Matcha Pumpkin Monster Cupcakes

Boo! Get in the Halloween spirit with these adorable mini Matcha Pumpkin Monster cupcakes.

Makes 12 cupcakes.

An original recipe prepared for us by Modest Marce.


    For the Matcha Pumpkin Cupcakes

    • 1 ½ cups raw sugar
    • 2 large eggs
    • 1 cup pumpkin puree (fresh or canned)
    • 2 teaspoons Aiya Cooking Grade Matcha
    • ½ cup oil
    • 1 teaspoon pure vanilla extract
    • ½ cup whole milk
    • 1 ¾ cup flour
    • 1 teaspoon baking soda
    • ¼ teaspoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon cinnamon

    For the Matcha Buttercream

    • 1 cup unsalted butter, room temperature
    • 3 cups powdered sugar, or to taste
    • 2 teaspoons Aiya Cooking Grade Matcha
    • 1 teaspoon pure vanilla extract
    • 24 fondant eyes


    For the Matcha Pumpkin Cupcakes

    1. In a mixing bowl add sugar, eggs, pumpkin, matcha powder, oil & vanilla. Mix until the ingredients are well combined & the eggs are light/fluffy.
    2. In a separate bowl sift the flour, baking soda, baking powder, salt & cinnamon. Slowly add the dry ingredients to the wet ingredients, alternating with the milk. stir until a smooth batter is formed.
    3. Line a twelve cupcake tin & divide batter equally amongst the twelve cupcakes. Bake at 325 degrees for 15-20 minutes or until a toothpick comes out clean.

    For the Matcha Buttercream

    1. In the bowl of a stand mixer add the butter, sugar, matcha powder & vanilla. Beat until light & fluffy.
    2. Place frosting into piping bag using the wilton #233. Pipe like you would a normal cupcake & top with fondant eyes.

    The Matcha used in this recipe is available in:

    Aiya Cooking Grade Matcha

    Aiya Organic Cooking Grade Matcha