These Green Velvet Matcha Cupcakes have the same light and fluffy texture of a red velvet cupcake. Little bites of matcha heaven, topped with a delicious cream cheese frosting.
Green Velvet Matcha Cupcakes
I wanted to bake a green cupcake in honour of St.Patrick’s day. Here I’ve combined two of my favourite flavours, Red Velvet and Matcha to create Green Velvet Matcha Cupcakes!
The combination of buttermilk and vinegar affect the acidity of the cake, which gives its characteristic fluffy texture. If you love Red Velvet Cake as much as you do Matcha, then you’re sure to love this Green Velvet Matcha Cupcake recipe. I’ve baked many red velvet cakes before and my most recent red velvet bake was from the Humming Bird Bakery Cookbook (now, officially, my favourite red velvet recipe!). I based my Green Velvet Matcha Cupcake on this same recipe, just adapting it slightly to create these, more unusual, Green Velvet Matcha Cupcakes instead.
Green Velvet Matcha Cupcakes
All that is required is to substitute the cocoa powder with matcha powder and there is no need to add food colouring as the matcha powder will provide a natural colouring. However, if you’re looking for a more vibrant green colour, then I recommend using the Wilton Colour Right colour system. To create a vibrant green colour use 2 drops of blue to 16 drops of yellow.
Green Velvet Matcha Cupcakes
Best served with hot coffee or a hot matcha tea.
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Happy St. Patrick’s Day. gx
- 150 g plain flour
- 150 g sugar castor
- 60 g butter at room temperature
- 1 egg
- 1.5 tsp matcha powder
- 1/2 tsp vanilla extract
- 120 ml buttermilk
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp white wine vinegar
- 300 g icing sugar sifted
- 50 g unsalted butter at room temperature
- 125 g cream cheese cold
- 1/2 tsp matcha powder plus extra for sprinkling
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Preheat the oven to 170C (325F)
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Put the room temperature butter and sugar into your mixer and beat on medium speed until light and fluffy
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Add the egg and beat on a higher speed until all is well combined
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In a small dish mix together the matcha powder with vanilla extract and your food colouring until you have a thick paste
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Add the green paste mixture to the mixing bowl with the butter and sugar and continue mixing until you have a lovely green cake batter
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Scrape down any excess mixture from the sides with a spatula then turn the mixer down to slow and slowly pour in half the buttermilk
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Beat until well mixed, then add half the flour
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Repeat this process until you've no more flour or buttermilk.
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Scrape down the sides of the bowl and turn the mixer to a high speed and mix until you have a very smooth even mixture
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Once you have a lovely smooth mixture, turn the mixer to low and add the salt, bicarbonate of soda and the vinegar
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Beat until all well combined, turn up the speed and continue beating for a few minutes
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Scoop the mixture into cupcake cases until 2/3rd full and bake in the preheated oven for 20-25 minutes, or until the sponge springs back when pressed, or a skewer inserted into the centre comes out clean
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Leave the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool fully.
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Once the cupcakes are cooled you can spoon on the cream cheese frosting.
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Beat the icing sugar and butter together in a free standing mixer, with paddle attachment, on medium speed (you can also use electric whisk or do this by hand but will take longer)
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Once the butter and icing sugar mixture is well combined add the cream cheese and the matcha powder in one go and beat until it's all incorporated
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Turn the mixer to a medium-high speed and continue beating for at least 5 minutes or until it is light and fluffy.
Be careful to not over-beat as the frosting can quickly become runny
Val says
December 19, 2016 at 9:59 am150g plain flour came up twice in the recipe. Is this correct?
Gillian Thompson says
December 19, 2016 at 10:08 amHi Val, No it should not be in twice. Thank you for pointing that out, I’ve now amended the recipe. Merry Christmas. G
Val says
December 19, 2016 at 12:40 pmHi Gillian, Thanks. I look forward to trying your recipe. Looks really yummy. Merry Christmas to you too.
Fred says
March 14, 2017 at 6:42 amYummy looking cake that was also well designed. I would love to try this but will skip the icing part. Thanks for sharing!
Gillian Thompson says
March 18, 2017 at 8:01 pmThanks for stopping by Fred. Even healthier without the icing. 🙂
Alicia Taylor says
March 15, 2017 at 4:30 amBeautiful and all the health benefits of Matcha – and just green enough for St. Patty’s day! They look delicous.
Gillian Thompson says
March 18, 2017 at 7:59 pmThank you Alicia. I love the fact they are totally naturally coloured, and such a pretty green at that.
Margot says
March 15, 2017 at 7:11 amThey look amazing and would make such a great treat not only for St. Patrick’s Day but also for the bake sales!
Gillian Thompson says
March 18, 2017 at 7:58 pmYou’re quite right Margot. These mustn’t be kept for St. Patrick’s day alone!
jacquee | i sugar coat it! says
March 15, 2017 at 7:29 pmI have a long-time love affair with matcha! These cupcakes are a perfect addition to all the green headed our way for St.Patrick’s day!!
