Mini Matcha Cupcakes with Strawberry Frosting
These mini matcha cupcakes have a rich matcha flavor with a sweet strawberry-flavored buttercream. They're perfect for any occasion!
Ingredients
Strawberry Compote
- 3/4 cup strawberries blended into a puree or finely chopped
- 2 Tbsp sugar
- 1 Tbsp lemon juice fresh or from a bottle is fine
- 1 Tbsp cornstarch mixed with 1 tablespoon water
Mini Matcha Cupcakes
- 3/4 cup flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup butter softened
- 1 egg
- 1/3 cup milk
- 2 Tbsp matcha powder
Strawberry Frosting
- 1/2 cup butter softened
- 2 cups powdered sugar
- 2-4 Tbsp strawberry compote from above (May use less or more. Adjust amount for texture)
Instructions
Prepare Strawberry Compote for Frosting
- Cut up your strawberries really, really finely. Or, just blend them until they form a puree.
- Add your strawberries, sugar and lemon juice to a saucepan over medium-low heat.
- Stir until the mixture start bubbling, then lower the heat a bit and add the cornstarch mixed with water.
- Keep stirring until your compote is nice and thick and all of the water has evaporated away.
- Put compote in a heat-safe bowl and allow to cool completely before using.
Bake the Cupcakes
- Preheat your oven to 350°F. 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 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.
- Add frosting to a piping bag with a star tip (I like the Wilton 1M tip) and pipe small swirls on top of each of your mini matcha cupcakes.
- Stir in an air-tight container in the fridge for 3-5 days.