Mini Matcha Cupcakes with Lavender Frosting Recipe
Introduction
These Mini Matcha Cupcakes with Lavender Frosting offer a delightful blend of earthy matcha and floral lavender flavors. Perfectly bite-sized, they make a charming treat for any occasion. Enjoy the subtle green tea notes complemented by a creamy, fragrant frosting.
Ingredients
- 3/4 cup flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp matcha powder
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 egg
- 1/3 cup milk
- 1/2 cup butter, softened (for frosting)
- 2 cups powdered sugar
- 2-4 Tbsp milk (for frosting)
- 1/2 tsp lavender buds
- 1-2 drops light purple food coloring (optional)
Instructions
- Step 1: Preheat your oven to 350°F. Line a mini cupcake pan with paper liners.
- Step 2: In a large bowl, cream together the 1/4 cup softened butter and granulated sugar until fluffy.
- Step 3: Beat the egg into the creamed butter and sugar mixture until well combined.
- Step 4: In a separate bowl, whisk together flour, baking powder, salt, and matcha powder.
- Step 5: Add half of the dry ingredients to the wet mixture and mix. Then pour in the milk and mix again. Finally, add the remaining dry ingredients and stir until smooth, being careful not to over-mix.
- Step 6: Spoon about 1 tablespoon of batter into each mini cupcake liner.
- Step 7: Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Step 8: Allow cupcakes to cool completely before frosting.
- Step 9: To make the lavender frosting, cream 1/2 cup softened butter until smooth. Gradually add powdered sugar, mixing well.
- Step 10: Add 2-4 tablespoons of milk as needed to reach desired frosting consistency.
- Step 11: Stir in lavender buds and optionally add 1-2 drops of light purple food coloring.
- Step 12: Frost the cooled cupcakes using a piping bag or a knife, then serve.
Tips & Variations
- Sift the matcha powder with the dry ingredients to avoid clumps.
- For a stronger lavender flavor, infuse the milk with lavender buds warmed gently before adding to the batter or frosting.
- Use white chocolate chips in the batter for a sweet contrast.
- Swap the lavender buds for dried rose petals if preferred.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. The frosting may firm up when chilled, so let it soften slightly to retain its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular-sized cupcake pans instead of mini?
Yes, you can bake these in a regular cupcake pan. Increase baking time to about 18-20 minutes, and check doneness with a toothpick.
Where can I buy matcha powder?
Matcha powder is commonly available at health food stores, Asian markets, or online. Look for culinary grade for baking purposes.
PrintMini Matcha Cupcakes with Lavender Frosting Recipe
Delight in these Mini Matcha Cupcakes topped with a delicate Lavender Frosting. These bite-sized treats blend the earthy flavor of matcha with a subtly floral, creamy lavender frosting, perfect for an elegant tea party or a unique dessert offering.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 24 mini cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
- Diet: Vegetarian
Ingredients
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
- Preheat and Prep: Preheat your oven to 350°F (175°C). Prepare a mini cupcake pan by lining it with cupcake liners.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes with an electric mixer.
- Add Egg: Beat in the egg until fully combined with the butter and sugar mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and matcha powder until evenly blended.
- Combine Batter: Alternately add the dry ingredients and milk to the butter mixture: first add half of the dry ingredients and mix gently, then pour in the milk and mix, followed by the remaining dry ingredients. Mix until smooth but avoid overmixing to keep cupcakes tender.
- Fill Cupcake Liners: Spoon the batter into the prepared mini cupcake liners, using about 1 tablespoon of batter per mini cupcake.
- Bake: Place the pan in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare Frosting: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix well. Add 2 tablespoons of milk to start and beat until smooth. Adjust the consistency with more milk if needed.
- Add Lavender and Color: Stir in the dried lavender buds and, if desired, a few drops of light purple food coloring to tint the frosting.
- Frost Cupcakes: Once cupcakes are fully cooled, frost them generously with the lavender frosting using a spatula or piping bag.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting the frosting.
- Adjust milk in frosting to get the desired consistency for easier spreading or piping.
- Optional: Sift the powdered sugar to avoid lumps in the frosting.
- Use culinary-grade dried lavender buds for the best flavor and to avoid bitterness.
- For a stronger matcha flavor, you can increase the matcha powder up to 3 tablespoons.
Keywords: Mini Matcha Cupcakes, Lavender Frosting, matcha desserts, tea party cupcakes, Japanese dessert, floral frosting, bite-sized cupcakes
