Imagine biting into a cupcake that transports you straight to the serene tea gardens of Japan, where every delicate morsel is a perfect balance of earthy matcha and luscious coconut. These Matcha Cupcakes with Coconut Buttercream aren't just a dessert; they're a culinary adventure that combines traditional Japanese flavors with modern baking techniques. Whether you're a matcha enthusiast or a curious foodie looking to expand your dessert repertoire, this recipe promises to tantalize your taste buds and impress even the most discerning sweet tooth.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 2 tsp matcha powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup coconut oil, melted
- ½ cup coconut milk
- 1 tsp vanilla extract
- ½ cup coconut cream (for frosting)
- 2 tbsp powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, sugar, matcha powder, baking powder, and baking soda to ensure no lumps remain.
- In a separate bowl, whisk together the melted coconut oil, coconut milk, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the coconut buttercream, whip the coconut cream in a chilled mixing bowl until light and fluffy.
- Gradually add powdered sugar to the whipped coconut cream, continuing to mix until smooth and well incorporated.
- Once cupcakes are completely cool, pipe or spread the coconut buttercream on top of each cupcake.
- Optional: Garnish with a light dusting of matcha powder or toasted coconut flakes for extra flavor and presentation.
Tips
- Use high-quality ceremonial grade matcha powder for the most vibrant green color and authentic flavor.
- Ensure all ingredients are at room temperature for better mixing and a more consistent batter.
- When mixing the batter, use a gentle folding technique to prevent overmixing, which can lead to tough cupcakes.
- Chill your mixing bowl and whisk before preparing the coconut buttercream for maximum fluffiness.
- For the most even baking, rotate your muffin tin halfway through the cooking process.
- Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- Store cupcakes in an airtight container in the refrigerator, and bring to room temperature before serving for the best texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 2g
Fat: 20g
Saturated Fat: 16g
Cholesterol: 0mg
