Print

Mulberry Matcha Cupcakes 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.

Ingredients

Scale

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

Find it online: https://reemcook.com/mulberry-matcha-cupcakes-recipe/