Happy Birthday to Me! My Favorite Green Tea Cupcakes

I love baking! Every year, on my birthday (is it weird to bake your own cake on your own birthday?), I bake a whole batch of cupcakes or a giant cake to share with friends and family. It’s fun for me, and a way to show my appreciation of all the lovely people in my life. This year, I decided to make my absolute favorite cake in the world for my birthday (and for the baby shower of my future nephew / future President of the United States): Green Tea Cake with whipped cream cheese frosting!


100% serious: if I could eat this cake every day without becoming my own private island, I would. The whipped cream cheese frosting is my go-to for every cake and cupcake under the sun, and if you make it you’ll definitely know why.

Green Tea Cupcakes with Whipped Cream Cheese Frosting!


    For the cake:
  • 1 3/4 cups all-purpose flour, sifted
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 - 3 Tbsp matcha green tea powder*
  • 1 1/4 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 1/2 tsps vanilla extract
  • 1 cup plain yogurt
  • For the frosting:
  • 8 oz cream cheese
  • 1 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1 cup whipping cream


  • Preheat your oven to 350°F whenever you think it's appropriate.
  • Sift together your flour, baking soda, salt, and matcha green tea powder in a medium-sized bowl. Set it aside. (It's important to sift the flour to make sure it's nice and soft. This helps out the texture and crumb of the cake significantly).
  • Combine your sugar, oil, and vanilla extract in a larger bowl, cracking in 1 egg at a time and mixing thoroughly.
  • Add 1/3rd of your dry mixture to the wet bowl and mix. Then, add 1/3rd of the plain yogurt and mix. Continue alternating between the flour and yogurt (mixing between each) until all has been added.
  • Pour your batter into either 2 8-inch round pans or 2 cupcake trays, depending on what you're making. Pop your batter into the preheated oven and bake for 20 - 40 minutes. (Cupcakes will be done in about 20-25 minutes, usually, and cakes will take longer). Check up on them every now and again, since under-baking can be remedied, but overbaking can't. Remove them from the oven once they're done and let them cool completely on a wire rack.
  • Meanwhile, mix together your cream cheese, sugar, salt, and vanilla in a medium-sized bowl and set it aside. It should be smooth and fluffy after you've mixed it.
  • Whip your whipping cream like the dickens until stiff peaks form. (I under-whipped my cream a little bit, sadly, but you shouldn't!). Fold about 1/3rd of the whipped cream into the cream cheese mixture to help lighten it. Then, fold in the rest. At this point, you can leave the frosting white, color it, or add a tiny bit of green tea powder in to color it!
  • Pipe your frosting onto the cooled cupcakes, and then devour them instantly! Om nom nom.
 Happy Birthday to Me! My Favorite Green Tea Cupcakes Recipes

*Important Note: It’s pretty essential to use actual matcha green tea powder if you can get your hands on it, since 100% of the color and a lot of the taste comes from it. Just powdering any old green tea will imbue very little green tea flavor or color into the cupcake. Without the green tea powder, this is still a good cake with a great texture, but obviously loses its defining aspect.



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