I had a little bag of matcha on the shelf calling my name, so I decided to turn it into something soft and foresty. These are light, tender, and just sweet enough, topped with a swirl of airy whipped matcha cream and finished with a dusting of matcha powder for that woodland fairy tale feel.

They’re the kind of treat that looks like it wandered out of a storybook. Simple, pretty, and perfect with a quiet cup of tea.

And honestly, they’d be perfect for a springtime gathering. Think garden brunches, afternoon tea with friends, or a sweet addition to an Easter table. They bring just the right touch of green, freshness, and whimsy to any seasonal get-together. I can already imagine them on a vintage cake stand surrounded by wildflowers and linen napkins. Let me know if you give them a try, I’d love to see how yours turn out! 🌿

Tips & Tricks for Moss & Meadow Matcha Cupcakes

1. Use good-quality matcha

Look for culinary-grade or higher. It should be bright green and grassy—not dull or brownish. The better the matcha, the more vibrant your cupcakes will look and taste.

2. Don’t overmix the batter

Gently stir just until everything is combined. Overmixing can lead to dense cupcakes instead of light, tender ones.

3. Bring ingredients to room temperature

Let your eggs and milk sit out for a bit before baking—this helps them blend more easily and gives your cupcakes a better rise.

4. Sift your matcha powder

Matcha can clump easily. Sifting it before mixing ensures it distributes evenly and doesn’t leave bitter green pockets in your batter or whipped cream.