Mini Matcha Cupcakes with Lavender Frosting Recipe
If you’re looking to brighten up your dessert table with something light, vibrant, and utterly delightful, these Mini Matcha Cupcakes with Lavender Frosting are your new best friend. Each bite delivers the earthy, slightly grassy flavor of authentic matcha paired with the subtly floral, creamy sweetness of lavender-infused frosting. These bite-sized treats are perfect for gatherings or an intimate afternoon tea, bringing both elegance and fun in every tiny cupcake. The unique flavor combo feels fancy but the recipe is surprisingly approachable, making it a must-try that you’ll likely want to make again and again.

Ingredients You’ll Need
Keeping the ingredients simple and essential is what makes these mini cupcakes so special. Each one has a vital role: matcha powder provides its vibrant green color and signature flavor, butter and sugar create the perfect tender crumb, and the lavender buds bring a floral twist that makes this frosting unforgettable.
- 3/4 cup flour: The base that gives structure to the cupcakes, go for all-purpose for the best texture.
- 3/4 tsp baking powder: Helps your cupcakes rise beautifully and stay airy.
- 1/4 tsp salt: Enhances all the flavors, balancing the sweetness and matcha.
- 2 Tbsp matcha powder: The star ingredient, providing that vibrant green hue and delicate, earthy taste.
- 1/2 cup granulated sugar: Sweetens the cupcakes just enough without overpowering the matcha.
- 1/4 cup butter, softened: Adds richness and keeps the cupcakes moist and tender.
- 1 egg: Binds everything together and adds a little lift.
- 1/3 cup milk: Keeps the batter smooth and ensures the cupcakes stay soft.
- 1/2 cup butter, softened (for frosting): Creates a creamy base for the luscious lavender frosting.
- 2 cups powdered sugar: Sweet and declares the perfect texture for smooth frosting.
- 2-4 Tbsp milk: Infused with lavender buds to gently flavor and loosen the frosting.
- 1/2 tsp lavender buds: Steeped to release their floral aroma into the frosting.
- 1-2 drops light purple food coloring (optional): Adds a charming lavender hue to the frosting, making your cupcakes look irresistible.
How to Make Mini Matcha Cupcakes with Lavender Frosting
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C). Line a mini cupcake pan with liners to make removal easy and clean up a breeze. This simple step sets the stage for perfect cupcakes every time, so don’t skip it!
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This process is key—it incorporates air that will help your mini matcha cupcakes rise beautifully and achieve that tender crumb you love.
Step 3: Add the Egg
Mix in the egg with your butter and sugar, blending well until the batter is smooth and uniform. This addition binds the ingredients together and adds body to the cupcakes.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and matcha powder. This ensures an even distribution of the rising agent and matcha flavor throughout the cupcakes.
Step 5: Combine Wet and Dry Mixtures
Alternate adding your dry ingredients and milk into the butter mixture. Start with half of the dry mixture, mix gently, then add the milk and mix again, followed by the remaining dry ingredients. Be careful not to over-mix; a smooth batter with a few small flour streaks is perfect.
Step 6: Fill the Pan and Bake
Spoon exactly one tablespoon of batter into each cupcake liner. This ensures the cupcakes bake evenly and stay mini-sized. Pop the pan into your preheated oven and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cupcakes
Once baked, allow the cupcakes to cool completely on a wire rack. Adding the frosting to warm cupcakes will cause it to melt, so patience here guarantees a beautiful presentation.
Step 8: Prepare the Lavender Frosting
Heat 4 tablespoons of milk until just bubbling, then steep the lavender buds for 4 to 5 minutes, depending on how strong you want the flavor. Beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the lavender-infused milk a little at a time, adding the optional light purple food coloring to achieve a lovely lavender tone. Adjust consistency with extra milk if needed until smooth and perfect for piping.
Step 9: Frost Your Mini Matcha Cupcakes with Lavender Frosting
Use a piping bag fitted with a star tip to swirl your luscious lavender frosting atop each cooled cupcake. The contrasting colors and flavors make these mini treats as beautiful as they are delicious.
How to Serve Mini Matcha Cupcakes with Lavender Frosting

Garnishes
A sprinkle of dried lavender buds or a dusting of extra matcha powder on top of the frosting adds not only a pretty touch but also intensifies the herbal notes. Tiny edible flowers can also elevate the presentation and make these cupcakes look like miniature works of art.
Side Dishes
Pair these mini matcha cupcakes with a light, refreshing drink such as green tea or jasmine tea to complement their flavors. A small bowl of mixed berries can provide a juicy contrast that brightens up the palate between bites.
Creative Ways to Present
Arrange these cupcakes on a tiered stand to showcase their delicate size and colors. For special occasions, serve them in decorative cupcake wrappers or glassine bags tied with ribbons, turning them into charming edible favors your guests will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover mini matcha cupcakes with lavender frosting in an airtight container in the refrigerator to keep the frosting fresh and prevent the cupcakes from drying out. They will stay delicious for up to 3 days when properly covered.
