Summer Fruit Cupcakes with Matcha Buttercream

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My favorite thing ever is when I can tint a frosting without food dye.

I’m not one of those robots you see preaching on street corners about the demerits of food dye and how it’s harming our children’s children – what, you don’t have those robots where you live? – but I dislike using food dye mostly because I’m lazy.

(We’ve talked about this before.)

I always waste the dye. Either I use way too much, or I spill it on myself, or the color isn’t what I wanted at all and I try to fix it by adding every other color I own. So when my dear human friend Reece sent me matcha powder, I knew I had to put in the buttercream. Not just for the flavor, but the color too! Isn’t it pretty? Yeah. It is.

With this recipe, it is possible to eat green tea with a spoon. Done.

Any-Fruit-You-Want Cupcakes
makes 12

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
2 tsp vanilla extract
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups fresh or frozen fruit, chopped to roughly the same size (I used a frozen mixed fruit bag of mango, peach, pineapple, and strawberry – delicious!)

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.

3. In a separate medium-sized bowl, whisk together flour, baking powder, and salt. Add half of the flour mixture to the butter mixture, followed by the milk. Add the remaining flour mixture and mix until just combined. Gently fold in frozen fruit.

4. Bake for 22-24 minutes or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Matcha Buttercream
from Daisy Chubb’s Tea and Treats

1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 tbsp vanilla extract
1 tbsp matcha
1-2 tsp milk

1. In a large bowl, cream together butter and powdered sugar. Add vanilla extract and matcha, mixing until completely combined. Add milk to reach your desired consistency.

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    • Thank you! They were delicious! Not that I know that for sure, of course, being a robot and all. But. They were delicious.

  1. Pingback: Summer Fruit Cupcakes with Matcha Buttercream

  2. My matcha buttercream looked like it was starting to separate….any suggestions? I beat in more powdered sugar to the buttercream after it was done because I wanted more sweetness…do you think that could be the problem?

    • Hmm, how long did you beat the buttercream? If you beat for too long, it might begin to separate. How much more powdered sugar did you add? I don’t think it would make that big of a difference.

      • I realized I accidently used the wrong measuring cup for the powdered sugar so the proportions were wrong! The 2nd time around it came out way better. The 3rd time, I sifted the powdere sugar and it was perfect- not overly sweet.

        • That’s great! Did you prefer the sifted powdered sugar buttercream to the non-sifted? I go back and forth on that.

  3. Can you make this buttercream without the matcha? It sounds great to me but I’m on the hunt for a buttercream and fruit cupcake for my fiancé’s birthday and I don’t think he’d dig the matcha. 😉

    • Sure enough! Just omit the matcha and eyeball the consistency (add more powdered sugar if needed). Hope it works out for you! 🙂

  4. Pingback: Summer Fruit Cupcakes with Matcha Buttercream | Cupcake Recipes