Matcha Cupcakes with Honey Swiss Meringue Buttercream Frosting

Refreshingly different from a traditional cupcake flavor, these Matcha Cupcakes will impress at brunch or afternoon tea. These Matcha Cupcakes have a subtly sweet, smooth, mellow, earthy taste and delicate light but moist crumb. Compliment these cupcakes with Honey Swiss Meringue Buttercream for a frosting that does not detract from the unusual flavor of the cupcake.

Matcha is finely ground powder of specially grown and processed green tea leaves of the Camellia sinensis plant, traditionally consumed in East Asia. Matcha contains the nutrients from the entire tea leaf, which results in a greater amount of caffeine and antioxidants than typically found in green tea. Matcha has skyrocketed in popularity in the last few years provided in shots, lattes, teas and desserts.

You can buy matcha at Asian grocery stores and traditional supermarkets. I purchased a huge bag of MATCHA at Costco, so I’m going to use it in everything now 😂. There are several types of matcha: culinary matcha– this is the one you want for cooking and baking; ceremonial matcha – this is more expensive and usually reserved for drinking; matcha latte mix – this is not the one you want because it is usually presweetened and can contain creamer or dry milk. For these cupcakes use only the culinary or ceremonial, 100% ground with no additives.

According to Wikipedia: As matcha is a concentrated form of green tea, it has been long reputed by enthusiasts for centuries that matcha possesses stronger health benefits associated with green tea. Caffeine is more concentrated in matcha, which Japanese Zen monks have used to stimulate awakeness. A primary matcha benefit is the stress-reducing effect of theanine. Theanine is the most abundant amino acid in green tea along with sucking acid and gallic acid give matcha its umami flavor.

The cake component of my Matcha Cupcake is super simple to make and the resulting cupcake has an amazing fluffy texture and nice mellow green color.

Print Recipe

Matcha Cupcakes

Fluffy and moist matcha cupcakes.

Servings: 18 cupcakes

Ingredients

• 2 cups all purpose flour
• pinch sea salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 tablespoons matcha powder
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 3/4 cup sour cream

Instructions

• Prehear overn to 350 degrees. Line cupcake/muffin pan with paper liners.
• In medium bowl whisk first five (dry) ingredients together until thoroughly blended.
• In a mixer fitted with the paddle attachment, beat butter and sugar together until fluffy, add eggs and mix well.
• Add sour cream and mix until well combined.
• With mixer on low speed, add dry mixture all once an blend until fully combined. Take care not to overmix.
• Fill paper liners 2/3 full. Bake for 15-18 minutes until toothpick comes out with a few crumbs. Cool completely before frosting.
  

I wanted to pair these cupcakes with a delicate and not too sweet frosting. This Honey Swiss Meringue Buttercream works here beautifully. A traditional American buttercream is way too sweet and because honey is the perfect compliment to the matcha flavor, a Swiss meringue frosting is a better alternative. You wouldn’t be able to taste the honey in a frosting with a ton of powdered sugar. You could top thee cupcakes with whipped cream as an alternative to the Honey Swiss Meringue for a different but very nice combination as done here by Wild Wild Whisk.

Print Recipe

Honey Swiss Meringue Buttercream

Delicately honey flavored Swiss meringue buttercream.

Servings: 5 cups

Ingredients

• 6 egg whites
• 1 cup honey
• 2 cups butter, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

• Combine egg whites, honey and sugar in mixing bowl placed over double boiler. Whisk constantly over low-medium heat until honey and sugar are fully dissoved and mixture is very warm to the touch. (approximately 150 degrees)
  
• Remove from heat, fit mixer with whisk attachment and whisk until bowl is cool, mixture is fluffy and stiff peaks form. This can take 8-15 minutes, be patient!
  
• Add the butter in tablesppon increments and beat until combined. Switch to paddle attachment and beat until fluffy. Add vanilla an beat until combined.
  

Notes

If you’re looking for the perfect fluffy buttercream, look no further! This Swiss meringue buttercream is a nice alternative to powdered sugar frostings because it’s not ridiculously sweet, plus it’s so creamy and pipes perfectly too.

Don’t be afraid to make meringue buttercream. Although Swiss Meringue Buttercream and Italian Meringue Buttercream are a bit more involved than American Buttercream or even Cream Cheese Frostings, the final result is worth it. The meringue buttercream frostings are not super sweet and whatever flavor you choose really shines through.

And even if you think you have a disaster (I have many times), the meringue buttercream can be salvaged. I found this tutorial from Serious Eats very helpful to save my meringue buttercream that I bought was toast. Remember, baking is some chemistry and science and a few tweaks can make a surprising difference.

I colored the frosting here to enhance the Spring vibe of these Matcha Cupcakes. I think you will find the Honey Meringue Buttercream Frosting to be a perfect flavor companion with the Matcha Cupcakes.

Matcha is a form of green tea, with lots of heath benefits, that has been enjoyed in China and Japan for hundreds of years. Why not enjoy in the form of a cupcake?