Mini Matcha Cupcakes with Lavender Frosting
These mini matcha cupcakes topped with lavender frosting are the perfect miniature treat! The combination of matcha and lavender flavors in a sweet, earthy and creamy cupcake make these extra special.
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.