Green Tea Bubble Cream filled Cupcakes with Green Tea Cream Cheese Frosting35

Posted by chockylit in Asian-Inspired,Cheese,Experimental Recipe,Herbs & Flowers (Saturday January 27, 2007 at 1:00 pm)

green tea cupcakes

I kept these cupcakes fairly simple. They were for a friend’s birthday and I was making them mid-week, so I had little time for fuss or experimentation. I did come up with this “green tea bubble cream” recipe and while it wasn’t 100% successful, the end result was more than acceptable as a cupcake filling. The green tea cream cheese frosting was yummy as expected.

When planning these cupcakes out, I did start to research vanilla cupcakes in a bit more depth as I want to develop a couple of my own vanilla cupcake recipes. While researching existing recipes, I did notice a couple of interesting facts. Firstly, the Magnolia vanilla cupcake recipe and Billy’s vanilla cupcake recipe are nearly identical in proportions with the exception of Billy’s recipe using some cake flour in place of all-purpose and a lot more baking powder. Martha Stewart’s recipe on the other hand had very different proportions with 50% more eggs, 50% more milk and slightly more flour. Lastly, Amy Sedaris’s and Claire Crespo’s recipes are very similar, but on the opposite end of the spectrum than Martha’s with proportionally less eggs. Interesting… I plan to test as many of them as possible (and to research more). Look for that in a hopefully near future post.

Green Tea Bubble Cream (or Tapioca Pudding)

1/4 cup small pearl tapioca
1 cup whole milk
1/2 13.5 ounce can coconut milk
pinch salt
1 egg yolk
1/4 cup of sugar
2 teaspoons matcha green tea

1. Cover the tapioca pearls in warm water in a bowl and let sit on the counter for 20 minutes. Drain the pearls.
2. Heat milk, coconut milk, salt, and pearls over medium-high heat until boiling.
3. Reduce heat to low and continue cooking, stirring regularly, until tapioca are translucent and chewy, approximately 3-5 minutes.
4. While milk and tapioca are coming to a boil, whisk egg yolks in a small bowl and gradually add sugar. Add matcha and whisk together.
5. Add a small amount of the heated milk mixture to the egg mixture, whisking continuously. (An extra set of hands can be helpful.)
6. Pour the egg mixture back into the milk mixture and continue to heat over medium-low heat, stirring constantly until slightly thickened, about 5 minutes.
7. Transfer to a heat proof bowl. Let sit at room temperature until cool. Cover with plastic wrap and transfer to the refrigerator until cold, about 1-2 hours or overnight.

Note: The end result is not very sweet. If you like things on the sweet side, I recommend upping the sugar to 1/3 cup. I would if I make this again.

green tea bubble cream
green tea bubble cream

~28 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Add the milk and vanilla. Mix to combine.
5. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
6. Bake for 22-25 minutes until a cake tester comes out clean.

Green Tea Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 tablespoon matcha green tea powder
1 teaspoon vanilla

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

1. Fill cupcakes using the cone method or any other method.
2. Frost and decorate as desired.

green tea cupcake
topped with fondant disks

35 comments for Green Tea Bubble Cream filled Cupcakes with Green Tea Cream Cheese Frosting »

  1. i am so going to make this! where do you recommend getting the matcha green tea?

    Comment by jess — January 27, 2007 @ 2:09 pm

  2. Yum! I first learned of green tea being used as a flavor for cake when I was in Trader Joe’s and bought some of their new green tea cake mix. It was really good! These cupcakes look amazing!

    Comment by Anali — January 27, 2007 @ 4:10 pm

  3. I bought my matcha green tea powder from Whole Foods and it was awfully expensive. A reader recommend Trader Joe’s for less expensive powder. You could always try googling it and buying it online. Good luck!

    Comment by chockylit — January 27, 2007 @ 4:41 pm

  4. I’ve been using Amy Sedaris’ vanilla cupcake recipe for the last six months and i’ve found it to be foolproof. right amount of moisture and fluff and rise. i dig it.

