Blueberry Matcha Cupcakes.
Matcha Cupcakes, frosted with Blueberry Buttercream (to.die.for), topped with a Matcha Macaron.
Actually, this is not the first time I make Matcha Cupcakes. A little while ago, I made these Matcha Chocolate Chip Cupcakes.
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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.
I post cupcake recipes (almost) every Monday, trying to honor #cupcakemondays, created by Kelsie from Itsy Bitsy Kitchen, and Zainab from A Classic Twist.
If you would like to check out some more Cupcake recipes, you can click here.
And these are some of my favorites: Birthday Cupcakes, S’mores Cupcakes, Death by Brigadeiro Cupcakes, and my Romeo and Juliet Cupcakes.
Blueberry Matcha Cupcakes
Ingredients
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
Blueberry Jam
-
2
cups
blueberries
300 grams, 10 oz -
2
tablespoons
maple syrup -
1
tablespoon
cornstarch -
2
tablespoons
cold water
Instructions
Matcha Cupcakes
-
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.
Blueberry Jam
-
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.
To assemble
-
Put frosting in a piping bag lined with tip of choice. Frost cupcakes. Place a matcha macaron on top of cupcakes.
Storage
-
Cupcakes will keep well in the fridge for 3 days, if covered.
These cupcakes look so delicious! I love blueberries and matcha together!
I love the colors in your recipe! I also love that they are all from natural ingredients! Using blueberries to color your frosting is brilliant!
The cupcakes look so flavourful and colourful. It’s going to be a hot favourite with my children.
Wow, there is a lot going on here and I love it. These are such fun cupcakes.
Sempre uma receita melhor que outra!!!! Parabéns Ca!!!!!!
Such pretty colors. I’m really loving the bright color of the blueberry frosting with the lovely green of the macaron.
Thank you Lisa!
As always the most beautiful pictures EVER. These sound delicious but I don’t want to eat them, to pretty
Just one bite won’t hurt! lol
Oh my goodness, these sound absolutely amazing!! I love matcha, so these are perfect!
WHERE HAVE THESE BEEN ALL MY LIFE?! I CAN’T WAIT TO TRY THESE.
Thanks Bethany!
These blueberry matcha cupcakes look amazing! I especially love the presentation with the layers of color!
Thanks Emily!
I LOVE LOVE LOVE the pairing of blueberry and matcha! Delicious!!
These cupcakes are gorgeous!!!! Love Blueberry and added Matcha!!!
Can you substitute canola oil for extra virgin olive oil??
Thank you
for sure, but be aware there might be a slight olive oil taste, I do love the taste of olive oil in baked goods though! and it makes them extra soft and rich
Hello, beauty, can I ask when will the recipe of this delicious Blueberry Cupcakes filled with blueberry curd and topped with blueberry Italian meringue buttercream be released?
thank youuuu