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Matcha Strawberry Cupcakes

Matcha cupcakes with strawberry jam filling and strawberry buttercream.
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Servings: 12 cupcakes
Author: Billy's Bakery | Martha Stewart


  • Cupcakes:
  • ¾ cup + 2 tablespoons cake flour not self-rising
  • ½ cup + 2 tablespoons all-purpose flour
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon fresh matcha powder
  • ½ cup unsalted butter softened, cut into 1-inch cubes
  • 2 large eggs
  • ½ cup whole milk
  • ½ teaspoon pure vanilla extract
  • Strawberry jam or preserves
  • Buttercream:
  • 2 large egg whites
  • ½ cup + 2 tablespoons sugar
  • 1 ½ sticks unsalted butter softened, cut into small pieces
  • ¾ cup fresh strawberries pureed


  • For the cupcakes: Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder; mix on low speed until combined. Add butter, mixing until the cubes of butter are peanut-sized or a little smaller.
  • In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  • Divide batter evenly among liners, filling about ⅔ full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  • Transfer to a wire rack to cool completely. Once cupcakes have cooled completely, using the cone method, fill cupcakes with strawberry jam or preserves.
  • For the buttercream: Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
  • Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
  • Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.


Because of the egg whites and jam in these cupcakes, it is best to store them in the refrigerator. Let them return to room temperature again before enjoying.