If you’re searching for a dessert that’s both visually stunning and delicious, Strawberry Matcha Cupcakes are the perfect treat. Combining the earthy flavor of premium Japanese matcha with the sweetness of fresh strawberries and creamy topping, these cupcakes are perfect for spring celebrations, tea parties, or simply a delightful homemade dessert.
Why You’ll Love These Strawberry Matcha Cupcakes
- Unique Flavor Combination: The subtle bitterness of matcha pairs beautifully with sweet strawberry cream for a balanced taste.
- Light and Fluffy: The soft matcha sponge is airy and tender, perfect for delicate desserts.
- Easy to Decorate: Strawberry cream frosting and fresh berries make presentation effortless yet elegant.
- Perfect for Any Occasion: Ideal for birthdays, bridal showers, or a spring-themed party.
Ingredients You’ll Need
For the Cupcake Batter:
- 1¼ cups plain flour
- 1 tbsp matcha powder
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup caster sugar
- ¼ cup unsalted butter, melted
- ½ cup + 1 tbsp milk
- 2 tsp vanilla extract
- 2 tsp vegetable oil
For the Strawberry Cream Topping:
- ½ cup powdered sugar
- Few drops vanilla extract
- 2–3 tsp strawberry syrup or jam
- A little pink food coloring (optional)
- ½ cup heavy cream
For Decoration:
- Freeze-dried or fresh strawberries (whole or sliced)
- Mint leaves or edible flowers (optional)
Step-by-Step Instructions
1. Prepare the Oven & Muffin Tin
Preheat your oven to 175°C (350°F), or 160°C for fan-assisted ovens. Line a 12-cup muffin tin with cupcake liners or lightly grease the pan.
2. Make the Cupcake Batter
Combine the dry ingredients: In a bowl, whisk together flour, matcha powder, baking powder, and salt.
Whisk the wet ingredients: In a separate bowl, beat together eggs, sugar, oil, butter, milk, and vanilla extract until smooth.
Mix the batter: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain light and fluffy cupcakes.
3. Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
4. Make the Strawberry Cream Topping
In a large bowl, beat chilled heavy cream with a hand mixer on medium speed. Add powdered sugar, vanilla extract, optional food coloring, and strawberry jam or syrup. Continue whipping until stiff peaks form, taking care not to overmix.
5. Decorate the Cupcakes
Transfer the strawberry cream to a piping bag fitted with a star nozzle. Pipe the frosting onto each cupcake in a swirl motion. Top with freeze-dried or fresh strawberries and optional mint leaves or edible flowers for a beautiful finish.
Tips for Perfect Strawberry Matcha Cupcakes
- Use high-quality matcha powder: This ensures the vibrant color and earthy flavor shine.
- Avoid overmixing the batter: Overmixing can result in dense cupcakes.
- Chill the cream: Cold heavy cream whips better and holds peaks longer.
- Decorate last minute: Add berries and edible flowers just before serving to keep them fresh.
Storage Tips
- Store cupcakes in an airtight container in the refrigerator for up to 2 days.
- Let refrigerated cupcakes sit at room temperature for 15–20 minutes before serving for the best texture.
FAQs
Q: Can I make these cupcakes gluten-free?
A: Yes! Replace the plain flour with a gluten-free flour blend in a 1:1 ratio.
Q: Can I use fresh strawberries in the cream topping?
A: You can use fresh strawberries, but puree them slightly to mix evenly into the cream.
Q: Can I prepare the cupcakes in advance?
A: Yes, bake the cupcakes ahead of time, but add the strawberry cream frosting just before serving to maintain freshness.
Conclusion
These Strawberry Matcha Cupcakes are a delightful, visually stunning treat perfect for springtime or any celebration. With their soft, earthy sponge and creamy strawberry topping, they’re sure to impress family, friends, and guests alike. Try baking them today and enjoy a sweet taste of spring in every bite.
