I'm finally joining the matcha boat and creating some baked goodies with lovely matcha. I've recently been on a matcha kick and enjoying some for an afternoon pick-me-up when a little caffeine is needed to keep my eyes open at my desk. 

I recently went to Chelsea Market and enjoyed some halva from seed + mill. It was there I tried goat milk ice cream and was instantly inspired to make a tahini infused recipe. I thought how perfect it would be to combine the nutty tahini with the bold flavor of matcha. And thus, these cupcakes were born. 

A perfect little sweet bite, these are great to enjoy with coffee, more matcha, or after dinner. 

Servings: 12 cupcakes


  • 1 cup of granulated sugar
  • 1/2 cup melted coconut oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons culinary grade matcha 
  • 2 cups white whole wheat flour 
  • 1/2 cup greek yogurt 
  • 1 teaspoon baking powder
  • 8 oz of cream cheese
  • 1/4 cup tahini
  • 2 cups powdered sugar 
  • 3 tablespoons milk


  1. Preheat the oven to 350 degrees.
  2. Combine the sugar and coconut oil.
  3. Next mix in the matcha, vanilla, and eggs.
  4. Then add in the flour and baking powder.
  5. Lastly, mix in the greek yogurt.
  6. Fill a lined muffin pan 3/4 of the way with batter. Bake for 30 minutes.
  7. While the cupcakes bake, make the frosting.
  8. In a mixer, combine the powdered sugar, tahini, and cream cheese.
  9. Add in a tablespoon of milk at a time until a thin (but not runny) consistency is achieved.
  10. Once the cupcakes are baked and fully cooled, frost them.
  11. Enjoy!