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Matcha Cupcakes with Yuzu Buttercream

Elegant Japanese-inspired cupcakes featuring a tender, earthy matcha green tea crumb topped with a bright, sweet-tart yuzu citrus buttercream. The perfect harmony of bitter and sweet.

Matcha Cupcakes with Yuzu Buttercream
Prep 25 min Cook 18 min Total 103 min Level Intermediate
Serves 12

Ingredients

Matcha Cupcakes

  • 1.5 cups Cake flour — Sifted
  • 2 tablespoons Culinary grade matcha powder — High quality for best color and flavor
  • 1.5 teaspoons Baking powder
  • 0.25 teaspoons Salt
  • 0.5 cups Unsalted butter — Room temperature
  • 1 cups Granulated sugar
  • 2 whole Large eggs — Room temperature
  • 1 teaspoon Vanilla extract
  • 0.5 cups Whole milk — Room temperature

Yuzu Buttercream

  • 1 cups Unsalted butter — Room temperature
  • 3.5 cups Powdered sugar — Sifted
  • 3 tablespoons Yuzu juice — Bottled 100% yuzu juice, available at Japanese markets
  • 1 tablespoon Heavy cream (optional) — If needed for consistency
  • 1 pinch Salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.

    ~5 min

  2. In a medium bowl, sift together the cake flour, matcha powder, baking powder, and salt. Whisk gently to combine and ensure the matcha is evenly distributed.

    ~3 min
    Sifting is crucial to prevent lumps in the matcha powder.

  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium-high speed until creamy and smooth, about 1-2 minutes.

    ~2 min

  4. Gradually add the granulated sugar to the butter. Beat on medium-high speed until light, fluffy, and pale in color, about 3-4 minutes.

    ~4 min
    Scrape down the sides of the bowl halfway through to ensure even mixing.

  5. Add the eggs one at a time, mixing well after each addition until fully incorporated. Mix in the vanilla extract.

    ~2 min

  6. Turn the mixer to low speed. Add a third of the dry flour-matcha mixture, followed by half of the milk. Repeat, ending with the dry mixture. Mix just until combined—do not overmix.

    ~3 min
    Overmixing at this stage will develop gluten and result in dense cupcakes.

  7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

    ~3 min
    Use a medium ice cream scoop for even portioning.

  8. Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.

    ~18 min

  9. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

    ~60 min
    Cupcakes must be completely cool before frosting, otherwise the buttercream will melt.

  10. While the cupcakes cool, prepare the yuzu buttercream. Beat the room temperature butter in a stand mixer on medium-high speed until pale and creamy, about 4-5 minutes.

    ~5 min

  11. Turn the mixer to low speed and gradually add the sifted powdered sugar. Once incorporated, add the pinch of salt.

    ~3 min

  12. Add the yuzu juice. Increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light and fluffy. If the frosting is too stiff, add the optional heavy cream.

    ~3 min
    Taste the frosting; if you desire a stronger yuzu flavor, add another teaspoon of yuzu juice, balancing with a little more powdered sugar if it becomes too thin.

  13. Transfer the buttercream to a piping bag fitted with a star tip and pipe a generous swirl onto each cooled cupcake.

    ~5 min
    Garnish with a light dusting of matcha powder or a tiny piece of candied citrus peel if desired.
Nutrition
480
Calories
4
Protein (g)
62
Carbs (g)
25
Fat (g)
15
Sat. Fat (g)
1
Fiber (g)
48
Sugar (g)
115
Sodium (mg)
95
Cholesterol (mg)
Equipment
  • 12-cup muffin tin
  • Cupcake liners
  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk
  • Sifter or fine-mesh strainer
  • Piping bag and star tip
Tips & Storage
  • Always use 'culinary grade' or 'ceremonial grade' matcha for baking. Lower grades can taste dull and have a muddy yellowish-green color.
  • Yuzu juice is very tart and aromatic. If you cannot find yuzu juice, a mix of half lemon and half mandarin orange juice can mimic its profile, though it won't be exactly the same.
  • Ensure all dairy ingredients (butter, eggs, milk) are at room temperature to create a smooth, emulsified batter.
  • Storage: Store leftover frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 30 minutes before eating so the buttercream can soften.
Tags
baking bright buttercream citrus cupcakes dessert earthy elegant fluffy fusion green-tea japanese-inspired matcha nut_free party spring sweet-tart tea-time treats vegetarian yuzu

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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