Blueberry Matcha Cupcakes.
Matcha Cupcakes, frosted with Blueberry Buttercream (to.die.for), topped with a Matcha Macaron.
And that’s the showstopper I bring to you today.
I often get asked which matcha brand I use for baking.
This is the matcha I use for baking.
I’ve used many other brands before, and most worked fine. But Jade Leaf is the one I am using at the moment.
Actually, this is not the first time I make Matcha Cupcakes. A little while ago, I made these Matcha Chocolate Chip Cupcakes.
And they were as wonderful as they sound.
But a few days ago, I decided to reshoot my Matcha Macarons recipe. And I decided that the macarons would look great on top of a pretty cupcake.
The Blueberry Buttercream frosting came out this amazing color! I was stunned!
I simply made a very quick and easy blueberry jam, then added it to my buttercream frosting.
So easy! And the taste was phenomenal! I was seriously impressed with the color.
The cupcakes were so moist on the inside.
My main tips for moist and fluffy cupcakes are:
1- Don’t overmix the batter
2- Don’t overbake the cupcakes
If you avoid those two things, you will end up with moist and fluffy cupcakes.
If you don’t want to make the Matcha Macarons for the top, you can just pipe the frosting, it will be just as beautiful. But you might have some fun making macarons too.
And you don’t even have to make them the same day. The macarons will be good in the fridge for up to 5 days, and in the freezer for up to 1-2 months. I try not to go over 1 month when freezing macarons, but I am sure they would be fine if kept in a closed container for up to 2 months.
I always love putting something extra on top of my cupcakes, because it makes them even more special. Like cupcakes need more reasons to be considered awesome. But I am from the opinion that anything and anyone can be improved, even if they are already super amazing. There’s always a step above. So this is my way to go the extra mile a little bit.
If you would like to check out some more Cupcake recipes, you can click here.
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Blueberry Matcha Cupcakes
- 1 1/4 cup all-purpose flour 159 grams, 5.6 oz
- 2 teaspoons matcha powder
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 2 large eggs
- 1/2 cup canola oil 118 grams, 4.1 oz
- 3/4 cup sugar 150 grams, 5.29 oz
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk 122 grams, 4.3 oz
Blueberry Buttercream Frosting
- 1/4 cup blueberry jam recipe below (84 grams, 2.9 oz)
- 1/2 cup unsalted butter softened (113 grams, 4 oz)
- 2 cups powdered sugar sifted (255 grams, 9 oz)
- 1 teaspoon vanilla extract
- 2 cups blueberries 300 grams, 10 oz
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Start by sifting the flour, matcha, baking powder, baking soda, and table salt together. Set aside.
- In a large bowl, add eggs, whisk for 30 seconds. Add oil, whisk for another 30-45 seconds, until well incorporated.
- Pre-heat the oven to 350F.
- Prepare a cupcake pan with 12 cupcake liners, or butter and flour the cupcake cavities.
- Add the sugar to the egg/oil mixture. Whisk for one minute, until incorporated.
- Add vanilla extract. Mix to combine.
- Add half of the flour mixture, folding slowly with the spatula.
- Add the buttermilk and fold again. If you notice too many lumps, use a whisk to make the batter smooth, just be careful not to overmix or over whisk the batter, because that might result in a dry and tough cupcake.
- At last, add the remaining flour. Fold until just incorporated.
- Divide batter evenly between the cupcake cavities, filling each one up to about 3/4 of the capacity.
- Bake in pre-heated oven for 10-12 minutes, until cupcakes look slightly golden on top, and a toothpick comes out clean when inserted in the cupcakes. Or you could also test it by gently touching the top of a cupcake with your finger, if the cupcake springs back, means it’s already baked. Be careful not to overbake your cupcakes, or they will be tough and dry when they cool down.
- Set them aside to cool.
Blueberry Buttercream Frosting
- For this Blueberry Buttercream Frosting, first make the blueberry jam and set it aside to cool completely in the fridge.
- If you would like to use store-bought jam, that’s fine, but I cannot guarantee that the buttercream will be the same, because of how sweet your jam is, or if it’s been strained or not, and etc. So, just keep that in mind if you choose not to use this Blueberry Jam recipe I have below. Again, it’s totally fine if you don’t, but be aware of the different results you might obtain.
- Start by creaming the butter in the bowl of a stand mixer, a hand mixer will work fine as well.
- Cream butter for about 2 minutes.
- With the mixer off, add powdered sugar in. Stir the mixture in the lowest setting, until the sugar is incorporated.
- Then, turn speed to medium high and cream buttercream for about 1-2 more minutes, until fluffy.
- Add vanilla and jam to the bowl, mix on low until incorporated. Raise speed to medium high and cream for 30 seconds or so. Make sure to scrape the bowl and turn the mixer on again, until the frosting is smooth.
- If you find that your buttercream is too runny, not solid enough, first check the temperature of your butter. Make sure not to use butter that’s too soft. The butter should be just at room temperature. If your butter temperature isn’t the problem, then add some more sifted powdered sugar, by the tablespoons, mixing until you achieve the desired consistency.
- Alternatively, if the buttercream seems too dry and stiff, add one more tablespoon of jam (or milk, or any other liquid) at a time, until you reach the desired consistency.
- Mix blueberries and maple syrup in a small saucepan.
- Bring it to a boil over medium high heat.
- Reduce heat to medium low, once it reaches a boil.
- Start to press down on blueberries and stir the mixture frequently as it cooks.
- Mix water and cornstarch in a small bowl. Set aside.
- Once the mixture has cooked for about 5 minutes, add cornstarch and water mixture.
- Stir constantly as it cooks for another 2 minutes or until thickened.
- Pour mixture into a bowl, through a fine mesh sieve, stir vigorously to be able to extract all of the juice from the jam.
- When it doesn’t seem like there’s any more juice left, only pulp, discard the pulp. Let jam cool down. Refrigerate until completely cold.
- Put frosting in a piping bag lined with tip of choice. Frost cupcakes. Place a matcha macaron on top of cupcakes.
- Cupcakes will keep well in the fridge for 3 days, if covered.