Prep 10 mins
Cooking 20 mins
Makes 12 cupcakes
Soft vanilla and earthy green tea come together in these beautifully swirled Matcha Marble Cupcakes. Each cupcake features a light, fluffy crumb with ribbons of vibrant matcha running through the sponge, finished with smooth matcha buttercream for a balanced, not-too-sweet flavour that feels both comforting and refined.
With origins tracing back to the Tang Dynasty in China over 1,000 years ago, matcha was first created as a powdered tea for easier transport. Its popularity later flourished in Japan when monks began cultivating specialised green tea leaves on temple grounds. Today, matcha is enjoyed worldwide in teas, lattes and baked goods — and these cupcakes are a perfect way to experience its distinctive taste in dessert form.
Ideal for afternoon tea, celebrations or gifting, Matcha Marble Cupcakes offer a gentle bitterness that complements the sweetness of the cake, creating a flavour more complex than a traditional cupcake while still easy to enjoy.
Pre-heat oven to 160 degrees Celsius, and line a 12 hole cupcake tray with cupcake cases.
In the bowl of an electric mixer, beat the butter, sugar and vanilla until light and fluffy, about 2 minutes.
Beat in the eggs one at a time and mix well.
Then add half the flour and mix on low speed until combined. Add the milk and mix on low speed until combined. Then add the remaining flour and gently mix until everything is combined and there are no lumps.
Pour half the batter into another bowl, and gently mix in the matcha powder. Add the lemon zest to the other half of the batter and gently mix.
Place dollops of each batter into the prepared cupcake cakes, filling the cases so they are about 1/2 full. Using a wooden skewer or a knife, gently swirl the two batters in each cupcake case.
Bake for 20 minutes, or until a skewer comes out clean and the cakes spring back to the touch. Remove the cupcakes from the tray and allow to cool on a wire rack.
To make the icing, beat the butter and vanilla in a stand mixer with the paddle attachment for at least 1 minute, or until the butter is light and fluffy.
Add the icing sugar and sift in the matcha, and beat for a further minute or until the icing sugar is well combined and the icing is light and fluffy.
Spread a generous amount of icing evenly over each cupcake.
