Matcha cake with mulberry buttercream and freeze-dried berries
Introduction
Hey there! If you’re looking for a cupcake that’s a little different but seriously delicious, you have to try these Mulberry Matcha Cupcakes.
The cake is light, fluffy, and full of earthy matcha flavor, and the buttercream is sweet with a pop of tartness from mulberries.
I made these for a family get-together and everyone wanted seconds! They look fancy, but they’re honestly easy to make—and the colors are just gorgeous.
Why I Love This Recipe
Let me tell you why these cupcakes have a special place in my kitchen:
- Unexpected Flavor Combo: Matcha and mulberries aren’t something you find every day, but they work so well together!
- Pretty to Look At: That green and purple color combo is a total show-stopper.
- Moist and Fluffy: The texture is just perfect—not too dense, not too light.
- Not Too Sweet: These aren’t overly sugary, so the flavors really shine.
- Great Conversation Starter: Every time I make these, people are curious (and then obsessed).
Makes: 12 cupcakes
Prep time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes
Macros Information (per cupcake, estimate)
- Calories: 220
- Protein: 3g
- Fat: 10g
- Carbs: 30g
- Sugar: 18g
Why This Recipe Works (Quick Science)
- Oil + Milk: Keeps the cake extra moist without feeling heavy.
- Matcha Powder: Adds flavor and a hint of caffeine, while the bitterness balances the sweet buttercream.
- Freeze-dried Berries: Bring tartness and crunch, which make each bite interesting.
- Room Temp Ingredients: They blend better, making your cupcakes rise evenly and turn out light.
Common Mistakes
- Not Sifting Matcha: Clumpy matcha will ruin the cake texture. Sift it!
- Overmixing Batter: Leads to dense cupcakes. Mix until just combined.
- Butter Not Softened: For smooth buttercream, your butter has to be truly soft, not melted.
- Overbaking: Check early—these bake fast!
What to Serve With
- Green tea or iced matcha lattes
- Fresh berries on the side
- A scoop of vanilla ice cream
- Simple cheese platter for a fancy touch
What You’ll Need
For the Matcha Cupcakes:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp matcha powder, sifted
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk, room temp
- 1/3 cup neutral oil (like canola or grapeseed)
- 2 large eggs, room temp
- 1 tsp vanilla extract
For the Mulberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tbsp mulberry puree (fresh or thawed frozen mulberries, mashed)
- 1–2 tbsp heavy cream or milk
- Pinch of salt
For topping:
- 1/4 cup freeze-dried berries (mulberries, raspberries, or strawberries), crushed
Tools Required
- Mixing bowls (2)
- Hand mixer or stand mixer
- Whisk
- Spatula
- Measuring cups and spoons
- Sifter or fine mesh strainer
- Muffin pan (12-cup)
- Cupcake liners
- Small food processor (for puree, optional)
- Piping bag and tip (for frosting, optional)
Substitutions and Variations
- Mulberries: Sub with blackberries or raspberries if you can’t find mulberries.
- Matcha: Use a good culinary grade matcha for baking. If you don’t have it, try green tea powder, but the flavor will be milder.
- Dairy-Free: Swap milk and butter with plant-based alternatives.
- Oil: Melted coconut oil can work, but it’ll change the flavor slightly.
Make Ahead Tips
- Bake cupcakes up to 2 days ahead and store (unfrosted) in an airtight container.
- Mulberry buttercream can be made 1 day ahead—just whip again before frosting.
- Frosted cupcakes can be stored in the fridge for 1 day; bring to room temp before serving.
Instructions
1. Prep and Preheat
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Sift and Mix Dry Ingredients
In a large bowl, sift together flour, granulated sugar, matcha powder, baking powder, baking soda, and salt. Whisk to combine.
3. Mix Wet Ingredients
In another bowl, whisk together milk, oil, eggs, and vanilla until smooth.
4. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined (don’t overmix).
5. Fill Cupcake Liners
Divide the batter evenly among the cupcake liners (about 3/4 full each).
6. Bake
Bake for 16–18 minutes, or until a toothpick comes out clean. Cool completely before frosting.
7. Make Mulberry Buttercream
In a bowl, beat softened butter until creamy. Add powdered sugar, mulberry puree, salt, and 1 tbsp heavy cream. Beat until smooth and fluffy. Add more cream if needed.
8. Frost Cupcakes
Frost cooled cupcakes with mulberry buttercream using a piping bag or spatula. Sprinkle with crushed freeze-dried berries.
9. Serve
Plate your cupcakes and serve with tea or coffee. Enjoy!
Pro Tips
- Sift that matcha: It clumps easily—sifting makes all the difference!
- Room temp ingredients: This really helps the batter mix evenly.
- Don’t overbake: Start checking at 16 minutes. Overbaked cupcakes = dry cupcakes.
- Cool completely before frosting: Otherwise the buttercream will melt right off.
- Pipe or swirl by hand: No piping bag? Use a zip-top bag with a corner snipped.
Leftovers & Storage
- Unfrosted cupcakes: Store in an airtight container at room temp up to 2 days.
- Frosted cupcakes: Store in the fridge up to 2 days. Bring to room temp before eating.
- Freeze: Unfrosted cupcakes can be frozen for up to 1 month.
FAQ
Can I use regular green tea powder?
You can, but the flavor will be much milder. Try to find real matcha for best results.
What if I can’t find mulberries?
Swap for raspberries or blackberries—they’re just as tasty and easy to find.
Can I make this dairy-free?
Absolutely! Use plant-based milk and butter.
Why are my cupcakes dense?
Usually from overmixing or old baking powder. Mix until just combined and check your leavening.
Conclusion
These Mulberry Matcha Cupcakes are truly something special—bright, beautiful, and packed with unique flavor. They always make me smile, and I hope they do the same for you! If you try them out, please drop a comment below and let me know how it went or if you have any questions. Happy baking!
