Box Mix Matcha Lavender Cupcakes
These Matcha Lavender Cupcakes start with a white cake mix enhanced with earthy matcha powder, then topped with creamy lavender buttercream frosting. They’re soft, fluffy, and full of delicate floral flavor—perfect for spring parties, garden gatherings, or anytime you want a beautiful and unique matcha dessert.
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.
Notes
**You can swap water for milk and add a teaspoon of vanilla to your cake mix for a more rich flavor
**Depending on how generously you use your frosting, you should have enough for 16-18 cupcakes (Maybe even 20!). I usually get around 18-20 cupcakes out of one box mix.