These Matcha Cupcakes with Cinnamon Buttercream are light, fluffy, and just the right amount of sweet.
The earthy matcha pairs beautifully with the warm, spiced buttercream—it’s an unexpected combo that just works. If you love matcha lattes or cinnamon rolls, you’re in for a treat!
These cupcakes are easy to make, kid-friendly, and perfect for any occasion. So, grab your whisk, and let’s bake some magic!
What You’ll Need
For the Matcha Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tbsp matcha powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 tsp white vinegar
For the Cinnamon Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tsp cinnamon
- 2 tbsp heavy cream
- 1 tsp vanilla extract
👩🍳 Pro Tips
- Use high-quality matcha – A vibrant green color means it’s fresh and will taste better!
- Room temp ingredients – Butter, eggs, and milk should be at room temperature for the best texture.
- Sift the matcha – This prevents clumps and gives you a smooth batter.
- Don’t overmix – Stir just until combined to keep the cupcakes soft.
- Taste your frosting – If you want more cinnamon, add a little at a time!
🛠 Tools You’ll Need
- Mixing bowls
- Whisk
- Hand or stand mixer
- Cupcake tin
- Cupcake liners
- Measuring cups & spoons
- Spatula
- Piping bag & tip
🔄 Substitutions & Variations
- Dairy-free? Use plant-based butter, almond milk, and coconut cream.
- More spice? Add a pinch of nutmeg or cardamom to the frosting.
- Want it less sweet? Reduce the powdered sugar in the buttercream.
- No matcha? Try cocoa powder for a chocolate version!
🕒 Make-Ahead Tips
- Bake the cupcakes a day before and store them in an airtight container.
- Frosting can be made in advance and kept in the fridge for up to 3 days—just rewhip before using.
🔥 How to Make Matcha Cupcakes with Cinnamon Buttercream
Step 1: Mix Dry Ingredients
In a bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt until well combined.
Step 2: Cream Butter & Sugar
In another bowl, beat the softened butter and sugar until light and fluffy.
Step 3: Add Eggs & Vanilla
Beat in the eggs, one at a time, then mix in the vanilla extract.
Step 4: Combine Wet & Dry Ingredients
Alternate adding the dry ingredients and milk mixed with vinegar, stirring until just combined.
Step 5: Fill Cupcake Liners & Bake
Scoop batter into lined cupcake tins, filling ¾ full. Bake at 350°F (175°C) for 18-20 minutes.
Step 6: Make the Cinnamon Buttercream
Beat the butter, powdered sugar, cinnamon, vanilla, and heavy cream until fluffy.
Step 7: Frost & Serve
Pipe the cinnamon buttercream onto cooled cupcakes and dust with a little matcha or cinnamon.
🍽 Leftovers & Storage
- Room temp: Store in an airtight container for 2 days.
- Fridge: Keep for up to 5 days, but bring to room temp before eating.
- Freeze: Unfrosted cupcakes can be frozen for 2 months!
🎉 Time to Bake!
Now it’s your turn! Try these matcha cupcakes, snap a pic, and let me know how they turned out. Got questions or fun variations? Drop them in the comments—I’d love to hear! 💚🍵✨
