Strawberry Matcha Cupcakes

If you’re looking for a dessert that’s as pretty as it is delicious, these Strawberry Matcha Cupcakes are your next must-bake! With the earthy tones of high-quality Japanese matcha, sweet notes of vanilla, and a luscious strawberry cream topping, every bite is a little taste of spring. Fresh strawberries make them even more irresistible!

Whether you’re baking for a brunch, a picnic, or simply because you love matcha (and strawberries!), this recipe is incredibly simple, yet impressive enough to wow everyone.

Why You’ll Love These Strawberry Matcha Cupcakes

• Beautiful Flavor Combo – The slight bitterness of matcha perfectly balances the sweetness of strawberries and cream.
• Soft and Fluffy Texture – Thanks to melted butter, milk, and oil for extra moisture!
• Easy to Make – Simple steps, minimal equipment, and no special skills required.
• Naturally Beautiful – Light green cupcakes with a delicate pink cream make them perfect for spring, Easter, birthdays, or garden parties.
• Customizable – Swap the strawberry jam for raspberry or even cherry syrup if you want a twist!

Ingredients You’ll Need for the Strawberry Matcha Cupcakes:

For the Cupcake Batter:

• All-purpose flour – Provides structure to the cupcakes.
• Baking powder – Helps the cupcakes rise and become fluffy.
• Matcha powder – Adds a beautiful green hue and a rich, earthy flavor.
• Salt – Enhances the flavor.
• Sugar – Sweetens the cupcakes and keeps them moist.
• Eggs (room temperature) – Adds structure and helps bind the ingredients together.
• Vegetable oil and melted butter – Keeps the cupcakes soft and moist.
• Milk (or buttermilk for extra softness) – Ensures a tender crumb.
• Vanilla extract – Adds a warm, sweet aroma and flavor.

For the Strawberry Cream Topping:

• Heavy cream (chilled) – Creates a rich, fluffy topping.
• Whipped cream stabilizer (optional) – Helps the whipped cream hold its shape.
• Powdered sugar – Sweetens the frosting without making it too heavy.
• Strawberry Syrup or Jam – Adds Strawberry flavor

For Decoration:

• A few freeze-dried or fresh strawberry slices – Adds a decorative touch.
• Mint leaves or edible flowers (optional) – For a fresh, elegant look.

Here are the essential tools you’ll need for making the Strawberry Matcha Cupcakes:

• Mixing Bowls: You’ll need a few mixing bowls in different sizes to combine the dry ingredients and wet ingredients.
• Whisk: A whisk is essential for blending the dry ingredients and whisking the wet ingredients until smooth.
• Electric Mixer: An electric hand mixer or Stand Mixer will help you cream all of the ingredients, ensuring a smooth texture.
• Muffin Pan: A muffin pan is needed to bake the cupcakes. Make sure it’s well-greased or lined with paper muffin liners.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Cookie Scoop: A cookie scoop helps evenly distribute the batter into the muffin cups, ensuring uniform sizes.
• Cooling Rack: A cooling rack allows the cupcakes to cool evenly after baking, preventing them from becoming soggy.
• Piping Bag & Star Tip Nozzle: For beautifully frosting the cupcakes.

Here is the full Recipe:

For the Cupcake Batter:

• 150g (1¼ cups) plain flour
• 10g (1 tbsp) matcha powder
• 5g (1 tsp) baking powder
• ½ tsp salt
• 2 large eggs
• 100g (½ cup) caster sugar
• 60g (¼ cup) unsalted butter, melted
• 130g (½ cup + 1 tbsp) milk
• 2 tsp vanilla extract
• 2 tsp vegetable oil

For the Strawberry Cream Topping:

• 70g (½ cup) powdered sugar
• Few drops vanilla extract
• 2–3 tsp strawberry syrup or jam
• A little pink food coloring (optional)
• 120g (½ cup) heavy cream

For Decoration:

• Freeze-dried or fresh strawberries (whole or sliced)
• Mint leaves or edible flowers (optional)

Directions:

Step 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 them.

Step 2: Make the Cupcake Batter

1. Combine the dry ingredients – In a mixing bowl, whisk together the flour, baking powder, baking soda, matcha powder and salt.
2. Whisk the wet ingredients – In another bowl, beat together the sugar, eggs, oil, butter, milk (or buttermilk), and vanilla extract until smooth.
3. Mix the batter – Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cupcakes light and fluffy.

Step 3: Bake the Cupcakes

1. Divide the batter evenly into the 12 cupcake liners, filling each about ¾ full.
2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove from the oven and let the cupcakes cool completely before adding the filling and topping.

Step 4: Make the Strawberry Cream Topping

1. In a large bowl, beat the chilled heavy cream with a hand mixer on medium speed.
2. Add the powdered sugar, vanilla extract, food coloring (optional) and strawberry jam / syrup.
3. Continue whipping until stiff peaks form. Be careful not to overmix.

Step 6: Decorate the Cupcakes

1. Transfer the whipped cream into a piping bag with a star nozzle.
2. Pipe the frosting onto each cupcake in a swirl motion.
3. Top with freeze-dried or fresh strawberry slices and optional mint leaves or edible flowers.

Tips for the Best Strawberry Matcha Cupcakes

• Use good quality matcha – It makes all the difference for color and flavor.
• Don’t overmix – This keeps your cupcakes light and fluffy.
• Cool completely – Frosting warm cupcakes will cause the cream to melt.
• Chill the whipped cream – If it feels too soft, pop it into the fridge for a few minutes before piping.

Frequently Asked Questions (FAQ)

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Fill and frost them on the day of serving for the best freshness.

How do I store these cupcakes?

Since the topping is whipped cream-based, store the cupcakes in an airtight container in the fridge for up to 2 days.

Can I freeze the cupcakes?

The plain cupcakes (without filling and frosting) can be frozen for up to 2 months. Thaw at room temperature before adding the filling and topping.

More Baking Ideas:

• Pumpkin Spice Pastry – Flaky puff pastry filled with a creamy pumpkin spice filling, perfect for a quick and cozy fall dessert!
• Banana Bread with Chocolate Chips – A moist, flavorful banana bread studded with melty chocolate chips, perfect for any time of year!
• Pumpkin Crumble Muffins -Moist pumpkin muffins topped with a buttery crumble, combining all the best flavors of fall in one delicious bite.
• Mini Apple Pies – Enjoy all the classic flavors of apple pie in these perfectly portioned, bite-sized treats!

Watch the recipe video here. Let’s get to baking! Here is the full recipe: