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Matcha Adzuki Green Tea Cupcakes

Matcha Green Tea Cupcakes with adzuki filling and buttercream frosting

We have another mouthwatering recipe for you today - Matcha Adzuki Green Tea Homemade Cupcakes with Buttercream Frosting by Stephanie Yeoh from @cupthatcakebysteph

Stephanie Yeoh is a photographer, food enthusiast and travel addict who wants to share her favourite food moments with you – cooking it, eating it, and thinking about it. For more of her shenanigans, follow her IG account, @spooksnbubbles

Stephanie also recently started her own cupcake business, CUP that CAKE. You can check out all of her gorgeous creations here:

These yummy matcha cupcakes are made from a delicious homemade buttercream frosting recipe. This is very simple to make and goes very well with the matcha dusting.

For a super healthy kick, these cupcakes are filled with adzuki beans, which arered beans used in many dessert recipes to add a new and exciting flavor.

Matcha Adzuki Cupcakes with Buttercream Frosting

Yield: 12 Cupcakes


Matcha Cupcakes

  • 170g cake flour
  • 160g sugar
  • 1 tbsp Kenko Tea matcha powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp bi-carb soda
  • 1/2 tsp vanilla extract
  • 3/4 cup canola oil
  • 60g egg
  • 1/2 cup buttermilk
  • 1 tsp white vinegar
  • 1 can adzuki beans (for surprise filling)

Buttercream Frosting

  • 125g butter (room temperature)
  • 3-4 cups soft icing sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 tsp matcha powder (for dusting)


Matcha Cupcakes

  1. Preheat oven to 160°C (fan forced)
  2. Combine flour, sugar, matcha, baking powder, salt, & soda into the electric mixer’s bowl with attached paddle
  3. Add vanilla Extract & Oil to the bowl before mixing on LOW speed
  4. Add egg in FIRST while the mixer still on low speed
  5. Add the buttermilk, AFTER, slowly to the mixture
  6. Mix until everything is incorporated then stop the mixer & scrape down the bowl
  7. Add Vinegar to the batter & mix on Medium-High speed for 10 secs
  8. Fill the cupcake liners a little over 2/3 full with the batter
  9. Bake in the oven for 20-25 mins, until the toothpick inserted in the centre comes out clean
  10. Cool the cupcakes on the wire rack
  11. Once cooled, stamp out the centre with a small round cutter (or a knife will do)
  12. Fill and top with adzuki beans

Buttercream Frosting

  1. Beat the butter using attached paddle on your mixer until smooth and fluffy
  2. Mix half of the icing sugar to the butter, starting on Low & steadily increase to Med-High
  3. Add salt, vanilla extract & milk and beat until everything is incorporated
  4. Add the remaining icing sugar until reached consistency and sweetness you want
  5. Beat the frosting for another 1-2 mins until it’s light and fluffy
  6. Top cupcakes with the buttercream frosting & dust some matcha powder


*Take your butter out of the fridge 30 mins before making the frosting. If your butter is not at room temperature (soft to the touch), pop it in the microwave for 10 secs. Do NOT over warm or melt the butter; you’ll run into a number of hiccups. It’s pretty hard to whip up melted butter.

Matcha Green Tea Cupcake filled with adzuki beans and topped with buttercream icing

There we are! The perfect party dessert for your family and friends.


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