Home · Recipes · Cupcakes & Muffins Matcha Azuki Cupcakes Author: Maryanne CabreraPublished: Sep 20, 2011Updated: Jul 7, 2023 View Recipe14 ReviewsThis post may contain affiliate links. Read our disclosure policy. Matcha azuki cupcakes combine the popular flavors green tea and red bean in a portable little treat! Green tea and red bean go together like peanut and jelly. Delicious on their own, but even better when paired together. The depth of flavor in these cupcakes can be attributed to the slight bitterness of the matcha and the sweetness of red bean paste. Matcha Cupcakes Azuki or adzuki red bean is frequently used in Asian foods, especially in Chinese and Japanese cuisines. Sweetened red bean paste is used as a filled in cakes, pastries, and baked bread buns. Azuki beans are also made into soups and teas. And, it is made into one of my favorites- red bean ice cream! Baking with Matcha Matcha is Japanese green tea leaves ground into a fine powder. Traditionally, the powder is whisked with hot water to make tea. This powder is easily added into your favorite baked goods and drinks: cupcakes, pound cakes, breads, and lattes. Unfortunately, the global popularity of matcha has also opened the market to all sorts of lower quality matcha powder. Not all matcha is created equal. Matcha powder comes in a wide range of quality, color, and taste. Generally, the more expensive the matcha powder, the brighter and more vibrant the green color. As you can see in the image above, matcha powder ranges from muted brownish-green (top) to bright green (bottom). Where to buy matcha? I suggest shopping around and visiting any nearby Asian markets. Great places to start include: Mitsuwa, Nijiya, Tokyo Central, and 99 Ranch Market. Try out different brands and find one that suits your liking. I recommend using bright, green colored, high quality matcha. Here are some brands I recommend: Matchabar ceremonial , Matchabar culinary, and Chamberlain. Regardless of whether the matcha powder is labeled as ceremonial, barista, or culinary grade, pay attention to the color! The color is a huge indicator of its quality. Make sure to use PURE 100% matcha powder. Do not sure matcha powder mixed with sugar or cut with milk powder. Reverse Creaming Method As the name suggests, reverse creaming is the opposite of traditional creaming. It is also known as the paste method or two-stage creaming method. In this method, the dry ingredients are first whisked together. Then, butter is added and combined with the dry ingredients until the mixture resembles crumbly, coarse sand. Eggs and any remaining liquids are then added until the mixture is thick and smooth. The reverse creaming method produces cakes with little to no air pockets. The baked cake may not rise as high as a creamed method cake batter, but the cake itself is much softer and more tender. A flatter cake is best for frosted cupcakes. It’s easier to add frosting to a flat surface than a domed one. use a small round cookie cutter to punch out cavity. use cutter in center of cooled cupcake. cookie cutter should pick up the excess cupcake. Prepare Cupcakes for Filling Punch a shallow hole into the cooled matcha cupcakes. Use a small round cookie cutter (3cm diameter) works best. Make sure the cupcakes have cooled to room temperature! You may use the fat end of a piping tip, or simply use a pairing knife to cut out a hole. Snack on the cut out cake scrapes. Prepared Azuki: Sweetened Red Bean Sweetened red beans are used to flavor ice cream, as a filling in breads and steamed buns, and stewed to make dessert soups. Preparing homemade sweetened red bean is rather time consuming. It’s best to simply buy the canned sweetened azuki (red bean) at Asian supermarkets. I highly recommend the Shirakiku sweetened red bean showed above. It is labeled as “yude azuki,” “prepared red bean,” or “sweetened red bean.” Asian supermarkets carry a wide variety of canned sweet red beans. Be sure to get one that is sweetened! It might also be labeled as “prepared sweet azuki” or “azuki red beans.” There are three preparations of red bean: whole, mashed, or puree. I suggest using whole or mashed. Matcha Buttercream There are three types of meringue based buttercreams: 1) Swiss, 2) French, and 3) Italian. This matcha buttercream is made using the Italian meringue method. Italian meringue buttercream is the