There is so much matcha love in Toronto right now. Tsujiri, Uncle Tetsu matcha cafe, Nohohon Tea Room are just some of the new matcha related openings.  This matcha latte lover here is loving it. Because of all the new cafe / tea shop openings I gave myself a little food mission – try as many matcha lattes as possible! So far, I’ve tried lattes from Starbucks, Second Cup, Lucullus Bakery, Nohohon Tea Room, and Uncle Tetsu’s matcha cafe. The best so far is probably from Nohohon Tea Room and worst is from Second Cup (please avoid!). There are so many more places I want to try like Maman bakery, Tsujiri (I’ve been back twice but I haven’t gotten a chance to try their latte yet….T_T), R squared cafe…For anyone who is actually reading this, let me know your favourite matcha latte spots! 🙂



Anyways I must stop myself before I go on and on about matcha lattes. I must tell you guys about these matcha cupcakes! The key to a good matcha cupcake is obviously good matcha powder. I found a pretty good one from called “Ujinotsuyu Matcha Hagoromo Green Tea Powder” from a local Chinatown grocery store. I mean I am no matcha expert. I am happy as long as it has a strong matcha flavour and gives off a pretty green colour. This brand doesn’t have the highest ratings online but I thought the flavour was pretty good when I used them to make matcha donuts. Once I use up my current matcha powder I am gonna order some Kiss me Organics matcha powder, they are one of the highest rated matcha powders on Amazon! Must be good!



For the cupcake recipe, I followed the recipe from Oishii Treats. I used all purpose flour, weighed out 6 oz of unsalted butter, and used 3.25% homogenized milk. I changed the matcha buttercream recipe because I didn’t want to the taste of cream cheese to overpower the flavour of the matcha. Also I wanted the icing to be a little firm so I can pipe a nice pretty swirl on top.

These cupcakes are a little denser in texture due to the use of butter instead of oil. It’s not as fluffy as some oil based cupcakes but they are buttery and moist! If I make this again, I will try it with cake flour instead just to see how the texture will be different.


Matcha Cupcakes with Matcha Frosting

(Adapted from Oishii Treats)
Yields: 15-18 cupcakes

For the cupcakes:
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2-3 tablespoons matcha powder
6 oz (1 stick plus 2 table spoons) unsalted butter, at room temp
1 1/2 cups sugar
2 eggs + 1 egg yolk, at room temp
2/3 cups 3.25% homogenized or whole milk, at room temp

For the frosting:
1/2 cup unsalted butter, at room temp
4 oz cream cheese (half a block), at room temp
3-4 cups of icing sugar (minimum 3 cups, add more to adjust consistency)
1/2 – 1 tablespoon milk
2-3 tablespoons matcha powder

For the cupcakes:

  1. Preheat oven to 350 degrees and line your cupcake pans with paper liner.
  2. In a small bowl combined your dry ingredients: flour, baking powder, salt, and matcha powder, whisk together and set aside.
  3. In a electric mixer beat your butter and sugar together until light and fluffy about 5 minutes.
  4. Add the eggs in one at a time until each one is fully incorporated.
  5. Add in the dry ingredients and milk in 3 batches alternating between the two until all is incorporated.
  6. Fill your cupcake liners 3/4 full and bake at 18-20 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

For the frosting:

  1. In a electric mixer combine your butter and cream cheese and beat on high until smooth about 3 minutes.
  2. Add in your powdered sugar 1 cup at a time until full incorporated, adding in your milk to help thin it out (add less if you want firmer frosting).
  3. Mix in your matcha powder and whip on high until mixed thoroughly and fluffy about another 3-4 minutes.
  4. Pipe it on top with your favourite tip! I used an open star tip very similar to Ateco 826.


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