Matcha Cupcakes with Azuki Cream Frosting
Enjoy the light and fluffy texture of the azuki frosting combined with the rich matcha cupcakes. It's a sophisticated flavored cupcake that is truly one of a kind!
Ingredients
Matcha cupcakes
- 1 cup all-purpose flour
- 1/3 cup dry vanilla pudding mix
- 1 teaspoon baking powder
- 2 tablespoons matcha powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup milk
Azuki frosting
- 8 oz cream cheese
- 3/4 cup powdered sugar
- 2 cups heavy whipping cream
- 7.4 oz Azuki paste 1 small can (210 g)
Instructions
To make matcha cupcakes
- Preheat oven to 350 °F (175 °C). Line muffin tin with cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, pudding mix, matcha powder and salt. Set aside.
- In a mixer, beat together butter and sugar on medium speed until light and fluffy. On medium speed, beat in eggs, one at a time beating well after each addition.
- Add half of the dry ingredients from above to the butter mixture and mix by hand just until
combined. Add milk and beat until combined. Fold the other half of the dry ingredients into the mixture just until combined. Don't over mix! Fill liners 3/4 full with the batter.
- Bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
- Let them cool for about 10 minutes, remove from pan then frost cupcakes with the azuki frosting.
To make azuki cream frosting
- Using an electric stand mixer, combine cream cheese, powdered sugar and azuki in a large bowl on medium-low speed until smooth.
- Turn the mixer down to medium-low speed and gradually pour the heavy whipping cream. When all the cream has been added and ingredients are completely mixed, turn the mixer up to medium-high and whip until stiff peaks form.