Strawberry Matcha Cupcakes Recipe

Creating a cupcake that feels fresh, vibrant, and balanced can feel like a puzzle. You want something sweet but not sugary. Elegant but not fussy. These Strawberry Matcha Cupcakes achieve exactly that.

You will learn how to make a deeply flavorful matcha cupcake topped with naturally pink strawberry buttercream. You will gain my personal tips on ingredient selection, preparation, and how to get that stunning green and pink contrast. This recipe holds your hand through the process without overwhelming you.

The balance between strawberries and matcha works because both bring something unique. Matcha brings its earthy, slightly grassy undertone. Strawberries give brightness, a soft tartness, and a natural sweetness. Together, they create one of my favorite combinations in my baking notebooks.

Let’s go step-by-step so you can feel confident from start to finish.

Matcha and Strawberry Work So Well Together

Many matcha baking recipes stay on the simple side, pairing matcha with white chocolate or cream. After testing several combinations, I found that strawberries compliment matcha better than most fruits. The acidity lifts the flavor while allowing the green tea notes to stay present without becoming too bitter or heavy.

In these matcha dessert recipes, the buttercream does more than just sit on top. It finishes the cupcake with a fresh note and offers a beautiful natural color that feels cheerful on any dessert table.

I’ve served these cupcakes for spring birthdays, baby showers, and even as part of a larger matcha dessert aesthetic spread. The reaction is always the same: they taste as good as they look.

Ingredients That Make a Difference

For the cupcakes, start with all-purpose flour as your base. The flour holds structure while allowing the matcha to shine.

Choose a high-quality matcha powder. Both culinary and ceremonial grades work here. Ceremonial gives a more vibrant green hue. Culinary offers a slightly stronger tea flavor, which I personally prefer for baking.

Baking powder and baking soda give proper lift. Salt balances sweetness.

Softened unsalted butter combines with granulated sugar to create the tender crumb. I’ve found that creaming the butter and sugar for a full three minutes introduces just the right amount of air, producing soft, light cupcakes.

Eggs bring structure and moisture. Use room-temperature eggs for even mixing.

Vanilla extract softens the tea’s sharp edges while whole milk and sour cream give both moisture and richness, allowing the matcha to remain balanced in the final bite.

For the strawberry puree, fresh strawberries are essential. Avoid frozen if possible, as they introduce extra water. Lemon juice and a small amount of sugar heighten the flavor, making the puree vibrant without being too sweet.

In the buttercream, use softened unsalted butter, powdered sugar, cooled strawberry puree, vanilla, and a pinch of salt. If you want stronger pink tones for your matcha cake decoration, a drop or two of natural pink or red food coloring does the job.

Step-by-Step: Making the Strawberry Puree

Begin with fresh strawberries, chopped into small pieces. Combine them in a saucepan with lemon juice and sugar.

Cook the mixture over medium heat, stirring occasionally. The strawberries will break down and release their juices. Once the mixture thickens, take it off the heat.

Use a blender or immersion blender to puree the mixture until smooth. I always strain the puree to remove seeds, giving a velvety texture to the buttercream.

Cool the puree completely before incorporating into the frosting. Warm puree will thin your buttercream too much.

Step-by-Step: Preparing the Matcha Cupcakes

Preheat your oven and line your muffin tin.

In one bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt.

In a separate mixing bowl, cream your butter and sugar until light and fluffy. This step sets up your texture.

Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

Alternate adding your dry ingredients and the milk-sour cream mixture, starting and ending with dry. This alternating method keeps the batter smooth and well-incorporated.

Divide the batter evenly into the cupcake liners, filling them about two-thirds full. Bake until a toothpick comes out clean.

Cool the cupcakes fully on a wire rack before frosting.

Step-by-Step: Making the Strawberry Buttercream

Start with softened butter and beat it until creamy.

Add powdered sugar gradually. This prevents clumps and allows the buttercream to stay light.

Mix in vanilla extract and a pinch of salt.

Slowly incorporate your cooled strawberry puree one tablespoon at a time. Stop when you reach your desired consistency. The puree gives both flavor and soft pink color.

If you want a stronger color, add one or two drops of natural pink food coloring.

Assembling the Strawberry Matcha Cupcakes

After cooling, you may optionally core the center of each cupcake and spoon in some extra strawberry puree for added flavor.

Fill your piping bag with the strawberry buttercream and decorate each cupcake. I prefer a simple swirl, but you can experiment with your own matcha cake design for different occasions.

The green cupcake base and the pink frosting create a color combination that looks beautiful for matcha birthday cakes, brunch tables, or spring events.

Serving and Storing Tips

Serve these cupcakes the same day for the freshest flavor and texture. The frosting holds well at room temperature for several hours.

For storage, place the cupcakes in an airtight container and refrigerate if keeping overnight. Bring them back to room temperature before serving to restore their softness.

The butter-based frosting holds its structure nicely even after refrigeration, unlike whipped cream-based toppings that collapse. This makes these cupcakes reliable for advance preparation.

I’ve also frozen batches successfully. Freeze unfrosted cupcakes tightly wrapped, then thaw and frost before serving.

Related Matcha Desserts to Try Next

If you enjoy this balance of flavors, you may also like my Matcha Crinkle Cookies for a soft, chewy cookie option.

For a beautiful swirl effect, see my Strawberry Matcha Marble Cookies.

If you want something slightly denser, my Matcha Pound Cake delivers excellent matcha flavor.

Or explore a tender loaf like my Matcha Banana Bread with White Chocolate.

Each offers another way to enjoy matcha baking recipes while exploring texture, flavor, and color variations.

Save This Recipe and Share Your Baking

I encourage you to pin this recipe for later and add it to your matcha dessert aesthetic board for your next celebration.

If you try this recipe, please share your results or questions in the comments. I read every one and love seeing how your bakes turn out.

Let’s keep building this baking community together.

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