    Comment by Raspil — January 27, 2007 @ 5:36 pm

  5. The only matcha I saw at Trader Joe’s was matcha latte powder. Is it the same stuff?

    Comment by Noah — January 27, 2007 @ 6:26 pm

  6. I don’t imagine it is. But I can’t be sure. The matcha I bought came in a very small container, like this.

    Comment by chockylit — January 27, 2007 @ 6:43 pm

  7. Surely it isn’t that expensive everywhere!

    There are a few recipes I’ve been meaning to make with it, including a matcha opera cake that looked so good.

    Guess I’ll look closer next time I’m at TJ’s.

    Comment by Noah — January 27, 2007 @ 6:49 pm

  8. (great blog, btw)

    (I’ve been a lurker for a while.)

    Comment by Noah — January 27, 2007 @ 6:52 pm

  9. You might try Teality (

    They have a small 1.5 oz canister for $7.


    Comment by L — January 27, 2007 @ 7:33 pm

  10. For a laugh, check out the ingredients of TJ’s Matcha baking mix. It actually uses beta-carotene as a natural coloring because the matcha they use isn’t good enough to color it green — I found it VERY disappointing. I have also tried a Trader Joes’s Matcha Latte mix and found it equally gross. Neither are even remotely like pure matcha. Google: “baking quality matcha” for some links to matcha that is meant to be baked with. It will be cheaper than the hardcore-grade stuff meant for Japanese tea ceremonies, but is still good enough for baking.

    Comment by Totoro — January 27, 2007 @ 7:59 pm

  11. Well all this should definitely help! Thank you!

    Comment by Jess — January 27, 2007 @ 8:06 pm

  12. i just wanted to say how creative you are! i also wanted to beg a boon. i ADORE strawberry cupcakes from this place in berkeley called “love at first bite.” if you have a recipe for strawberry cupcakes, or suggestions on how to adapt a vanilla cupcake recipe, i would probably sing you a little ditty. thanks. :)

    Comment by alinna — January 28, 2007 @ 12:02 am

  13. I have never seen anyone exeperiment and try out new wonderful flavor combinations like you do.Wonder what tickles your imagination…but let me thank u as i’ve tried some of your recipes and they are great.never got a chance to click them but the next time i’ll definately send you a pic.The cupcase you use are finally available after a long wait at Citysuper Supermarket(Hong Kong)at 20 HK$ for a pack.

    Comment by Kate — January 28, 2007 @ 3:30 am

  14. I am going to try these cupcakes one day. Thanks for the great recipe. I have a question. On one show and I can’t remember which one it was, but they made cupcakes with cornstarch in them and said they were suppose to be the best you have ever eaten. Does anyone have a clue about this? I am always game for anything new to try. Thanks.. Carol

    Comment by Carol — January 28, 2007 @ 8:10 am

  15. I tried Magnolia’s vanilla cupcake recipe this weekend for some to bring to my husband’s grandma. I was pretty pleased with the results.

    Comment by Honor — January 28, 2007 @ 8:13 am

  16. i was thinking about salep cupcakes today..wondering if i could use salep in replace of the milk? or just try adding the powder to the flour?
    any suggestions?

    Comment by Sandra — January 28, 2007 @ 12:59 pm

  17. I’m usually a little wary when it comes to anything with green tea flavor but these cupcakes just look TOO good. Is the frosting anything like green tea ice cream?

    Comment by Marilyn — January 28, 2007 @ 6:34 pm

  18. I wa looking through garrets roundup and this one really caught my eye, which hardly suprises me now I know who made it.

    I did intend to take part, I bought cupcake cases and everything before realising that I don’t have the first idea how to make a cupcake and that after reading your blog it is clearly way more difficult than you most effortlessly seem to make it look.

    Comment by sam — January 28, 2007 @ 6:58 pm

  19. What a great idea for a cupcake.

    I have to say… I’d love to do the research you are doing. Tough job, but someone’s got to do it, right?

    Comment by Kristen — January 28, 2007 @ 7:44 pm

  20. Your recipes are always inspiring! I have a question as to how it was eating these cupcakes. I’ve been wondering how tapioca pearls would feel in contrast to the texture of the cake, was your filling noticeably chewy and how did people react to it? Thanks!

