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Strawberry Matcha Cupcakes Recipe

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These Strawberry Matcha Cupcakes combine the earthy depth of matcha green tea with the bright, fruity sweetness of strawberry buttercream. Beautifully balanced in flavor and color, they’re elegant yet playful—perfect for spring gatherings or special treats.

Ingredients

For the Matcha Cupcakes:

1 1/2 cups all-purpose flour

1 tablespoon high-quality matcha powder

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

1/2 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 1/2 to 4 cups powdered sugar

4 to 5 tablespoons strawberry puree

1 teaspoon vanilla extract

Pinch of salt

Optional: 1–2 drops natural pink or red food coloring

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together flour, matcha powder, baking powder, baking soda, and salt in a bowl. Set aside.
  3. In another bowl, cream softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Alternately add dry ingredients with milk and sour cream, beginning and ending with the dry mix. Fold gently until just combined.
  6. Divide batter evenly among cupcake liners, filling about 3/4 full.
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  8. Meanwhile, prepare strawberry puree by blending strawberries, lemon juice, and sugar until smooth. Strain to remove seeds if desired.
  9. For the buttercream, beat softened butter until creamy. Gradually add powdered sugar until smooth and fluffy. Mix in strawberry puree, vanilla, and a pinch of salt. Adjust consistency or color as needed.
  10. Once cupcakes are completely cooled, frost with strawberry buttercream using a piping bag or spatula.
  11. Garnish with a strawberry slice, sprinkle of matcha, or mint leaves if desired.

Notes

Fold in bits of fresh strawberry into the frosting for texture.

Swap part of the butter with cream cheese for a tangy variation.

Use freeze-dried strawberry powder for deeper color and flavor.

Adjust matcha strength to taste—add more for stronger tea flavor.

Store cupcakes in the fridge for up to 3–4 days; bring to room temperature before serving.

Nutrition

Find it online: https://justsosavory.com/strawberry-matcha-cupcakes-recipe/