I shared my green tea infused cupcake recipe yesterday. I absolutely adore them.
They have just that perfect hint of green tea flavor without overwhelming the sweetness of the cupcake. They’re unique and fun, and when I make them as mini cupcakes, it’s the perfect excuse to have more than one. Of course the perfect topping for these is a matcha buttercream frosting.
I adore the flavor of matcha. I make matcha protein smoothies for breakfast sometimes, and wow are they good.
Have you ever tried matcha before? It’s a softer flavor than typical green tea and is the flavoring you see in green tea ice cream, which of course now I have to make green tea ice cream.
Darn! These are the problems a food blogger faces, ya know?
Buttercream frostings are easy to make, and this matcha buttercream frosting is no different. It comes together in just a few minutes and pipes beautifully.
Make sure your butter is room temperature (but not melted) so that it creams nicely, and you’re good to go.
While I use my matcha buttercream frosting to couple with my green tea infused cupcakes, this works just as well on other desserts, as well.
Top a moist chocolate cake with this matcha buttercream frosting? Yum! A light cake with fresh raspeberries and this matcha buttercream frosting? Sign me up.
Matcha Buttercream Frosting Recipe
Make sure your butter is room temperature. Add it to your mixing bowl and beat it lightly to get it smooth and ensure it isn’t lumpy.
Add the matcha powder and mix gently so that the powder doesn’t fly in the air. It’s very fine (and not cheap), so you don’t want it to disappear from your matcha buttercream frosting before you’ve even started!
Add the milk, vanilla, and salt and mix again until fully combined.
Add the powdered sugar in cup increments, mixing between each addition. Start at a low speed so that the powdered sugar doesn’t fly out of the bowl either.
Once the powdered sugar is fully incorporated, whip to incorporate air for thirty seconds.
As soon as your frosting is ready, add it to your piping bag. To make it easy to fill, turn it partway inside out so you can add the frosting closer to the base of the piping bag and then turn it back up and push the frosting fully to the bottom of the bag.
Make sure your cupcakes have fully cooled – you don’t want your frosting to melt! – then pipe the matcha buttercream frosting onto your cupcakes, making sure to twist the top of your piping bag closed and pushing from the top.
Store your cupcakes in an airtight container on your counter for two to three days. These also freeze well. (I have five left in my freezer right now!)
Just make sure you left them come to room temperature before eating it. The flavor of matcha isn’t as strong when it’s cold, and yes, I do know this from eating one straight from the freezer. They’re so good I couldn’t wait!
Have you ever had a matcha buttercream frosting?
- 12 T butter, room temperature
- 1 T matcha powder
- 1 t vanilla bean paste
- 1/4 t salt
- 2 T milk
- 2 1/2 c powdered sugar
- Add butter to mixing bowl and mix just enough to get it a little looser. Add the matcha powder and mix on low speed to incorporate.
- Add milk, vanilla. and salt and mix again until completely incorporated.
- Add powdered sugar a cup at a time, mixing to incorporate between each addition. Beat for 30 seconds after all powdered sugar is incorporated, then frost your dessert.
Make sure your butter is at room temperature and soft but not melted.
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Nutrition Information:Yield: 15
Amount Per Serving: Calories: 148 Total Fat: 9.3g Cholesterol: 25mg Sodium: 41mg Carbohydrates: 16.8g Fiber: 0g Sugar: 16.4g Protein: .2g