    Comment by Angelina — January 28, 2007 @ 9:02 pm

  21. Matcha and coconut milk! I’m going to have to play with that combination. I usually use matcha with white chocolate, almonds, pine nuts, occasionally walnuts, vanilla, juniper (in gin) and similar slightly earthy/nutty flavors, so I think I’d appreciate the coconut/matcha combination. There are a number of places trying to blend matcha with fruit flavors like lemon or melon or whatever, and I can’t quite bring myself to like most of those flavor clashes.

    For baked goods and creams, you might try using culinary grade matcha ($2-4/ounce) instead of the more expensive ceremonial grades ($6-50/ounce). (by way of disclaimer, I sell both types, so apologies for any self-interest).

    Comment by Jason Truesdell — January 31, 2007 @ 3:30 pm

  22. Hey lady! I was curious about something. I also use those little pill cups for baking mini cupcakes. I ran out however and didn’t write down the oz size they are. I’m trying to order some and am not sure which ones to get. Do you know how many oz. yours are?


    Comment by Joe Randazzo — February 2, 2007 @ 4:55 pm

  23. Smart and Final sells the nut cups in different sizes including the size used on this site for about $4 a pack. I think you get a couple hundred. =)

    Comment by Kristen — February 7, 2007 @ 12:10 pm

  24. The recipes for Magnolia and Billy’s are nearly identical because Billy used to work at Magnolia before leaving and opening his own store. I have found Magnolia’s recipe to be very reliable if a little on the fluffy sweet side.

    Comment by LU — February 12, 2007 @ 2:42 pm

  25. i made thise for st patty’s day and what a hit! the vanilla cake came out moist and delicious but not too sweet…. though i omitted the bubble filling.

    the frosting was the most exciting part. must tastier than regular butter cream and again i only used 2 cups of sugar so it wasn’t too sweet either.

    i’m thrilled to try matcha in all different other kinds of baked goods like maybe a cream puff with matcha custard?
    who knows….

    Comment by reese mcg — March 20, 2007 @ 6:17 pm

  26. If you’re lucky enough to have a Lupicia tea shop nearby (I think there are two in San Francisco, including the new Westfield Center) they have a nice baking matcha, $15 for a decent-sized bag.

    Comment by Lyle — June 10, 2007 @ 3:46 am

  27. Just curious: would I be able to substitute taro for the matcha for a purple cupcake. Sort of this cupcake’s little sister? Just a thought, because I love taro as well. I think I’ll give it a try.

    Comment by Mehgan — June 12, 2007 @ 2:45 pm

  28. I just want to say that your website is soooo inspiring!!! You have brought a whole new meaning and class to cupcakes! Haha :) I am sure you hear this all day but, you’re the greatest!

    Comment by Ivy Von Buseck — June 13, 2007 @ 4:57 pm

  29. May I ask what’s the deal with the strange order of mixing the ingredients in Billy’s recipe? You seem like the right person to ask. :)
    Could you e-mail your response to in case I forget to check back here? Thanks.

    Comment by howtoeatacupcake — June 21, 2007 @ 8:24 pm

  30. You can get the matcha powder at any starbucks they usualy just offer the powder for free if you ask nicely. Also, I recommend the Magnolia Bakery vanilla cupcake recipe with this, and instead of cream cheese frosting, a butter cream matcha frosting works much better.

    Comment by hattie — July 12, 2007 @ 6:40 am

  31. Starbucks uses a simple matcha green tea powder in a lot of their beverages. If you talk to one of the baristas you might be able to persuade them to let you purchase a small amount for cheap or better yet, free.

    Comment by Krystina — January 20, 2008 @ 5:00 pm

  32. I always look at your site.
    Because I write the recipe of the side dish mainly, please link with my site.
    “The recipe of the delicious dish and meal”

    Comment by taku-roo — May 18, 2008 @ 4:10 am

  33. i am going to have to play with that combination and also, I recommend the Magnolia Bakery vanilla cupcake which is really good.

    Comment by matcha green tea powder — December 8, 2010 @ 1:54 am

  34. I’ve never used this paper cup/liner that you have pictured here, will they burn in the oven and doesn’t the oil seep through?
    Your icing looks SO smooth! How do you get it like that?

    Comment by Ginger — May 4, 2011 @ 8:43 pm

  35. Hi. I just wondering this cupcake recipe can also be use to a cake?

    Comment by cherie — May 19, 2011 @ 2:56 pm

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