Lemon Matcha Cupcakes
March 19, 2017
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.
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.
Total time: 1 hour
Ingredients
Lemon Sponge Cupcakes
- 2 medium eggs, room temperature
- 44 g of cake flour, sifted
- 36 g of granulated sugar
- 20 g of whole milk, room temperature
- 13 g of vegetable oil
- 1 teaspoon of lemon juice or extract
- A pinch of lemon zest
- A pinch of salt
- A pinch of cream of tartar
- Yellow coloring (optional)
Matcha Whipped Buttercream
- 1/2 cup (1 stick) of unsalted butter, softened
- 3 tablespoons of shortening
- 3 tablespoons of powder sugar
- 2 teaspoons of sweetened matcha powder
- 3 tablespoons of whole milk
- 1 teaspoon of pure vanilla extract
- Green coloring (optional)
Instructions
Lemon Sponge Cupcakes
- Preheat the oven to 325 degrees F. Prepare muffins tins with cupcake liners.
- In a clean mixing bowl, whisk egg whites on medium speed until foamy for about 30 seconds. Add cream of tartar and continue to whisk until soft peaks form for about 1 minute. Add granulated sugar and increase to high speed and whisk until just before stiff peaks form for another 1 minute.
- Add egg yolks into the egg white batter, one at a time, and beat on low until combined. Do NOT over beat the batter.
- Sift cake flour and salt over the egg batter in 2 additions. Using a rubber spatula to fold until the mixture is well-combined.
- In a clean bowl, mix together whole milk, vegetable oil, lemon juice or extract, lemon zest and yellow food coloring until combined. Pour this liquid mixture into the egg batter and fold gently until the batter is homogeneous. Do NOT stir as you can deflate the egg batter.
- Pour about 2/3 of the batter into the prepared muffin tins. Bake for 15-20 minutes or just until cupcakes start to turn yellow or until a skewer inserted come out clean.
- Remove cupcakes from oven and then invert onto wire rack. Cool completely before frosting.
Matcha Whipped Buttercream
- In a clean mixing bowl, cream together butter and shortening in a stand mixer for about 2-3 minutes.
- Add powder sugar and matcha powder and beat on medium until light and fluffy for another 1-2 minutes.
- Add milk, vanilla extract, and green food coloring and beat again for another 1-2 minutes or until achieve the desired consistency.
- Pipe buttercream on top of the cupcake using an open star Wilton 2D piping tip.
*This cupcake recipe is adapted from Bee's Baking.
COPYRIGHT © 2017 - SUGAR & PEARLS ~ CAKE DESIGNS BY TRISTINA