most stable of the buttercream. And, it happens to be the least sweet tasting! For this method, sugar is cooked to 245ºF. The hot sugar syrup is slowly mixed into whipping egg whites. Then, softened butter is added to the mixture. Whip until smooth and creamy. Sifted matcha powder is added to the mixture along with the butter to flavor the buttercream. Serving Tips, Storage, and Leftovers For finishing touch, sift matcha-powdered sugar over the frosted cupcakes. Serve these cupcakes at room temperature. Matcha cupcakes may be made ahead of time. Store assembled and frosted cupcakes in an airtight container in the fridge overnight. Warm to room temperature before serving. Leftovers may be stored in the fridge in an airtight container for up to three days. Related Matcha Red Bean Dessert Recipes Matcha Red Bean Cake Matcha Marshmallow S’mores Shave Ice with Matcha Ice Cream, Red Bean, and Mochi Matcha Red Bean Mousse Cake Matcha Cupcakes Matcha cupcakes filled with sweetened red bean (azuki) and topped with silky matcha buttercream. Prep Time: 25 minutes minutesCook Time: 25 minutes minutesTotal Time: 50 minutes minutes Servings: 12 cupcakes Print Recipe Pin Recipe Rate Recipe IngredientsMatcha Cupcakes:1 ½ cup all-purpose flour (195 g)1 cup granulated sugar (200 g)4 teaspoons matcha powder2 teaspoons baking powder *½ teaspoon fine sea salt or kosher salt*½ cup unsalted butter (113 g) cut into cubes, room temperature2 Tablespoon grape seed oil (25 g ), or other neutral flavored oil1 large egg , room temp½ cup whole milk (115 g), room temp7 oz canned sweetened red beanMatcha Buttercream (Italian Meringue Base):1 ¼ cup granulated sugar (225 g)¼ cup water (30 g)½ cup egg whites (130 g)1 ½ cup unsalted butter (340 g) cut into tablespoons, room temperature1 Tablespoon matcha powder *¼ teaspoon fine sea salt or kosher salt* Instructions Matcha Cupcakes:Preheat over to 325℉. Line standard size muffin tin with paper liners. Set aside.Combine flours, sugar, matcha powder, baking powder and salt in the bowl of an electric mixer with a paddle attachment. Mix on low speed until combined. Add butter cubes. Mix on low speed until mixture resembles crumbly, coarse sand. (This is the reverse creaming method.)In a large measuring cup, whisk together egg, oil, and milk. With the mixer running on medium speed, add the wet ingredients to the dry in three additions. Scrape down sides of bowl before each addition. Mix until all ingredients are incorporated, being careful not to over-mix.Divide batter among lined cupcake pan, filling a little over ⅔ full. Bake 20-25 minutes, until a toothpick inserted in the center comes out clean.Transfer to wire rack to cool. Once cupcakes have cooled, stamp out center with a small round cutter. Fill cupcake cavity with sweetened red bean. Matcha Buttercream (Italian Meringue Base):Combine sugar and water in a heavy bottomed sauce pot. Stir until it resembles wet sand. Set over high heat and cook until candy thermometer reads 245℉.NOTE: Do not stir or disturb the sugar solution as it cooks. Agitation will cause unwanted crystallization in the sugar solution. If any sugar splashes onto the sides of the saucepan, use a pastry brush soaked in water to dilute any crystal formation.While the sugar is cooking, pour egg whites into the bowl of stand mixer fitted with a whisk attachment. Whip on low speed until mixture is foamy (it should look like the foam on top of beer). Once foamy, increase to medium speed.NOTE: Starting at a low speed helps to make for a stronger meringue.Once sugar reaches 245℉, remove from heat and carefully pour hot sugar into the whipping egg whites in a slow and steady stream. Increase to medium-high speed once all the sugar mixture has been added. Continue to whip until the mixing bowl is slightly warmer than room temperature to the touch, about 80℉.Turn down the mixer to medium speed and slowly add the butter a couple tablespoons at a time. Continue to whip at medium speed until half the butter has been added. Stop mixer. Sift in matcha powder. Continue mixing. Add remaining butter a few tablespoons at a time. Add in salt. Whip until buttercream is smooth and creamy. Author: Maryanne Cabrera Course: DessertCuisine: American, JapaneseKeyword: matcha cupcakes, matcha red bean, green tea cupcakes, matcha buttercream Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.