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Author:
juurain_
TikTok
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Strawberry Matcha Cupcakes
Indulge in these trending Strawberry Matcha Cupcakes, a delightful fusion dessert that blends the earthy notes of matcha with the sweet freshness of strawberries. This recipe, inspired by a viral video, guides you through creating moist matcha cupcakes topped with a rich cream cheese frosting and garnished with fresh strawberries and a dusting of sugar powder. Perfect for special occasions or a sweet treat anytime.
#Cupcake
#Matcha
#Strawberry
#Dessert
#Baking
#Sweet
#Cream Cheese Frosting
#Japanese inspired
#Viral Recipe
Ingredients laid out for baking
Recipe Information
25m
Prep Time
20m
Cook Time
1h 15m
Total Time
6
Servings
Medium
Fusion
Korean
Nutrition (per serving)
320
Calories
6g
Protein
45g
Carbs
18g
Fat
Mixing the vibrant matcha cupcake batter
Ingredients
Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Freshly baked matcha cupcakes cooling
Instructions
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- Preheat your oven to 160°C (320°F). Line a cupcake pan with 6 cupcake liners. In a medium bowl, sift together the plain flour, almond powder (if using), baking powder, and matcha powder. Set aside.5mPreview5mPreviewPreheat your oven to 160°C (320°F). Line a cupcake pan with 6 cupcake liners. In a medium bowl, sift together the plain flour, almond powder (if using), baking powder, and matcha powder. Set aside.
- In a separate large bowl, whisk together the eggs, egg yolk, sugar, and vanilla extract until the mixture is pale yellow, thick, and fluffy. This can take about 5-7 minutes with an electric mixer.8m
Preview8mPreviewIn a separate large bowl, whisk together the eggs, egg yolk, sugar, and vanilla extract until the mixture is pale yellow, thick, and fluffy. This can take about 5-7 minutes with an electric mixer. - Gently fold the sifted dry ingredients into the egg mixture in two additions using a spatula. Be careful not to overmix, which can lead to tough cupcakes.3m
Preview3mPreviewGently fold the sifted dry ingredients into the egg mixture in two additions using a spatula. Be careful not to overmix, which can lead to tough cupcakes. - Fold in the melted butter and milk until just incorporated. Again, avoid overmixing.2m
Preview2mPreviewFold in the melted butter and milk until just incorporated. Again, avoid overmixing. - Divide the batter evenly among the 6 prepared cupcake liners. Bake for 20 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.25mPreview25mPreviewDivide the batter evenly among the 6 prepared cupcake liners. Bake for 20 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, prepare the cream cheese frosting. In a bowl, whip the softened cream cheese with 20g sugar and condensed milk until smooth and creamy. In a separate cold bowl, whip the 30g heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.10m
Preview10mPreviewWhile the cupcakes cool, prepare the cream cheese frosting. In a bowl, whip the softened cream cheese with 20g sugar and condensed milk until smooth and creamy. In a separate cold bowl, whip the 30g heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. - Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top of each cupcake. Garnish each with a fresh strawberry and dust lightly with sugar powder before serving.10m
Preview10mPreviewOnce the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top of each cupcake. Garnish each with a fresh strawberry and dust lightly with sugar powder before serving.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
