Last updated on May 21st, 2024 at 07:31 am
Imagine combining the earthy zest of matcha with the subtle sweetness of lavender in a bite-sized treat. This is what you get with these delightful mini matcha cupcakes topped with lavender frosting. The unique blend of flavors creates an exquisite dessert that’s not only a feast for the taste buds but also a visual treat, perfect for any gathering. Whether it’s a cozy afternoon tea with close friends, a fancy party dessert table, or merely a special treat for yourself, these gourmet cupcakes fit seamlessly into any setting.
The joy of baking these homemade cupcakes comes not just from the aroma that fills your kitchen but also from the act of creating something beautiful and delicious from scratch. This is the kind of treat that looks and feels fancy, but is actually simple to make. I hope you enjoy this recipe as much as I did!
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Ingredients
Whipping up a batch of mini matcha cupcakes with lavender frosting is like hosting a tiny, elegant afternoon tea right in your kitchen. These delightful treats, bursting with the subtle charm of tea-infused baking and adorned with the sweet, aromatic touch of lavender, are sure to steal the show at any gathering. So, let’s dive into the gourmet world of baking with a recipe that marries the earthy tones of matcha with the floral whispers of lavender. Here’s everything you need to create these homemade cupcakes that scream gourmet luxury with every bite.
For the Mini Matcha Cupcakes:
- 3/4 cup flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter
- 1/2 cup sugar
- 1 egg
- 1/3 cup milk
- 2 Tbsp matcha
For the Lavender Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-4 tablespoons whole milk or heavy cream
- 1/2 teaspoon lavender buds
- 1-2 drops light purple food coloring (optional)
Video Showing How to Make Mini Matcha Cupcakes with Lavender Frosting
How to Make Mini Matcha Cupcakes with Lavender Frosting
Make Mini Matcha Cupcakes:
1. Preheat your oven 350°F. Then, prep your mini cupcake pan with some liners.
2. In a large mixing bowl, cream together your butter and sugar until fluffy.
3. Mix in the egg with your butter and sugar.
4. In a separate bowl, whisk together your flour, baking powder, salt and matcha.
5. Mix your dry ingredients and milk into your butter, sugar and eggs, alternating. First, put about half of your dry ingredients in and mix. Then, add your milk and mix. Finally, add the rest of your dry ingredients. Mix until smooth, but try not to over-mix.
6. Spoon your cupcake batter into your prepared mini cupcake pan. You’ll need 1 tablespoon of batter per mini cupcake.
7. Bake at 350 for 12-15 minutes, or until a toothpick inserted comes out clean.
8. Let your cupcakes cool completely before adding frosting.
Make Lavender Frosting:
1. Steep milk with lavender: Heat up your milk in the microwave for 30-40 seconds, until it is hot and just starts to bubble (Yes, you want it that hot!). Add lavender to hot milk and let it steep 4-5 minutes, depending on how rich of a lavender flavor you want. I went with 4.5 minutes and thought it was good. Anything less than 4 minutes, and I’m not sure the lavender flavor will really come through the way you want it to.
2. Cream Butter In a mixing bowl, beat the softened butter until creamy and smooth.
3. Add Powdered Sugar: Gradually add the powdered sugar, mixing well after each addition.
4. Add Flavor and Color: Add 2-3 tablespoons of lavender-infused milk and the purple food coloring if using. Mix until well combined and the frosting is smooth.
5. Adjust for Consistency: If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency.
6. Frost Cupcakes: Once the cupcakes are completely cooled, put your lavender frosting in a piping bag with a star tip (I like the Wilton 1M tip). Pipe swirls of delicious lavender frosting onto your mini matcha cupcakes.
Pro Tips
When diving into the world of from-scratch baking, especially with something as exquisite as mini matcha cupcakes with lavender frosting, a few pro tips can elevate your baking game from homemade to spectacularly gourmet.
- Maximizing Matcha: The key to unlocking the vibrant color and unique taste in your matcha cupcakes lies in the quality of the matcha powder itself. Opt for culinary-grade matcha for a brighter green hue and a smoother flavor. You don’t have to import matcha or anything like that! I found mine at Costco, actually. Just make sure your matcha is marked as suitable for baking somewhere on the packaging or label.
- Delicate Lavender Infusion: Lavender can be overpowering if not used with a light touch. For your lavender frosting, gently infuse the milk or cream with dried lavender ahead of time and strain it before use. You don’t want any lavender buds in your frosting when you make it. However, I do recommend you really press your lavender buds into your strainer to squeeze out all of that flavorful milk. See the pictures above for a better idea of what that looks like.
