Craving for lemon cupcakes with matcha buttercream frosting? You have it, here! Just right on time to welcome the arrival of spring. I am extremely excited to see the sunlight shining through our windows this morning. I have been desperate for a dose (or two) of vitamin D after a horrendous, cold, stormy winter we had here in Oregon. This perfect treat will definitely take you in to spring early to those warm, breeze and the greenery trees. These delicious Lemon Matcha Cupcakes have a fine crumb and a light, fluffy texture, and will have your taste bud dying for more! The citrus semi-sweet cupcakes paired with the light matcha frosting is such a delightful combination. The elusive matcha flavor is blended with the fresh taste of lemon. A friend told me that it almost like you are having green tea with lemon slices—a scrumptious drink on a sunny afternoon. Both flavors complement each other extremely well. The lemon is incorporated in the cupcakes with some refreshing lemon juice and lemon zest. For the frosting, I used sweetened matcha powder to bring out the subtle taste of the cupcake, but the matcha powder may also be sprinkled on to the cupcake for decorating. One thing I learned about baking is that quick recipes do not always mean better. Sometimes, it is worth to put that extra time and thought into the recipe. In return, you will have a delicate lemon cupcake with a hint of green tea. That being said...this is the perfect cupcake if you love light and fluffy texture. Preparing and Baking Lemon Cupcakes To make these Lemon Cupcakes, I pick my favorite vanilla sponge cake and modify the ingredients slightly. Before starting, I make sure all of the cold ingredients are at room temperature, including the milk and eggs. Using medium speed with a whisk attachment, I beat the egg whites until foamy. Without stopping the mixer, I add a pinch of tartar and continue to beat the egg whites at the same speed until soft peak forms. Next, I add granulated sugar and continue to beat the egg whites at high speed just till before stiff peak forms (Photo 1). Then I reduce speed to low and add egg yolks, one at a time (Photo 2) and beat just until the batter is combined (Photo 3). I remove the bowl from the stand mixer and sift cake flour into the egg batter in two additions (Photo 4). I fold the batter gently using a spatula until the flour is well-combined. In a separate bowl, I mix the milk, vegetable oil, lemon juice and zests and a few drops of yellow coloring together. I pour this wet ingredients mixture into the egg batter (Photo 5) and continue to fold it slowly and gently until it becomes smooth and homogeneous (Photo 6). I pour this batter into the prepared muffin tins with cupcake liners. I pour the batter slightly more than 2/3 of the liner as I do not expect this sponge cake to make a dome like the normal cupcake batter would (Photo 8). I bake these cupcakes at 325 degrees F for about 20 minutes. I take them out of the oven and quickly remove them from the tins and invert them onto the wire rack (Photo 8). Be careful when removing these cupcakes as they are very soft. Preparing and Making Matcha Whipped Buttercream To make Matcha Whipped Buttercream, I start beating my softened butter with shortening on medium-high speed for about 2-3 minutes, or until it is light and fluffy (Photo 9). I add powder sugar and sweetened matcha powder and continue to beat on medium high speed for another 1-2 minutes (Photo 10). Then I add milk, food color and vanilla extract and continue to beat for another 30-60 seconds (Photo 11 and 12). I like my buttercream frosting to be light and fluffy, and not too sweet. This is the reason why you don't see any of my buttercream recipes call for more than 3-4 tablespoons of powder sugar. I like my cakes enough to want to keep eating them and not having to worry about those extra calories. Piping Perfect Cupcakes I use a large open star Wilton 2D tip to pipe these perfect ruffle-like swirls cupcake frosting. To duplicate this look, simply place your cupcake on a flat surface, fill the matcha buttercream in a pastry bag fitted with the piping tip. Start in the center and pipe out around the cupcake, building up one layer at a time. Another way to do this is to make a dollop in the center of the cupcake, and then pipe around and on top of the dollop. These Lemon Matcha Cupcakes turned out great! The cupcakes are light and fluffy, and the matcha buttercream frosting is soft with a sweet lovely smell. Together, they make a beautiful, delicious cupcake. So, the next time you are ready to try something new and fun, don't forget to use this cupcake recipe. At that time, I hope you enjoy them as much as I did. xoxo, Tristina Lemon Matcha Cupcakes Recipe Make: 10 cupcakes Total time: 1 hour Ingredients Lemon Sponge Cupcakes
Matcha Whipped Buttercream
Instructions Lemon Sponge Cupcakes
Matcha Whipped Buttercream
*This cupcake recipe is adapted from Bee's Baking. COPYRIGHT © 2017 - SUGAR & PEARLS ~ CAKE DESIGNS BY TRISTINA
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This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesAboutTristina TiepNhu Nguyen is a pharmacist by weekday and a baker by weekend. She is also a wife and a mother of two children. Free Cake Tutorials!Sign up for my newsletter and you will be the first to know about my new recipes and cake tutorials!
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