1. Home
  2. News
  3. Matcha Coconut Cupcakes

Matcha Coconut Cupcakes

Matcha Coconut Cupcakes

Velvety soft, creamy waves of coconut and the earthiness of our Matcha Green tea. Whip up a batch of these moreish cupcakes for the ultimate afternoon treat.

Recipe created by Rekha Khurmi, owner of CakeReks

Makes 12 standard-sized cupcakes. 


  • 120ml Coconut Milk (canned)
  • 5 x Twinings Matcha Green Tea bags
  • 162g Unsalted Butter (room temperature)
  • 200g White Granulated Sugar
  • ½ Teaspoon Pure Vanilla Extract
  • 2 Eggs (room temperature)
  • 150g Plain Flour
  • ¾ Teaspoon Baking Powder
  • ¼ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

    For the coconut frosting: 
    • 250g Unsalted Butter (room temperature)
    • 480g Pure Icing Sugar (sifted)
    • 2 Tablespoons Coconut Cream (canned)
    • ½ Teaspoon Pure Vanilla Extract
    • ¼ Teaspoon Salt
    • 2 Tablespoons Dessicated Coconut


      • Prepare oven and cupcake tin: Preheat oven to 160c Fan Forced and place cupcake liners in a standard 12-hole cupcake tin.
      • Prepare Matcha Green tea milk: Warm Coconut Milk gently in a pan, cut the Matcha Green Tea bags and empty tea leaves into the milk, no need to boil. Strain and leave to steep and cool. Some of the milk may have evaporated while heating so measure milk again and top up with additional coconut milk to make sure you have 120ml.
      • Mix dry ingredients: In a medium bowl, sift Plain Flour, Baking Powder, Baking soda, and Salt.  Whisk to combine and set aside.
      • Cream butter and sugar: Using a stand mixer with whisk attachment or hand held electric whisk, cream the Butter and Sugar on medium speed until pale and fluffy (about 5 minutes).
      • Add eggs and vanilla: Turn speed to slow and add eggs one at a time, beating well after each addition to retain the light fluffy mix. Add Vanilla and beat until mixed well.
      • Add dry ingredients and Match Green Tea coconut milk: Alternate adding half of the dry flour mix and half of the coconut milk mixing on slow speed after each addition until just combined - be careful not to overmix. Repeat with the remaining half of the dry ingredients and milk.
      • Fill cupcake cases: Using an ice-cream scoop or a ¼ cup measuring cup, carefully fill each cupcake case only ⅔ full to allow room to rise.
      • Bake cupcakes: Bake for 12-15 mins, or until a skewer inserted comes out clean. Leave to cool on a wire rack while you make the frosting.
      • Make coconut frosting: Place room temperature Butter in a large bowl and using an electric hand whisk or a stand mixer fitted with whisk attachment, cream butter until it is pale and fluffy. On a slow speed, add sifted Icing Sugar in stages and whisk for 5 mins until pale and fluffy. Whisk in Vanilla and Coconut Cream. Add Salt and a final whisk. 
      • Decorate cupcakes: Ensure cupcakes are completely cool before frosting.  Choose your favourite piping nozzle and fill a piping bag with the Coconut Frosting.

        * Tip: if you don’t have a nozzle or piping bag you can use a ziplock bag with the corner snipped off.  Decorate your cupcakes with swirled frosting and sprinkle with desiccated coconut if using.

        Recipe by Rekha Khurmi, owner of CakeReks.