Matcha Buttercream (Vegan + 4 Ingredients)

Vegan matcha buttercream cupcakes, arranged on a cooling rack.

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5 from 7 votes

Matcha Buttercream (Vegan + 4 Ingredients)

This matcha buttercream is silky, lightly sweet matcha frosting. The natural green color comes straight from matcha powder—no artificial dyes needed! It's easy to make, vegan, ridiculously delicious, and the ultimate way to level up your dessert game.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American, Japanese

Diet: Low Lactose, Vegan, Vegetarian

Servings: cupcakes

Calories: 130kcal

Author: Michelle Cehn

Equipment

Handheld Mixer or Stand Mixer

Ingredients

1 cup vegan butter
3 cups powdered sugar
2 teaspoons matcha powder
1 teaspoon vanilla extract

Instructions

Measure 1 cup of vegan butter and place it in a bowl. Let it sit on the counter to allow it to get to room temperature. If you're in a hurry, set it near the oven and watch it closely until it's softened to room temperature, but don't allow it to melt.
When the butter is soft, transfer it to the bowl of a stand mixer (a hand mixer will work too) and whip it for a couple of minutes.
Add the powdered sugar half of a cup at a time and mix until it begins to form a frosting. Add the vanilla extract and whip until the frosting is smooth.
If you'd like all your frosting to be a uniform green color, add all the matcha and mix until the green color is well distributed. If you'd like to create a white and green blended frosting effect (as pictured), keep half of the frosting white (as is), and mix a single teaspoon of matcha into to the other half of your frosting. Feel free to add more matcha if a stronger matcha flavor or deeper green color is desired.
This frosting recipe generously frosts 12 cupcakes. If you don't have a piping bag, you may use a knife to spread the frosting onto the cupcakes.

Notes

Storage: Store matcha buttercream in an airtight container in the fridge for up to 10 days. If refrigerated, let it sit at room temp for about 20 minutes before piping so the matcha buttercream softens to that perfect, creamy texture.
Freezing Tips: You can freeze the frosting—just re-whip after thawing to bring it back to life!
Matcha Matters: The quality of your matcha makes a huge difference. Look for a vibrant green, high-quality culinary-grade matcha for the best flavor and color. If your frosting tastes bitter or looks dull, low-quality matcha is likely the culprit.
Piping Like a Pro: For that bakery-style swirl, use a large piping tip and pipe from the center outward in a circular motion. Want a two-tone effect? Fill one side of the piping bag with plain buttercream and the other with matcha buttercream—it looks fancy, but it’s so easy.
Make It Your Own: Love a stronger matcha flavor? Add an extra ½ teaspoon of matcha powder to the buttercream. Prefer less sweetness? Reduce the powdered sugar by ¼ cup and add a splash of plant-based milk to keep it smooth.

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