Freezing
If you want to make these cupcakes ahead of time, you can freeze them unfrosted by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to 2 months. Thaw completely before frosting for best results.
Reheating
Since these cupcakes are best enjoyed at room temperature or slightly chilled, avoid reheating once frosted. For unfrosted cupcakes, let them come to room temperature naturally after thawing before enjoying their tender crumb and vibrant matcha flavor.
FAQs
Can I substitute matcha powder with green tea powder?
While matcha powder is specifically ground from shade-grown green tea leaves giving it a unique flavor and vibrant color, green tea powder typically lacks that intensity. For the best flavor and appearance in your Mini Matcha Cupcakes with Lavender Frosting, stick to high-quality matcha powder.
Is lavender flavor suitable for kids?
Lavender has a gentle floral note that most kids find pleasant, especially when sweetened in frosting. Start with a smaller amount of lavender buds to keep the flavor subtle and adjust according to your preferences.
Can I make these cupcakes vegan?
To make Mini Matcha Cupcakes with Lavender Frosting vegan, substitute butter with plant-based margarine, use a flax or chia egg, and swap milk for almond or oat milk. Note that the texture and flavor might vary slightly, but it’s definitely doable!
What if I don’t have mini cupcake liners?
You can bake these in regular-sized cupcake liners, just adjust the baking time to about 18-20 minutes. Keep a close eye and test with a toothpick for doneness to avoid overbaking.
How can I make the frosting less sweet?
Reducing the powdered sugar might affect the texture, but you can balance sweetness by using less sugar or adding a tiny pinch of salt. Also, infusing the milk longer with lavender adds more flavor without extra sweetness, enhancing each bite of your Mini Matcha Cupcakes with Lavender Frosting.
Final Thoughts
There’s something truly magical about the combination of matcha’s delicate earthiness with the soft floral notes of lavender frosting in these Mini Matcha Cupcakes with Lavender Frosting. They’re petite, packed with flavor, and a guaranteed conversation starter at any gathering. Whether you’re an experienced baker or just looking to wow your friends with a beautiful treat, you can’t go wrong giving this recipe a try. Happy baking and even happier eating!
PrintMini Matcha Cupcakes with Lavender Frosting Recipe
These Mini Matcha Cupcakes with Lavender Frosting are a delightful fusion of earthy matcha flavor balanced by the floral, creamy lavender buttercream. Perfectly sized for parties or teatime, these cupcakes offer a unique and elegant twist on a classic treat, combining Japanese-inspired matcha with fragrant lavender frosting to create a visually stunning and delicious dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese-inspired)
- Diet: Vegetarian
Ingredients
Mini Matcha Cupcakes
- 3/4 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp matcha powder
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/3 cup milk
Lavender Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–4 Tbsp milk
- 1/2 tsp dried lavender buds
- 1–2 drops light purple food coloring (optional)
Instructions
- Preheat and prepare cupcake pan: Preheat your oven to 350°F (175°C). Line your mini cupcake pan with cupcake liners to prevent sticking.
- Create cupcake batter: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes fluffy and pale. Add the egg and mix well to combine.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and matcha powder ensuring they’re evenly mixed.
- Mix dry and wet ingredients: Alternately add half of the dry ingredients and some milk to the butter-sugar-egg mixture, mixing gently after each addition. First add half the flour mixture, mix, then add the milk and mix, and finally add the remaining flour mixture. Stir until smooth but be careful not to over-mix to keep the cupcakes tender.
- Fill cupcake liners: Spoon about 1 tablespoon of batter into each mini cupcake liner until all batter is used.
- Bake the cupcakes: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack before frosting.
- Steep lavender milk: Heat 4 tablespoons of milk in a microwave-safe container for 30-40 seconds until hot and just starting to bubble. Add 1/2 teaspoon dried lavender buds and let steep for 4-5 minutes, depending on desired lavender flavor intensity. Strain out the buds before using the milk in frosting.
- Make lavender frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar, mixing well after each addition.
- Add lavender milk and color: Add 2-3 tablespoons of the lavender-infused milk to the butter-sugar mixture along with 1-2 drops of light purple food coloring if desired. Mix well until frosting reaches a smooth and spreadable consistency. Add more milk if frosting is too thick, a teaspoon at a time.
- Pipe the frosting: Once the cupcakes are completely cooled, fill a piping bag fitted with a star tip (such as Wilton 1M) with the lavender frosting. Pipe elegant swirls of frosting onto each mini matcha cupcake.
Notes
- Do not over-mix the batter to keep cupcakes light and fluffy.
- Steep lavender in milk carefully; too long can make frosting bitter.
- Use good quality matcha powder for the best flavor and vibrant color.
- Lavender frosting can be made a day ahead and stored covered in the refrigerator; bring to room temperature and re-whip before piping.
- If you don’t have mini cupcake pans, regular size can be used but will require longer baking times.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 35 mg
Keywords: mini matcha cupcakes, lavender frosting, matcha dessert, green tea cupcakes, floral buttercream, Japanese dessert, easy cupcake recipe, tea party dessert