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Mini Matcha Cupcakes with Lavender Frosting Recipe

Mini Matcha Cupcakes with Lavender Frosting Recipe
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★★★★★

5.1 from 10 reviews

These Mini Matcha Cupcakes with Lavender Frosting are a delightful fusion of earthy matcha flavor balanced by the floral, creamy lavender buttercream. Perfectly sized for parties or teatime, these cupcakes offer a unique and elegant twist on a classic treat, combining Japanese-inspired matcha with fragrant lavender frosting to create a visually stunning and delicious dessert.

Ingredients

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Mini Matcha Cupcakes

  • 3/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp matcha powder
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/3 cup milk

Lavender Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2–4 Tbsp milk
  • 1/2 tsp dried lavender buds
  • 1–2 drops light purple food coloring (optional)

Instructions

  1. Preheat and prepare cupcake pan: Preheat your oven to 350°F (175°C). Line your mini cupcake pan with cupcake liners to prevent sticking.
  2. Create cupcake batter: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes fluffy and pale. Add the egg and mix well to combine.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and matcha powder ensuring they’re evenly mixed.
  4. Mix dry and wet ingredients: Alternately add half of the dry ingredients and some milk to the butter-sugar-egg mixture, mixing gently after each addition. First add half the flour mixture, mix, then add the milk and mix, and finally add the remaining flour mixture. Stir until smooth but be careful not to over-mix to keep the cupcakes tender.
  5. Fill cupcake liners: Spoon about 1 tablespoon of batter into each mini cupcake liner until all batter is used.
  6. Bake the cupcakes: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack before frosting.
  7. Steep lavender milk: Heat 4 tablespoons of milk in a microwave-safe container for 30-40 seconds until hot and just starting to bubble. Add 1/2 teaspoon dried lavender buds and let steep for 4-5 minutes, depending on desired lavender flavor intensity. Strain out the buds before using the milk in frosting.
  8. Make lavender frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar, mixing well after each addition.
  9. Add lavender milk and color: Add 2-3 tablespoons of the lavender-infused milk to the butter-sugar mixture along with 1-2 drops of light purple food coloring if desired. Mix well until frosting reaches a smooth and spreadable consistency. Add more milk if frosting is too thick, a teaspoon at a time.
  10. Pipe the frosting: Once the cupcakes are completely cooled, fill a piping bag fitted with a star tip (such as Wilton 1M) with the lavender frosting. Pipe elegant swirls of frosting onto each mini matcha cupcake.

Notes

  • Do not over-mix the batter to keep cupcakes light and fluffy.
  • Steep lavender in milk carefully; too long can make frosting bitter.
  • Use good quality matcha powder for the best flavor and vibrant color.
  • Lavender frosting can be made a day ahead and stored covered in the refrigerator; bring to room temperature and re-whip before piping.
  • If you don’t have mini cupcake pans, regular size can be used but will require longer baking times.

Nutrition

Keywords: mini matcha cupcakes, lavender frosting, matcha dessert, green tea cupcakes, floral buttercream, Japanese dessert, easy cupcake recipe, tea party dessert

Find it online: https://thefoodrecipe.com/mini-matcha-cupcakes-with-lavender-frosting-recipe/