Matcha Milkshake Cupcakes
Matcha Milkshake Cupcakes! Have you ever tried Matcha? It’s a green tea powder that has a unique earthy flavour which is really delicious. Perfect in these milkshakes inspired cupcakes!

Matcha flavoured vanilla cupcakes with matcha flavoured frosting.
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Matcha Milkshake Cupcakes
Matcha flavoured vanilla cupcakes with matcha flavoured frosting
Serves 20
Ingredients
Cupcakes
- 3 1/2 cups / 430 g plain flour, all-purpose
- 1 1/4 cups / 265 g caster sugar, superfine
- 3 tsp / 3 tsp baking powder
- 1/2 tsp / 1/2 tsp fine salt
- 1/2 cup / 125 g unsalted butter, softened
- 2 large / 2 large eggs
- 1 1/2 cups / 375 ml full-cream milk, whole
- 1/2 cup / 125 ml vegetable oil
- 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
- 1 tsp / 1 tsp vanilla extract, vanilla bean paste
- 3 tbsp / 3 tbsp matcha powder, see notes + 2 tbsp to dust
- x 20 white ball candies. Can be any flavour
White Choc Ganache
- 2 cups / 300 g white chocolate
- 1/2 cup / 150 ml thickened/whipping cream
- 1/4 cup / 50 g unsalted butter
Learn How To Make it! [VIDEO]
Instructions
Frosting
- 1 batch fluffy vanilla buttercream frosting + keep 1 cup as plain vanilla for the top
- 3 tbsp green tea powder
White Choc Ganache
- To make the white choc ganache, combine all ingredients together in a large mixing bowl and microwave for 1 min. Mix and then continue mixing for 1 min at a time until mixture is smooth. Set aside.
Cupcakes
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar, matcha powder and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
- Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- To flavour the frosting, combine all but one cup of the buttercream with matcha powder and mix in well.
- Fit the end of a piping bag with an open star tip and frost a low swirl of frosting, dust with matcha powder and pipe a swirl of vanilla frosting using a Wilton 35b before you finish them off with a white candy ball and a paper straw on the side.
Notes
Cupcakes can be stored in an airtight container for up to three days.
Matcha Powder: Can get green tea powder from your local Asian grocer.
Nutrition
Serving: 20g
Calories : 282kcal
Carbonhydrates: 26g
Protein: 5g
Fat: 18g
Saturated Fat: 12g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 39mg
Sodium: 154mg
Potassium : 73mg
Fiber: 1g
Sugar : 9g
Vitamin A: 348IU
Vitamin C: 1mg
Calcium: 80mg
Iron: 2mg
Nutrition Disclosure
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