Yields 12 cupcakes


For the cupcake batter

  • 1 ¼ cups all-purpose flour
  • 2 tablespoons matcha powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup Domino® Light Brown Sugar, packed
  • ½ cup Domino® Granulated Sugar, Easy Baking Tub
  • ¾ cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)

For the matcha green tea buttercream frosting

  • 1 cup (2 sticks) salted butter, softened
  • 4 ½ cups Domino® Powdered Sugar
  • 1 ½ tablespoons vanilla extract
  • 3 tablespoons (more if needed) whole milk
  • 1 tablespoon matcha powder

For the decoration (optional)

1 tablespoon matcha powder


  1. Preheat oven to 350°F and line a muffin or cupcake pan with  muffin liners. 
  2. In a large mixing bowl, combine the all-purpose flour, matcha powder, baking soda, powder, salt, brown sugar, and granulated sugar. Using a whisk, whisk the dry ingredients to ensure there are not any lumps. Set bowl aside.
  3. In another large mixing bowl, whisk together the buttermilk, oil, egg, vanilla, and almond extract. Whisk until smooth. Pour the wet ingredients over the dry ingredients and using the same whisk, combine until batter is smooth. The batter will be a little on the thin side.
  4. Scoop or if using a bowl with a spout, pour batter evenly into muffin liners. Bake cupcakes for 17-18 minutes, or until a toothpick inserted into a cupcake comes out with just a few crumbs that are attached to the toothpick. Once baked, let cupcakes cool for approximately 10 minutes and then remove the cupcakes from the pan and place on a wire rack to cool completely.
  5. While the cupcakes are cooling, prepare the buttercream frosting. In a large bowl, with an electric mixer, or the bowl of a stand mixer at medium speed, beat butter until pale and creamy, about 2 minutes.
  6. On low speed, add the powdered sugar in batches. Add the matcha powder to the liquid ingredients and mix with a small whisk to combine and ensure there are not any matcha lumps. Add the liquid ingredients and mix on low speed until combined. When all ingredients are combined, increase the speed to medium and beat for 1 to 2 minutes more minutes, until creamy. More milk may be added if desired to achieve more of a spreading consistency.
  7. Decorate cupcakes by fitting a piping bag with a large star tip. Scoop approximately half of the buttercream frosting into the piping bag and twist to tighten piping bag. Holding the piping bag at a 90° angle, squeeze the bag and move your hand in a circle while squeezing to achieve the piping. If desired, sprinkle a small amount of the matcha green tea powder on top of the cupcakes for a decoration.

Recipe courtesy of Domino Sugar