner's sugar until you reach desired sweetness and consistency. 

Recipe adapted from Tea Thoughts




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