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Matcha cupcakes recipe

Matcha cupcakes recipe

4 ratings

These vibrant cupcakes have a matcha-flavoured green sponge and are topped with pink buttercream making for a fun bake. For André Oldfield, baking has always been a way for him to bring people together. In 2016, he started Worcestershire Pride and bakes these colourful cupcakes to celebrate. Watch our Bake with Pride video to learn more about how food has helped André connect with his community and what Pride means to him. See method

  • Makes 24
  • Takes 55 mins plus cooling
  • 412 calories / serving


  • 110g unsalted butter, at room temperature
  • 340g caster sugar
  • 290g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tbsp matcha powder, plus 2 tsp
  • 110ml vegetable oil
  • 355ml buttermilk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • green food colour gel (optional)

For the buttercream

  • 190g strawberries, hulled and roughly chopped, plus 12, halved
  • 100g caster sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 250g unsalted butter, at room temperature, cubed
  • 400g icing sugar
  • pink food colour gel (optional)

Each serving contains

  • Energy

  • Fat

    21g 31%
  • Saturates

    10g 49%
  • Sugars

    44g 48%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 55.1g Protein 3g Fibre 1g


  1. Preheat the oven to gas 5, 190°C, fan 170°C and line 2 muffin tins with cupcake cases. Put the butter and caster sugar in a mixing bowl and beat with an electric whisk for 4-5 mins until pale and combined. In a separate bowl, sift together the flour, bicarbonate of soda, salt and matcha powder. Add the flour mix to the butter and sugar, mixing on a low-medium speed until combined.
  2. In a jug, whisk together the oil, buttermilk, eggs, vanilla, vinegar and a few drops of green food colour gel, if using. Slowly pour into the mixing bowl and mix until just combined.
  3. Divide the batter between the cake cases. Bake for 20-22 mins until risen and a cocktail stick inserted comes out clean. Transfer to a wire rack and leave to cool (they will level out as they cool).
  4. For the buttercream, bring the strawberries, caster sugar, lemon juice and vanilla to the boil in a pan. Reduce the heat and simmer, stirring occasionally, for 15 mins or until reduced by half. Remove from the heat; set aside to cool completely.
  5. Use an electric whisk to beat the butter for 5 mins until pale, then add the icing sugar. Mix on a low speed until combined, then on a high speed for 4-5 mins or until light and fluffy. Add a little pink food colour gel, if using, and 3 tbsp strawberry sauce; mix on a high speed until combined. If the buttercream is still too stiff to pipe, add another 1 tbsp strawberry sauce and a little hot water, 1 tsp at a time, to make it easier to whip.
  6. Put the buttercream in a piping bag fitted with a large star nozzle, then pipe onto the cupcakes. Top with a strawberry half and dust over the remaining 2 tsp matcha. The cupcakes will keep for up to 5 days in an airtight container in the fridge.

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