If you love green tea and cake—this one’s for you. These matcha cupcakes are soft, flavourful, and just the right amount of sweet, made with real Japanese matcha for a natural boost of energy and calm.

At FTIO, we’re always blending wellness with joy—and these little green gems do just that. They’re made using simple ingredients, easy to whip up at home, and they look stunning on the table (or your feed 😉). You can even add a little Lion’s Mane powder for a mental clarity kick.

Perfect for mindful mornings, chilled afternoons or those days when you just need a little pick-me-up treat.

💚 What’s So Special About Matcha?

Matcha is rich in antioxidants and L-theanine, a natural compound that helps you stay focused and calm without the crash of coffee. When baked into a cupcake, it brings a gentle earthiness that pairs beautifully with vanilla.

Matcha Cupcake Recipe:

Makes: 12 cupcakes

Prep Time: 15 mins

Bake Time: 18–20 mins

Ingredients:

For the cupcakes:

125g plain flour

2 tsp culinary-grade matcha powder (we love vibrant green powder—no dull colours here!)

1 tsp baking powder

Pinch of sea salt

115g unsalted butter, softened

130g golden caster sugar

2 medium eggs

1 tsp vanilla extract

80ml milk (dairy or plant-based both work)

For the vanilla buttercream:

115g unsalted butter, softened

190g icing sugar, sifted

1 tsp vanilla extract

1–2 tbsp milk

Optional: extra matcha powder or dried edible flowers to decorate

Method:

1. Preheat your oven to 170°C fan (190°C regular) / Gas Mark 5. Line a 12-hole cupcake tray with paper cases.

2. Mix your dry ingredients: In a bowl, sift together the flour, matcha powder, baking powder, and salt. Set aside.

3. Cream the butter & sugar: In another bowl, beat the butter and sugar together until light and fluffy—this gives the cupcakes their soft texture.

4. Add the eggs & vanilla: Beat in the eggs one at a time, then stir through the vanilla extract.

5. Combine everything: Gently fold in your dry ingredients, then pour in the milk. Stir until just combined—don’t overmix.

6. Bake: Divide the batter evenly into the cases. Bake for 18–20 minutes or until a skewer comes out clean. Cool on a wire rack.

7. Make your buttercream: Beat the butter until creamy, then gradually add the icing sugar. Mix in the vanilla and a splash of milk until fluffy.

8. Decorate: Pipe or spread the frosting onto cooled cupcakes. Top with a dusting of matcha or some edible petals for that FTIO flair.

Optional: Focus-Boosting Add-In

Add 1 teaspoon of Lion’s Mane powder into the batter if you want to support mental clarity and focus—perfect for work-from-home days or exam season.

📸 Share Your Bake:

Tried it? We’d love to see your creations! Tag us on Instagram @itsfrominsideout and use #matchamoment for a chance to be featured.