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matcha cupcakes with azuki red bean filling.
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Matcha Cupcakes

Matcha cupcakes filled with sweetened red bean (azuki) and topped with silky matcha buttercream.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American, Japanese
Servings: 12 cupcakes

Ingredients

Matcha Cupcakes:

  • 1 ½ cup all-purpose flour (195 g)
  • 1 cup granulated sugar (200 g)
  • 4 teaspoons matcha powder
  • 2 teaspoons baking powder *
  • ½ teaspoon fine sea salt or kosher salt*
  • ½ cup unsalted butter (113 g) cut into cubes, room temperature
  • 2 Tablespoon grape seed oil (25 g ), or other neutral flavored oil
  • 1 large egg , room temp
  • ½ cup whole milk (115 g), room temp
  • 7 oz canned sweetened red bean

Matcha 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 temperature
  • 1 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.