Strawberry Matcha Cupcakes Recipe

I find these cupcakes utterly charming: the gentle earthiness of matcha in the cake, paired with bright, fruity strawberry buttercream. The contrast in flavor and color always delights me, and they’re a fun twist on classic cupcakes.

Why You’ll Love This Recipe

I’ll reach for this recipe when I want something both elegant and playful. The matcha gives a subtle depth without overpowering, while the strawberry elements bring freshness and sweetness. They’re beautiful, balance bold flavors, and look stunning with their pink and green tones.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 of natural pink or red food coloring

Directions

1. Preheat my oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, I cream the softened butter and granulated sugar until light and fluffy.
4. I add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
5. I alternately add the dry ingredients and the milk + sour cream, beginning and ending with the dry mix. I fold gently until just combined—avoiding overmixing.
6. I divide the batter evenly among the lined cupcake cups (about ¾ full).
7. I bake for about 18–22 minutes, or until a toothpick inserted in the center comes out clean. Then I allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool fully.
8. While the cupcakes bake and cool, I prepare the strawberry puree. I combine the chopped strawberries, lemon juice, and sugar in a blender or food processor and pulse until smooth. If needed, I strain to remove seeds for a smoother texture.
9. For the buttercream, I beat the softened butter until creamy. Then I gradually incorporate the powdered sugar, a bit at a time, until the texture is smooth and fluffy. I add 4 to 5 tablespoons of the strawberry puree, vanilla extract, and a pinch of salt. I taste and adjust—if I want a deeper pink hue, I might add 1 to 2 drops of natural food coloring.
10. Once the cupcakes are fully cooled, I pipe or spread the strawberry buttercream on top. I like to swirl it elegantly or use a piping tip for a pretty finish.
11. If desired, I garnish with a small slice of strawberry, a sprinkle of matcha, or little mint leaves.

Servings and Timing

Makes: 12 cupcakes
Prep time: 20 minutes
Bake time: 18–22 minutes
Cooling + frosting time: 15–20 minutes
Total time: ~55 to 60 minutes

Variations

• I sometimes fold in a few fresh strawberry bits into the frosting for texture, though I’m careful with seed bits.
• For a lighter version, I swap half of the butter in the buttercream with cream cheese (if I want a tangy lift).
• If I prefer a stronger matcha flavor, I increase matcha powder slightly (but I’m careful not to dry out the cupcakes).
• I’ve experimented with folding in freeze-dried strawberry powder into the buttercream to intensify color without extra liquid.
• Instead of plain strawberry, I sometimes use macerated berries or berry compote for a more rustic swirl in the frosting.

Storage/Reheating

I store these cupcakes in an airtight container in the refrigerator for up to 3–4 days. Before serving, I let them sit at room temperature for about 30 minutes so the buttercream softens and the flavors open.

I don’t recommend microwaving them, as the buttercream can melt unevenly. If I must rewarm slightly, I leave them on the counter or very gently warm the room.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes — when I use cake flour, I make slight adjustments (a bit less volume) and watch the bake time closely, since cake flour is lighter.

My matcha is clumpy. How can I avoid lumps?

I always sift the matcha powder with the flour to break up clumps before combining.

Can I make these cupcakes vegan?

I’ve done this by using vegan butter, plant-based yogurt in place of sour cream, and a milk substitute. The texture changes slightly, but it still works nicely.

How can I get a more intense pink color in the cupcake or frosting?

I rely mostly on natural strawberry puree or powder. If needed, a drop or two of natural red/pink food coloring helps. I avoid artificial dyes.

Can I skip the sour cream?

If I skip sour cream, I replace it with additional milk or yogurt, but I lose a little richness and moisture. I prefer including it if possible.

Is it okay if the strawberry puree is watery?

If it’s too watery, I reduce it gently on low heat first to concentrate, or I strain out excess liquid before adding to the buttercream.

Can I make the buttercream ahead of time?

Yes — I can make and refrigerate it a day ahead. Before using, I let it warm a bit and rebeat to restore fluffiness.

Why does my frosting sometimes look runny?

If I add too much puree or the butter is too soft, the frosting can become loose. I adjust by adding more powdered sugar or chilling briefly before piping.

Can I freeze baked and frosted cupcakes?

I prefer freezing the un-frosted cupcakes, then frosting after thawing. Frosted ones can be frozen carefully, wrapped, and thawed in the fridge to protect the frosting texture.

Conclusion

I love making these Strawberry Matcha Cupcakes because they offer a refreshing, elegant twist on the classic cupcake. The gentle matcha cake paired with juicy, bright strawberry buttercream always feels special. Whenever I want a dessert that’s both fun to make and beautiful to serve, this is one I return to again and again.

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