Matcha Buttercream

Buttercream is a staple. But add matcha into the mix, and suddenly, you’ve got a dessert that’s not just delicious—it’s a little bit fancy, a little bit unexpected, and a whole lot of fun. We paired it with these vegan chocolate cupcakes. The deep, rich cocoa flavor meets a silky-smooth matcha buttercream frosting with just a whisper of earthy, tea-like goodness. It’s sweet, it’s bold, and it’s the kind of cupcake that makes any day feel like a celebration.

And that vibrant green frosting? It’s all-natural, no food coloring in sight—just matcha buttercream doing what matcha does best: making everything a little more interesting. Swirl it high, sprinkle on some magic (or, you know, sprinkles), and watch these cupcakes go from everyday treat to full-on showstopper. They’re easy to make, impossible to resist, and, let’s be honest—kind of a flex.

What is Matcha?

Matcha is the delicately ground powder of green tea leaves that can be dissolved in water and enjoyed as a beverage or used in recipes for a bright green, caffeinated, antioxidant-rich kick. Matcha has been a beloved ingredient for centuries and a popular superfood all around the world. There are many brands of matcha, but their quality can vary greatly.

If it’s a new flavor for you, this recipe is the perfect way to get acquainted. It’s a very mild matcha flavor in this buttercream frosting.

Matcha powder is traditionally a vibrant green color, which reflects its high levels of phytonutrients and antioxidants. It also has a very nice, fine texture, which enables you to add it to recipes or sip on matcha tea without having to worry about tea leaves.

Best Type of Matcha For This Buttercream

I used ceremonial grade matcha which is considered to be the highest quality and also has a slightly deeper green hue. Ceremonial grade matcha is made from the youngest tea leaves and is appreciated for being slightly sweeter, smoother, and less bitter.

That said, you can also use culinary grade matcha , which is less expensive and is intended for cooking.

Why You’ll Love This Recipe

If you love a dessert that’s as gorgeous as it is delicious, this matcha buttercream is about to be your new favorite. That vibrant green color is 100% natural—no artificial food dyes, just pure matcha magic. Here’s more reasons you’re going to love it:

• Easy Yet Fancy: Looks like it came from a high-end bakery, but it’s totally doable in your own kitchen with simple ingredients.
• Naturally Vibrant Green: No artificial food coloring here! Just matcha bringing its A-game with a gorgeous, all-natural hue.
• Perfectly Pipeable Frosting: This matcha buttercream holds its shape beautifully, making it ideal for swirls, rosettes, and those extra-fancy cupcake moments.
• Vegan & Dairy-Free: All the indulgence, none of the dairy—because plant-based treats should be just as delicious.

Key Ingredients

Each component has a job to do in whipping up a frosting that’s smooth, creamy, and perfectly pipeable. Here’s what makes this recipe work:

• Vegan Butter: The base of any good buttercream. You want a firm, high-fat vegan butter (like Miyoko’s or Earth Balance) for a creamy texture that holds up when piped. Let it soften slightly before whipping to avoid a greasy or overly stiff consistency.
• Powdered Sugar: The secret to smooth, pipeable frosting. It sweetens and thickens the buttercream while giving it that classic fluffy texture. Sifting before mixing = no lumps!
• Matcha Powder: This is where the magic happens. A high-quality, vibrant green matcha will not only color the frosting but also add a subtle, earthy flavor that balances the sweetness. Start with a little, then add more to taste—too much, and the frosting can get bitter.

How to Make Matcha Buttercream Frosting

Making this matcha buttercream is easier than you think, and the payoff is huge—silky, naturally green frosting. Here’s a quick breakdown of the process, but for full recipe instructions, scroll to the end of this post!

Step 1: Soften the vegan butter to room temperature. Once softened, whip the butter in a stand mixer until light and fluffy—this is the key to a smooth, airy frosting.

Step 2: Slowly add powdered sugar, ½ cup at a time, until a frosting forms.

Step 3: Blend in the matcha powder and vanilla. Adjust the matcha to taste—too little, and you’ll miss that signature flavor; too much, and it can turn bitter.

Step 4: If using on cakes or cupcakes, make sure they are completely cool (patience, my friend), pipe or spread on the matcha buttercream. If you want that bakery-style swirl, use a large star tip and pipe from the center outward in a spiral motion. Want a two-tone look? Keep half the frosting plain and mix matcha into the other half, then load them into a piping bag side by side.

Want that bakery-style rose effect? Use a large rose piping tip and start piping from the center outward in a swirl. For a two-tone look, keep half the frosting white and load it into one side of the piping bag, then fill the other with matcha buttercream. The result? A beautiful, swirled effect that looks fancy but is so easy.

How To Use This Matcha Buttercream

This matcha buttercream, with its vibrant green hue and subtly earthy sweetness, is a versatile frosting that elevates a wide range of desserts. Here are some of our favorite ways to use it:

• Cake and cupcake frosting: Matcha buttercream pairs beautifully with vegan chocolate cupcakes, birthday cakes, or vanilla spongecake.
• Cooking filling: Use matcha buttercream as a filling for sandwich cookies like macarons, shortbread cookies, or these incredible vegan sugar cookies.
• Dessert topping: Dollop some buttercream on top of brownies, blondies, or even fruit tarts for an extra layer of flavor and color.