Gillian Thompson says
March 18, 2017 at 7:57 pmI’m glad to hear that Jacquee. I think people either love it or hate it. I too love matcha. Matcha’s here to stay for sure.
Gloria @ Homemade & Yummy says
March 15, 2017 at 10:16 pmGreat minds think alike. I just did a Matcha cupcake a few weeks ago. It works so well in baked goods. Hey…if you can add some nutrition into a baked treat…bonus points!!
Gillian Thompson says
March 18, 2017 at 7:56 pmYes for sure Gloria. It’s always a bonus if you can make a sweet treat slightly healthier!
Aish Das-Padihari says
March 16, 2017 at 12:50 amMatcha has made its way into recipes – sweet and savory .., big time. Those cupcakes looks delectable.
Gillian Thompson says
March 18, 2017 at 7:55 pmIt has hasn’t it. I don’t think it’s a passing fad either.
Jacqueline Piper | PiperCooks.com says
March 16, 2017 at 11:07 pmI”ve seen a lot of recipes lately with matcha powder, will have to try it! I drink green tea, but I’ve never baked with matcha powder. Pretty cupcakes!!
Gillian Thompson says
March 18, 2017 at 7:54 pmI think Matcha is here to stay. Matcha tea is slightly stronger flavour than regular green tea, but with so many more added benefits.
Jennifer says
March 17, 2017 at 9:34 pmI have never made anything with green matcha but I have heard that there are a ton of benefits in doing this. I am going to have to pin this recipe so I can make them later.
Gillian Thompson says
March 18, 2017 at 7:52 pmYes there are many benefits to matcha. You can buy a different grade of matcha for baking, no need to buy the same grade as for drinking.
Amy says
March 18, 2017 at 5:33 amSuch cute cupcakes! I never thought to switch our the red for green and do a green velvet take on cupcakes! Fun idea!
Gillian Thompson says
March 18, 2017 at 7:50 pmThanks Amy – it works amazingly well to be honest. If you like matcha then you’ll love them for sure.
Citra Kale @Citra's Home Diary says
March 18, 2017 at 6:00 amOh….My. İ llooovvveee matcha! İ also have some recipe using it but your yummy looking green velvet matcha cupcake is inspiring me! bookmarked this for copy your recipe later 🙂
Gillian Thompson says
March 18, 2017 at 7:50 pmThere is something addictive about Matcha and it’s so good for you too. Thanks for bookmarking, hope you make them soon. Do let me know how you get on. 🙂
Lynn | The Road to Honey says
March 18, 2017 at 6:04 amSuch a beautiful cupcake Gillian. I’m a big matcha fan so I think these are way better than the more common red velvet cake. And that cream cheese frosting! It looks so creamy.
Gillian Thompson says
March 18, 2017 at 7:48 pmThank you Lynn. You get the best of both worlds with these cakes. Texture of red velvet and taste of Matcha. A perfect combination for a matcha lover for sure. 🙂
Ali says
March 18, 2017 at 10:09 amI have a friend that cooks with tea often. I can’t wait to share it with her. Matcha is one of my favorites.
Gillian Thompson says
March 18, 2017 at 7:47 pmThat’s lovely Ali, she may also like my Masala Chai Walnut cake in that case 🙂
Sarah James @ Tales From The Kitchen Shed says
March 18, 2017 at 11:38 pmYour cupcakes look so pretty Gillian. I love the addition of matcha I bet they taste delicious, thanks for sharing:-)
Lynne Curry says
March 20, 2017 at 5:27 amI love the natural color of these matcha cupcakes and wouldn’t change a thing. The flavor of matcha is so wonderful in desserts for people who don’t want them to be too sweet, and this recipe looks like it fits that bill. Pinned!
Derek Campanile says
March 20, 2017 at 9:22 pmGreen velvet?! That’s genius! I’ve got to try this one out for sure! I’m still not quite sure what matcha exactly is, but every time I see it used it definitely intrigues me!
Gillian Thompson says
March 22, 2017 at 1:10 amHi Derek, I hope you do. Matcha is the ground leaves of the tea plant. It’s very good for you. Many places now serve it as a latte, you can get Matcha Latte in Starbucks, but that might just be in Asia, not sure! If you find it try it, you’ll either love it or hate it. 🙂
Manju | Cooking Curries says
March 21, 2017 at 3:47 amI am yet to try cooking with matcha but these look delicious! Bet this was a hit for St Patricks Day!
April says
March 21, 2017 at 11:47 amSuch gorgeous green cupcakes! I’ve never been really interested in matcha recipes but yours sound so GOOD! Your cupcakes looks so fluffy and moist. I wish I had a couple now!
Kirsty Hijacked By Twins says
March 23, 2017 at 10:50 pmI love matcha and these cupcakes look so good, I love the colour of them! Thank you for sharing with #CookBlogShare x
Gillian Thompson says
March 25, 2017 at 9:21 amThank you Kirsty. Glad to hear you like matcha. It seems it’s not everyone’s cup of tea! 🙂