Print

Mini Matcha Cupcakes with Lavender Frosting Recipe

Print Recipe

★★★★★

4.7 from 99 reviews

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.

Ingredients

Scale

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 Prep: Preheat your oven to 350°F (175°C). Prepare a mini cupcake pan by lining it with cupcake liners.
  2. 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.
  3. Add Egg: Beat in the egg until fully combined with the butter and sugar mixture.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and matcha powder until evenly blended.
  5. 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.
  6. Fill Cupcake Liners: Spoon the batter into the prepared mini cupcake liners, using about 1 tablespoon of batter per mini cupcake.
  7. 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.
  8. Cool: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
  9. 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.
  10. 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.
  11. 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

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