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Matcha Latte Cupcakes

Matcha Latte Cupcakes

Introducing the cupcake of our dreams, the Matcha Latte Cupcake, made by Brooklyn-based pastry chef Tiff Bryant

Imagine a matcha latte, decadently transformed into a cupcake. A generous dose of condensed milk to cake batter adds a malty and creamy compliment to the grassy smoothness of MatchaBar matcha. This frosting also gets a fresh update with a touch of lemon zest, creating a rich, balanced, and very shareable dessert!

For more recipes or custom cakes, follow Tiff on Instagram! 

Condensed Milk Cupcakes

Equipment - standard 12 cup muffin tins, muffin liners, mixer


  • 2 sticks (1 cup/225 grams) unsalted butter, at room temperature
  • ⅓ cup (65 grams) granulated sugar
  • 1 cup (300 g) sweetened condensed milk, at room temperature (I use Nestle Carnation) 
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 ⅔ cups (215 grams) all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon kosher salt


  1. Preheat the oven to 350°F and line a standard 12 cup muffin tin with cupcake liners. 
  2. Using a hand beater or paddle attachment on a stand mixer, cream butter and sugar on medium-high speed until pale and fluffy, about 5 minutes, scraping well as necessary. Add the condensed milk and mix on medium-high for about 30 seconds until well incorporated with a silky texture and appearance.  
  3. Turn the mixer down to medium low and add eggs one at a time until incorporated, scraping the sides of the bowl when necessary, then mix in vanilla. 
  4. In a separate bowl, mix flour, baking powder, and salt. Fold this mixture into the butter mixture using a spatula until no dry spots remain. 
  5. Spoon the batter into the liners, a little over ¾ full. A 2 oz disher scoop or a ¼ cup measure works well for this.
  6. Bake for 20-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool completely before frosting, about an hour. 

Matcha Frosting

Usually a little matcha goes a long way in baking. But since Matchabar’s matcha is smooth and complex, there’s no need to hold back. A touch of lemon zest and heavy cream helps compliment the fresh grassy and vegetal notes of matcha to create a satisfyingly complete frosting. 


  • 2 sticks (1 cup/225 grams) unsalted butter, at room temperature
  • Pinch of (1 gram) kosher salt 
  • 1/2 tsp (1 g) grated lemon zest 
  • 3 cups, 400 g confectioners sugar 
  • 5 tsp (10 g) culinary grade matcha 
  • 1 Tbs (15 g) heavy cream or milk 
  • 1/2 cup raspberries or pomegranate seeds for topping


  1. Using the paddle attachment, beat butter, lemon zest, and salt until the mixture is pale and fluffy, scraping the sides of the bowl intermittently, for about 5-10 minutes. 
  2. Whisk matcha and confectioners sugar together. While mixing on the lowest speed, gradually add this mixture to the butter mixture. Once completely blended, beat on high speed for about 3-4 minutes, scraping the sides and bottom of the bowl in between, until buttercream is fluffy and almost doubled in volume.
  3. Frost cupcakes as desired and generously top with pomegranate seeds or raspberries. 


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