Ingredients
For the Matcha Cupcakes
- 1 ½ cups all-purpose flour
- 1 tablespoon high-quality matcha powder (culinary or ceremonial grade)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup sour cream
For the Strawberry Puree
- 1 cup fresh strawberries, hulled and chopped
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
For the Strawberry Buttercream
- 1 cup unsalted butter, softened
- 3 ½ to 4 cups powdered sugar
- 4 to 5 tablespoons strawberry puree (prepared above)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1 to 2 drops natural pink or red food coloring
Instructions
- Make the Strawberry Puree: In a small saucepan, combine chopped strawberries, lemon juice, and sugar. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10 minutes. Remove from heat, then puree smooth using a blender or immersion blender. Strain to remove seeds and let cool completely before using.
- Prepare the Matcha Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract. On low speed, alternately add dry ingredients and the milk mixed with sour cream, beginning and ending with dry ingredients. Divide batter evenly among liners, filling each two-thirds full. Bake 18–22 minutes or until a toothpick inserted comes out clean. Cool completely on wire rack.
- Make the Strawberry Buttercream: Beat softened butter in a large bowl until creamy. Gradually add powdered sugar one cup at a time, beating well after each addition. Mix in vanilla extract and salt. Slowly beat in cooled strawberry puree one tablespoon at a time until desired consistency is reached. Add optional natural food coloring and mix to intensify color.
- Assemble: Once cupcakes are cooled, optionally core the center of each and fill with a teaspoon of strawberry puree. Pipe strawberry buttercream onto cupcakes using a piping bag and preferred tip. Serve and enjoy!
Notes
- Use high-quality matcha powder for the best flavor and vibrant color.
- Ensure butter and other dairy ingredients are at room temperature for smooth batter and frosting.
- Strawberry puree can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- If you prefer less sweet frosting, start with 3 ½ cups powdered sugar and adjust accordingly.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for optimal flavor and texture.
- Optional food coloring is purely for aesthetics and can be omitted.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian