Mulberry Matcha Cupcakes Recipe

Introduction

Hey there! If you’re looking for a cupcake that’s a little different but seriously delicious, you have to try these Mulberry Matcha Cupcakes. The cake is light, fluffy, and full of earthy matcha flavor, while the buttercream is sweet with a pop of tartness from mulberries. They look fancy, but they’re honestly easy to make—and the colors are just gorgeous.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp matcha powder, sifted
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup whole milk, room temp
• 1/3 cup neutral oil (like canola or grapeseed)
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened (for buttercream)
• 2 cups powdered sugar, sifted (for buttercream)
• 2 tbsp mulberry puree (fresh or thawed frozen mulberries, mashed)
• 1–2 tbsp heavy cream or milk (for buttercream)
• Pinch of salt (for buttercream)
• 1/4 cup freeze-dried berries, crushed (mulberries, raspberries, or strawberries for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Step 2: In a large bowl, sift together the flour, granulated sugar, matcha powder, baking powder, baking soda, and salt. Whisk to combine.
3. Step 3: In another bowl, whisk together the milk, oil, eggs, and vanilla until smooth.
4. Step 4: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined—do not overmix.
5. Step 5: Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Step 6: Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
7. Step 7: To make the mulberry buttercream, beat the softened butter in a bowl until creamy. Add powdered sugar, mulberry puree, salt, and 1 tablespoon of heavy cream. Beat until smooth and fluffy. Add more cream if needed to reach desired consistency.
8. Step 8: Frost the cooled cupcakes with the mulberry buttercream using a piping bag or spatula. Sprinkle with crushed freeze-dried berries.
9. Step 9: Serve your cupcakes with tea or coffee and enjoy!

Tips & Variations

• Sift the matcha powder to avoid clumps and ensure a smooth batter.
• Use room temperature ingredients to help the batter mix evenly and rise well.
• Start checking the cupcakes at 16 minutes to prevent overbaking and dryness.
• If you can’t find mulberries, substitute with raspberries or blackberries for a similar tart flavor.
• For a dairy-free version, swap milk and butter with plant-based alternatives.
• Melted coconut oil can be used instead of neutral oil, but expect a slight flavor change.

Storage

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be kept in the fridge for up to 2 days; bring them to room temperature before serving for best flavor and texture. Unfrosted cupcakes can also be frozen for up to 1 month—thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular green tea powder instead of matcha?

You can, but the flavor will be milder. For the best results and that classic earthy taste, try to find culinary-grade matcha powder.

What if I can’t find mulberries?

Raspberries or blackberries make excellent substitutes and are easier to find. They provide a similar tart, fruity note in the buttercream.

Mulberry Matcha Cupcakes Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

These Mulberry Matcha Cupcakes combine the earthy flavor of matcha with a sweet and tart mulberry buttercream, creating a beautifully moist and fluffy cupcake perfect for any occasion. The vibrant green cake topped with purple mulberry buttercream and crushed freeze-dried berries is as visually stunning as it is delicious, making these cupcakes a delightful treat that impresses both in taste and presentation.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

For the Matcha Cupcakes:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp matcha powder, sifted
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup whole milk, room temperature
• 1/3 cup neutral oil (such as canola or grapeseed)
• 2 large eggs, room temperature
• 1 tsp vanilla extract

For the Mulberry Buttercream:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 2 tbsp mulberry puree (fresh or thawed frozen mulberries, mashed)
• 1–2 tbsp heavy cream or milk
• Pinch of salt

For Topping:

• 1/4 cup freeze-dried berries (mulberries, raspberries, or strawberries), crushed

Instructions

1. Prep and Preheat: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by lining each cup with cupcake liners to prevent sticking.
2. Sift and Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, sifted matcha powder, baking powder, baking soda, and salt. Whisk these ingredients gently to combine them evenly.
3. Mix Wet Ingredients: In a separate bowl, whisk together the whole milk, neutral oil, room temperature eggs, and vanilla extract until the mixture is smooth and homogenous.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients. Gently fold the batter using a spatula until everything is just combined, taking care not to overmix to keep the cupcakes light and fluffy.
5. Fill Cupcake Liners: Divide the cupcake batter evenly among the lined muffin cups, filling each about three-quarters full to allow room for rising during baking.
6. Bake: Bake the cupcakes in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack before frosting.
7. Make Mulberry Buttercream: In a mixing bowl, beat the softened unsalted butter until creamy using a hand mixer or stand mixer. Gradually add the sifted powdered sugar, mulberry puree, a pinch of salt, and 1 tablespoon of heavy cream or milk. Continue beating until the buttercream is smooth, fluffy, and spreadable. Add more cream or milk as necessary to reach the desired consistency.
8. Frost Cupcakes: Once the cupcakes are fully cooled, frost them generously with the mulberry buttercream using a piping bag or spatula for a decorative finish. Sprinkle the tops with crushed freeze-dried berries for added texture and a burst of tartness.
9. Serve: Arrange the frosted cupcakes on a serving plate and enjoy them alongside a cup of green tea, iced matcha latte, or your preferred beverage.

Notes

• Sift matcha powder first to avoid clumps that can affect cake texture.
• Use room temperature ingredients for better mixing and even cupcake rise.
• Do not overmix the batter to prevent dense cupcakes.
• Check cupcakes at 16 minutes to avoid overbaking and dryness.
• Ensure butter is softened, not melted, for smooth buttercream.
• Store unfrosted cupcakes in an airtight container up to 2 days at room temperature.
• Frosted cupcakes can be refrigerated up to 2 days; bring to room temperature before serving.
• You can freeze unfrosted cupcakes for up to 1 month.
• For dairy-free versions, substitute milk and butter with plant-based alternatives.
• If mulberries are unavailable, raspberries or blackberries make good substitutes.

Keywords: Mulberry Matcha Cupcakes, matcha cupcakes, mulberry buttercream, green tea cupcakes, fruity buttercream, freeze-dried berries, unique cupcake recipe, moist cupcakes, easy baking