Strawberry Matcha Cupcakes

These Strawberry Matcha Cupcakes bring together earthy matcha and a hint of sweetness for a fresh take on cupcake season. Made with Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar, the batter bakes up with a light texture and balanced flavor that lets the matcha shine. Perfect for pairing with a fruity frosting or enjoying as-is.

Prep Time

30 minutes (for both cupcakes + frosting)

Bake Time

10-15 minutes

Yields

12 cupcakes

Marley Goldin

As a Mom, certified foodie, content creator, and qualified environmental scientist, Marley is dedicated to creating attainable, sustainable recipes and sharing them along with her favorite green tips for living a more environmentally friendly lifestyle.

Ingredients


Matcha Cupcakes

  • 1¼ cup all-purpose flour
  • 1 cup Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tbsp matcha
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 cup milk of choice

Strawberry Cream Cheese Frosting

  • 5 oz strawberries (about 1 cup diced)
  • 8 oz block cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups Florida Crystals® Regenerative Organic Certified® Powdered Sugar

Instructions

Matcha Cupcakes

Step 1

Preheat the oven to 350°F and line or grease a standard-sized muffin tin.

Step 2

To a large mixing bowl, add the flour, baking powder, salt, and matcha and use a hand mixer on low to combine.

Step 3

Add the oil and egg, and mix to make a thick dough.

Step 4

With the hand mixer on low, slowly add the milk, until it is well-integrated and you're left with a thin, green batter.

Step 5

Fill each prepared muffin cup ¾ of the way and bake on the top rack for 15-17 minutes. Allow to cool completely before frosting.

Strawberry Cream Cheese Frosting

Step 1

Dice the strawberries and add them to a frying pan with a splash of water over medium-high heat. Cook for about 10-15 minutes, stirring occasionally until the strawberries break down to resemble a smooth jam. If it seems too dry at any point, you can add more splashes of water throughout to keep it moist. Set the cooked strawberries aside to cool completely.

Step 2

In a large mixing bowl, use a hand mixer to beat together the cream cheese and butter until well-combined. Once the strawberry puree is cooled, add it to the bowl and beat to combine.

Step 3

About 1 cup at a time, add the powdered sugar and mix, until all 4 cups are integrated. You can use a piping bag to pipe the frosting on to your cupcakes, or simply spread it on top.

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