- Decorating with Elegance: The final presentation can make all the difference. Use a piping bag fitted with a star tip to create beautiful swirls of your lavender frosting atop each cupcake. I like the Wilton 1M tip for cupcakes, as it’s so simple and elegant.
- Baking to Perfection: To ensure your cupcakes are moist and flavorful, don’t overmix your batter. Mix just until the ingredients are combined. When baking, start checking them a few minutes before the recipe suggests, as mini cupcakes can bake faster due to their size. A toothpick inserted into the center should come out clean, signaling they’re done.
FAQs
- What if I’m not a fan of lavender? If lavender isn’t your cup of tea, you can still enjoy making these gourmet cupcakes by experimenting with other frosting flavors. Rose or vanilla bean makes for a brilliant substitute, giving you that gourmet baking experience without needing to alter the base cupcake recipe. You can also check out my recipe for mini matcha cupcakes with cream cheese frosting.
- Where can I get lavender for baking? I just ordered mine right of Amazon! I’m sure some specialty cooking stores and such places also carry it. You just want to make sure you are buying lavender that is clearly labeled as intended for cooking. You don’t want to accidentally add potpourri to your cupcakes!
- How should I store these cupcakes? These mini cupcakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge. Just remember to bring them to room temperature before serving for the best flavor.
- Will the lavender flavor even come through with such little lavender? That is an interesting question, and probably one we could debate! I went through several trial runs of frosting before I found one I liked for these cupcakes. I believe that if you get your milk hot enough and steep the lavender long enough, a ½ teaspoon of lavender buds should be enough. Lavender is a tricky flavor, and you don’t want it to be too strong. However, you also want to taste it! If you’re unsure, I recommend dipping a finger in your lavender-infused milk and giving it a taste. You want it to taste super too strong like that because you’re going to water down that flavor quite a bit when you only add a few tablespoons to your frosting.
If you liked these Mini Matcha Cupcakes with Lavender Frosting, check out:
Mini Matcha Cupcakes with Cream Cheese Frosting
Dairy-Free Matcha Scones with Lavender Glaze
Matcha Cake Pops
Matcha Cookies
Mini Matcha Cupcakes with Lavender Frosting
Equipment
- 1 Small strainer
Ingredients
Mini Matcha Cupcakes
- 3/4 cup flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp matcha powder
- 1/2 cup granulated sugar
- 1/4 cup butter softened
- 1 egg
- 1/3 cup milk
Lavender Frosting
- 1/2 cup butter softened
- 2 cups powdered sugar
- 2-4 Tbsp milk
- 1/2 tsp lavender buds
- 1-2 drops light purple food coloring optional
Instructions
Mini Matcha Cupcakes
- Preheat your oven 350°F. Then, prep your mini cupcake pan with some liners.
- In a large mixing bowl, cream together your butter and sugar until fluffy.
- Mix in the egg with your butter and sugar.
- In a separate bowl, whisk together your flour, baking powder, salt and matcha.
- Mix your dry ingredients and milk into your butter, sugar and eggs, alternating. First, put about half of your dry ingredients in and mix. Then, add your milk and mix. Finally, add the rest of your dry ingredients. Mix until smooth, but try not to over-mix.
- Spoon your cupcake batter into your prepared pan. You’ll need 1 tablespoon of batter per mini cupcake.
- Bake at 350 for 12-15 minutes, or until a toothpick inserted comes out clean.
- Let your cupcakes cool completely before adding frosting.
Make Lavender Frosting
- Steep milk with lavender: Heat up your milk (start with all 4 tablespoons) in the microwave for 30-40 seconds, until it is hot and just starts to bubble. Add lavender to hot milk and let it steep 4-5 minutes, depending on how rich of a lavender flavor you want. I went with 4.5 minutes and thought it was good.
- In a mixing bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar, mixing well after each addition.
- Add 2-3 tablespoons of lavender-infused milk and the purple food coloring if using. Mix until well combined and the frosting is smooth.
- If the frosting is too thick, add a teaspoon of milk or cream at a time until you reach your desired consistency.
- Once the cupcakes are completely cooled, put your lavender frosting in a piping bag with a star tip (I like the Wilton 1M tip). Pipe swirls of delicious lavender frosting onto your mini matcha cupcakes.
