Super fab teapigs stockist the Cheltenham Coffee Co have been getting into the swing of matcha may by baking up these amazing matcha cupcakes. As well as using scrummy and oh-so-healthy matcha in the frosting, they’ve also used our Mao Feng green tea tea temples for the sponge base – double the green tea power! Why not give these a go yourself?


Green Tea Cupcakes with Matcha Frosting (makes 12)

We make these either with a vanilla or cocoa sponge base. If you prefer vanilla just leave out the cocoa powder in this recipe


 3 teapigs Mao Feng green tea teabags

120ml full cream milk

100g plain flour

20g cocoa powder

140g caster sugar

1 1/2 teaspoons baking powder

40g salted butter (room temp)

1 egg

1/2 teaspoon of vanilla extract


For the Frosting:

250g icing sugar

80g unsalted butter (room temp)

15-20g teapigs organic matcha

25 ml full cream milk


Combine the milk and tea bags in a bowl, cover and refrigerate to let them infuse - ideally overnight.

Beat flour, cocoa powder if using, sugar, baking powder and butter together until everything is combined.

Lightly beat the milk (take the teabags out first!) egg and vanilla essence together and then sift the flour mixture in while continuing to beat on a medium-high setting for a couple of minutes until light and fluffy.

Spoon into paper cases and bake in the oven at 170 degrees C for approx. 20 minutes.


For the frosting, simply combine the remaining ingredients in a bowl and whisk until fluffy. Pipe onto cupcakes when cool, in whatever pattern you like and sprinkle with a little more matcha!