Mini Matcha Cupcakes

mini matcha cupcake topped with matcha honey frosting with more mini cupcakes in the background.

Mini matcha cupcakes with honey matcha frosting easy to make and loaded with antioxidant-rich matcha for a delicious, adorable spring treat!



For the Cupcakes:

  • 2 1/2 cups whole wheat pastry flour, sifted (or all-purpose flour)
  • 1 1/4 cups sugar
  • 3 tbsp matcha powder
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk of choice
  • 2  large eggs
  • 1/2 cup oil, such as avocado or canola oil
  • 2 tsp almond extract

For the Matcha Honey Frosting:

  • 1 stick butter, softened (I like salted butter)
  • 2 tbsp honey
  • 1 tsp almond extract
  • 2 cups powdered sugar
  • 2 tsp matcha powder
  • 1-2 tbsp milk of choice


  1. Heat oven to 350°F . Line a mini cupcake tin with liners.
  2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, sift together dry ingredients (flour, sugar, matcha, baking powder, salt).
  3. In another bowl, whisk the the wet ingredients (milk, eggs, oil, almond extract) until combined. Add to the large bowl with the dry ingredients and beat on medium speed until combined.
  4. Pour batter into cupcake liners, about 3/4 of the way full. I like to use a small cookie scoop for the mini cupcakes.
  5. Bake cupcakes 8-12 minutes. Cupcakes should lightly spring back on when the top is pressed once they are done. Remove from pan and let cool before frosting.

For the Frosting:

  1. Cream together the butter, honey and almond extract.
  2. Add the matcha and powdered sugar. Beat until smooth and well blended, adding milk as needed to thin. 
  3. Scoop frosting into piping bag (or a plastic zip-top bag with the corner cut out) and pipe onto cooled cupcakes.


  • Store cupcakes in an airtight container at room temperature up to 4 days.
  • For regular sized cupcakes, increase the baking time to 12-18 minutes. 
  • Every oven is different. If you have a convection oven, they may take less time. If your oven tends to run a little cool, they may take more time. Adjust the bake time accordingly.
  • Careful not to over-mix the batter, or cupcakes will be more dense and tough.
  • Try not to over-bake the cupcakes, or they will be dry. A toothpick inserted into the center should yield moist crumbs and the tops should spring back lightly when pressed once they are done.
  •  Make sure the cupcakes are completely cooled before frosting.

Keywords: mini matcha cupcakes, matcha cupcakes with honey frosting, green tea cupcakes