Matcha Rose Cupcakes

Featuring fluffy Matcha cupcakes with a hint of rose in the icing, these cupcakes are perfect for Valentine's Day!

Makes 12 cupcakes.

An original recipe prepared for us by Probably This.


    Matcha Cupcakes

    • 2 cups cake flour
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • ½ tsp salt
    • 1 Tbsp Aiya Culinary Grade Matcha
    • 1 cup granulated sugar
    • ½ cup unsalted butter, melted
    • ¼ cup full-fat plain yogurt, room temperature
    • ¾ cup whole milk
    • 2 egg whites
    • 1 tsp vanilla extract
    • 1 tsp almond extract

    Rose Cream Cheese Frosting

    • ¼ cup unsalted butter, softened and room temperature
    • 8 oz cream cheese, softened and room temperature
    • 24 oz powdered sugar, sifted
    • 1 tsp rose water
    • 1 - 2 Tbsp beet juice (optional, for color only)
    • 1 - 2 Tbsp whole milk ** (only necessary if icing is too thick)


    Matcha Cupcakes

    1. Place an oven rack in the center position and preheat the oven to 350F. Line a cupcake pan with parchment cupcake liners.
    2. In a medium bowl whisk together the cake flour, baking powder, baking soda, salt, and Matcha. Set aside.
    3. In another medium bowl, whisk together butter, sugar, yogurt, milk, and both extracts.
    4. Whisk the dry mix into the wet ingredients and mix just until combined and no lumps remain.
    5. Using a stand mixer fitted with the whisk attachment (or with a hand-held mixer), beat the egg whites until they form medium peaks. Fold the egg white mixture into the batter until fully incorporated.
    6. Pour batter evenly into prepared cupcake pan, and bake for 20 minutes, until a toothpick comes out crumb-free.
    7. Remove from oven and let cool completely on a wire rack before frosting.

    Rose Cream Cheese Frosting

    1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and cream cheese on high speed until fluffy, scraping down the bowl as necessary, about 2 minutes.
    2. Add powdered sugar ½ cup at a time, beating between each addition and scraping down the sides of the bowl.
    3. Add the rose water and beet juice, and beat to combine, about 30 seconds.
    4. If frosting is not the desired consistency, add a tsp of whole milk at a time, beating between each addition, until consistency is reached. Beat an additional two minutes to add body to the frosting before transferring it to a piping bag. Decorate cupcakes as desired.


    Click below to purchase the Culinary Grade Matcha used in this recipe: