Last updated on August 12th, 2025 at 09:05 pm
If you love soft, floral desserts with a little bit of earthy green tea flavor, these Box Mix Matcha Lavender Cupcakes are a must-try. They start with a simple white cake mix base, but you’d never know it—thanks to the addition of vibrant matcha powder and a swirl of lavender-scented buttercream frosting. They’re dreamy, delicate, and way easier to make than they look.
These are a perfect entry point if you’re new to baking with matcha! Whether you’re adding to your list of matcha desserts, planning a tray of matcha baked goods, or just want a fun new option for matcha snacks, this recipe is a crowd-pleaser.
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Ingredients for Box Mix Matcha Lavender Cupcakes
This recipe makes 18-20 standard cupcakes (The frosting should last you for 18-20 cupcakes, depending on how generously you use it).
For the Matcha Cupcakes (from a box)
- 1 box white cake mix
- ¼ cup matcha powder (culinary grade, sifted)
- Ingredients called for on the box (usually:
- 3 egg whites
- 1 cup water
- ½ cup vegetable oil)
- 3 egg whites
Optional: Swap water for milk for a richer cupcake and add 1 tsp vanilla extract for extra flavor.
For the Lavender Buttercream
- 1 cup unsalted butter, softened (2 sticks)
- 3¾ to 4 cups powdered sugar
- 1 tsp dried culinary lavender buds
- 2–4 tablespoons milk or cream, as needed
- Optional: purple gel food coloring for a soft lavender color
How to Make Box Mix Matcha Lavender Cupcakes
Step 1: Make the Matcha Cupcakes
1. Preheat oven to 350°F and line two standard muffin tins with cupcake liners.
2. In a large mixing bowl, prepare the white cake mix according to the package instructions.
3. Whisk in the sifted matcha powder until fully combined and evenly green.
4. Divide the batter evenly among cupcake liners, filling each about ⅔ full (I usually get around 18-20 total)
5. Bake according to the box instructions (usually 16-20 minutes), or until a toothpick inserted in the center comes out clean.
6. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
These cupcakes bake up soft, fluffy, and a beautiful shade of green—perfect for spring or garden-themed parties.
Step 2: Make the Lavender Buttercream
1. Warm 2 tablespoons milk or cream and steep the lavender buds in it for 5–10 minutes (The longer you steep, the stronger the flavor). Strain out the buds and let the milk cool before using.
2. In a large bowl, beat softened butter until smooth and creamy. Gradually add the powdered sugar, mixing on low until combined.
3. Add lavender-infused milk
4. Beat on medium-high until light and fluffy, adding more milk if needed.
5. Tint with a little purple gel food coloring for that pretty pastel hue.
Step 3: Frost the Cupcakes
Once the cupcakes are completely cool, pipe (I like to use the Wilton 1M tip) or spread the buttercream on top. You can use a star tip for a swirl effect or go simple with a spatula. Garnish with a few dried lavender buds or a sprinkle of matcha powder if you want to dress them up!
Pro Tips
- Sift your matcha powder: It tends to clump, and sifting helps distribute it evenly throughout the batter.
- Use culinary-grade matcha: Look for a bright green powder for the best color and flavor.
- Start light with the lavender: Too much can be overpowering. Add about 1 tablespoon of lavender-infused milk to your frosting and taste it, then add a bit more. If the flavor is just right, then just keep adding regular milk to achieve the texture you want. If using lavender extract, use maybe ¼-½ a teaspoon and taste before you add more.
- Don’t overbake: Keep an eye on the cupcakes in the last few minutes so they stay soft and tender. White cake mix burns very easily.
FAQs
Can I use a yellow or vanilla cake mix instead of white?
I would say yes for sure to a vanilla cake mix and maybe to a yellow cake mix. White cake mix gives the cleanest green color and then vanilla would be my second choice. Yellow cake mix has a different flavor profile, which I don’t think would necessarily go poorly with matcha, but I don’t think you’ll get as pure a matcha taste with yellow cake mix.
Where can I find lavender? Can I just use lavender extract?
You can find culinary (make sure they’re labeled as okay for cooking!) lavender online pretty easily. I’ve bought it on Amazon before, but you could also check with some tea shops, as lavender is used a lot for tea. You can definitely use lavender extract if you have it. I would start with maybe ¼-½ a teaspoon in your frosting and then taste it to see if the flavor is strong enough for you before you add more.
Can I make these in advance?
Yes! You can bake the cupcakes up to two days ahead and store them unfrosted in an airtight container. Frost just before serving for best results.
How should I store them?
Store frosted cupcakes in an airtight container at room temperature for a day or in the fridge for up to 3 days. Let them come to room temp before serving for best texture.
These Matcha Lavender Cupcakes are the kind of dessert that looks and tastes like it came from a fancy bakery—but they’re secretly super simple, thanks to the cake mix shortcut. The combination of earthy matcha and sweet lavender buttercream makes every bite feel special, and the soft pastel colors are perfect for spring.
If you’re gathering your favorite lavender matcha recipes, planning a party tray of matcha baked goods, or just want a unique spin on your go-to matcha desserts, this recipe is definitely one to try.
Check out These Other Matcha Lavender Recipes 💚💜
Box Mix Matcha Lavender Cupcakes
Equipment
- 1 Small strainer
- 1 Electric or stand mixer
- Various Mixing bowls
- 1 piping bag with a star tip optional
Ingredients
Box Mix Matcha Cupcakes
- 1 box white cake mix I like the Duncan Hines kind, but any will do
- 1/4 cup matcha powder culinary grade, sifted
- other ingredients your box mix calls for usually eggs or egg whites, water and oil (just use the quantities the box mix calls for)
Lavender Buttercream Frosting
- 1 cup (2 sticks) unsalted butter softened
- 3 3/4 - 4 cups powdered sugar
- 1 tsp dried culinary lavender buds
- 2-4 Tbsp milk or heavy cream use as needed
- purple food coloring optional
Instructions
Bake Box Mix Matcha Cupcakes
- Preheat oven to 350°F and line two standard muffin tins with cupcake liners.
- In a large mixing bowl, prepare the white cake mix according to the package instructions.
- Whisk in the sifted matcha powder until fully combined and evenly green.
- Divide the batter evenly among cupcake liners, filling each about ⅔ full (I usually get around 18-20 total cupcakes)
- Bake according to the box instructions (usually 16-20 minutes), or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Lavender Buttercream
- Warm 2 tablespoons milk or cream and steep the lavender buds in it for 5–10 minutes (The longer you steep, the stronger the flavor).
- Strain out the buds with a strainer and let the milk cool before using.
- In a large bowl, beat softened butter until smooth and creamy. Gradually add the powdered sugar, mixing on low until combined.
- Add 2 tablespoons lavender-infused milk
- Beat on medium-high until light and fluffy, adding more milk if needed.
- Tint with a little purple gel food coloring for that pretty pastel hue.
Frost the Cupcakes
- Once the cupcakes are completely cool, put your lavender buttercream in a piping bag with a star tip (I like the Wilton 1M tip for cupcakes). Pipe swirls of lavender buttercream on top of your matcha cupcakes.
- If you don't have a piping bag and tip, you can spread frosting on with a butter knife.
