Recipe courtesy of Andrea Maue
Show: Cupcake Wars
Episode: Final Cup(cakes)
Green Tea Cupcakes Topped with Green Tea Buttercream Frosting
30 min
15 min
24 cupcakes
30 min
15 min
24 cupcakes


Green Tea Cupcakes: 
  • 2 1/2 cups cake flour, sifted
  • 1 1/4 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 3 tablespoons matcha (green tea) powder
  • 2 teaspoons almond extract
  • 2 eggs
Green Tea Buttercream Frosting:
  • 1 1/2 sticks (6 ounces) unsalted butter, softened
  • 2 1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 tablespoon matcha (green tea) powder


For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners. 

In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended. 

Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely. 

For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy. 

To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.


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Step-by-step photos

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