Mini Matcha Cupcakes with Strawberry Frosting

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Last updated on August 29th, 2024 at 09:09 pm

mini matcha cupcakes strawberry frosting pin Hey there, fellow baking enthusiasts! Today, I’m super excited to share with you a recipe that’s both adorable and delicious: Mini Matcha Cupcakes with Strawberry Frosting! Are you ready to embark on a delightful culinary adventure? These tiny treats are perfect for any occasion, combining the earthy flavors of matcha with the sweet, fruity essence of strawberries. Trust me, these cupcakes will be the star of your next gathering or simply a wonderful treat for yourself. They’re super easy to whip up and absolutely divine to eat. Let’s dive right in!

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Ingredients for Mini Matcha Cupcakes with Strawberry Frosting

Before we get started, let’s gather all the ingredients we need for our mini matcha cupcakes and that dreamy strawberry frosting. Here’s what you’ll need:

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 Strawberry Frosting:

Strawberry Compote:

For 3/4 cup strawberries, chopped finely or pureed in a bullet blender (I went with the blender for ease)
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water

Strawberry Frosting:

½ cup butter, softened
2 cups powdered sugar
Strawberry compote from above (Won’t use all. Add as needed to ensure proper frosting texture)

Video – How to Make Mini Matcha Cupcakes with Strawberry Frosting

How to Make Mini Matcha Cupcakes with Strawberry Frosting

Now that we’ve got everything ready, it’s time to get baking! Follow these simple steps to create your own batch of mini matcha cupcakes with strawberry frosting.

Step 1: Prepare the Strawberry Compote for the Frosting

Cut up your strawberries really, really finely. I would recommend putting them in a bullet blender to make this easier and faster. If you have chunks of strawberries, you will have chunky frosting, which is fine! It will make it harder to frost your cupcakes with a piping tip if you have chunky frosting, but if you just want to put your frosting on with a butter knife to keep it simple, then chunky frosting is fine!
Add your strawberries, sugar and lemon juice to a saucepan over medium-low heat. Stir until it starts bubbling, then lower the heat a bit so it doesn’t boil too much.
Add the cornstarch mixed with water. Keep stirring until your compote is nice and thick (almost as thick as liquified jelly, but make sure you don’t burn anything!)
Remove your compote from the heat and let it cool completely before making your frosting.

Step 2: Bake the Cupcakes

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 (e.g. don’t leave the stuff in your stand mixer for five minutes and walk away).
Spoon your cupcake batter into your prepared pan. You’ll need 1 tablespoon of batter per mini cupcake.

combine dry and wet ingredients with milk

Bake at 350 for 12-15 minutes, or until a toothpick inserted comes out clean.
Let your cupcakes cool completely before adding frosting.

Step 3: Make the Strawberry Frosting

In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
Add the strawberry compote you made above. Note: You probably will not use all of it. Just add about two tablespoons to start, and then add a little bit more until you get your desired frosting texture.
Once the cupcakes are completely cool, it’s time to frost them! Use a piping bag with your favorite tip or simply spread the frosting with a knife. Top with a slice of fresh strawberry or a sprinkle of matcha powder for an extra special touch.

Pro Tips:

Here are some pro tips to help you create the perfect mini matcha cupcakes with strawberry frosting:

Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before you start. This helps in achieving a smoother batter.
Sift the Matcha: Sift the matcha powder to avoid any lumps in your batter, ensuring an even distribution of flavor. Now, I don’t always do this to be perfectly honest. This recipe uses a really small amount of matcha, so it might not be necessary. However, if your matcha has been exposed to moisture or is kind of lumpy for some reason, then I would suggest sifting it.
Adjust Frosting Consistency: If your frosting is too runny, add more powdered sugar. If it’s too thick, add a bit more strawberry compote. It’s kind of a game you have to play to see what the right ratio is. Sometimes, I only know what the right ratio is when I have my frosting in the piping bag and try to put it on my cupcake. An ideal frosting should come out pretty easily from your piping bag and should hold its shape without drooping or falling off your cupcake.
Blend your strawberries for your frosting: I know I mentioned it above, but it’s worth mentioning again. If you want really smooth but strawberry-ful frosting, blend your strawberries until they form a puree before you make your compote for the frosting. It makes frosting things a lot easier.
Chill the Frosting: If your kitchen is warm, chill the frosting for a few minutes before piping to help it hold its shape better. This may not be necessary, depending on your kitchen, your altitude and other varying factors, but it’s worth mentioning if you find you have runny frosting and you just can’t add any more powdered sugar to thicken it up. Also, you can store these cupcakes in the fridge to help keep the strawberry frosting fresh.

FAQs

Q: Can I use frozen strawberries for the frosting?

A: Absolutely! Just make sure to thaw them completely and drain any excess liquid before pureeing/blending them.

Q: Can I just buy pre-made strawberry compote for my frosting?

A: Absolutely! If you want to just use pre-made strawberry compote from a jar, go for it! I am not sure if regular strawberry preserves would work as well for this recipe, just to warn you! Strawberry compote takes a larger amount of strawberries and kind of condenses them, so that little bit of compote you get is packed with flavor. I don’t think you would get as rich a flavor if you used strawberry preserves or strawberry jelly, but I would love to hear in the comments if anyone tries this!

Q: How do I store these cupcakes?

A: Store your frosted cupcakes in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving for the best flavor. You probably could freeze these as well. I say probably because I have not tried this personally, but I do believe these would freeze quite well. I didn’t have enough left over to necessitate freezing (because I ate them right away 🙂 ), but if I make more in the future and freeze them, I will update here.

Q: Can I make these cupcakes gluten-free?

A: I am sure you can make these gluten free if you use a gluten-free flour that’s a 1:1 swap for all purpose flour. Again, I can’t say for sure, because I have not tested it myself, but 1:1 flour is made for that! If someone tries this, I would love to hear about it in the comments!

Q: What if I don’t have matcha powder?

A: You can find matcha powder at most grocery stores or online. If you can’t get it, you could use a green tea powder as an alternative, but the flavor will be much milder. I also have a mini cupcakes recipe here that doesn’t have matcha and is very simple to make.

And there you have it – mini matcha cupcakes with strawberry frosting that are as delightful to look at as they are to eat! Happy baking, everyone! 💚🍓

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