Hojicha Cupcakes
These hojicha cupcakes take about 25 minutes to prep and 18 minutes to bake, with roasted green tea folded into both the batter and the buttercream.
Last updated: June 4, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp hojicha powder
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk, room temperature
- 1 cup unsalted butter, softened (for frosting)
- 2 1/2 cups powdered sugar, sifted
- 1 1/2 tbsp hojicha powder (for frosting)
- 2 tbsp heavy cream
- 1/4 tsp fine salt (for frosting)
Instructions
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
Whisk together the flour, 1 tbsp hojicha powder, baking powder, and salt in a medium bowl. Set aside.
Beat the softened butter and sugar in a large bowl with a hand mixer on medium speed for about 3 minutes. Until pale and fluffy.
Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
Add the dry ingredients in three additions, alternating with the milk in two additions. Start and end with the dry mix. Stir just until combined, do not overmix.
Divide the batter evenly among the 12 liners, filling each about two-thirds full.
Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter on medium speed for 2 minutes until smooth. Add the sifted powdered sugar, 1 1/2 tbsp hojicha powder, heavy cream, and salt. Beat on low until combined, then increase to medium-high and beat for 2 to 3 minutes until fluffy.
Pipe or spread the frosting onto the cooled cupcakes. Dust lightly with extra hojicha powder to finish.
Pro Tips
- • Use a sifter for the hojicha powder in the frosting. Clumps will leave dark spots in the buttercream.
- • Room temperature butter and eggs make a real difference here. Cold butter will not cream properly and the batter can turn lumpy.
- • Hojicha powder varies by brand. Some are lighter in flavor, so taste your batter before baking and add an extra half teaspoon if you want a stronger roasted note.
- • These cupcakes keep well at room temperature for up to 2 days in an airtight container. Refrigerate if your kitchen is warm, but bring them back to room temperature before serving.
Recipe Details
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Final Thoughts
Hojicha cupcakes are a simple way to bring a new flavor into your baking rotation. The roasted tea gives the cake a warm, toasty taste without being too intense. The buttercream is smooth and fragrant, and the whole thing comes together in under an hour. Give them a try next time you want something a little different from the usual chocolate or vanilla.
Frequently Asked Questions
What does hojicha taste like compared to matcha?
Hojicha has a warm, toasty, slightly smoky flavor with hints of caramel. Matcha is grassy and more bitter. Hojicha is much gentler, which is why it works well in baked goods without overpowering the sweetness.
Where can I buy hojicha powder for baking?
You can find hojicha powder at Japanese grocery stores, specialty tea shops, and online retailers like Amazon or Ippodo Tea. Look for culinary grade or baking grade powder for best results.
Can I substitute hojicha powder with brewed hojicha tea?
No, brewed tea adds too much liquid and not enough flavor. You need the concentrated powder to get the right color and taste in both the batter and the frosting.
Why did my hojicha buttercream turn out too dark?
The color depends on your hojicha brand. Some powders are much darker than others. If your frosting looks too brown, reduce the powder by half a teaspoon and compensate with a small pinch of cinnamon for warmth.
