White Chocolate Strawberry Matcha Cupcakes
These White Chocolate Strawberry Matcha Cupcakes are sweet, earthy, creamy, and so pretty. Perfect for Galentine’s, date night desserts, or when you just want something pink + pretty 🍓💚
INGREDIENTS
• 1 box vanilla cake mix (or homemade if you prefer)
• 3 tbsp matcha powder
• 1/8 cup water
• White chocolate Jell-O pudding (prepared)
Strawberry Buttercream
• 2 sticks unsalted butter, room temp
• 3½–4 cups powdered sugar
• 1 tsp strawberry extract
1/2 tsp vanilla extract
• 3–4 drops pink food coloring
Toppings
• Melted white chocolate
• Sprinkles
• Icing bows (optional but cute 🎀)
INSTRUCTIONS
1. Prepare vanilla cake batter according to package instructions.
2. In a small bowl, whisk together the matcha and water until smooth.
3.Add the matcha mixture to the cake batter and mix until combined.
4. Bake cupcakes according to package directions. Let cool completely.
5. Hollow out the center of each cupcake and fill with white chocolate pudding.
6. Beat butter until fluffy. Slowly add powdered sugar, then mix in strawberry extract and food coloring.
7. Pipe strawberry buttercream on top of each cupcake.
8. Drizzle with melted white chocolate, add sprinkles before it sets, and finish with an icing bow 🎀
#lemon8partner #lemon8creator #valentinesday #Recipe #cupcakes
I recently made these White Chocolate Strawberry Matcha Cupcakes for a small gathering, and they were a huge hit! What I loved most about this recipe is how it blends the earthy taste of matcha with the sweetness of white chocolate and fresh strawberry buttercream, creating a perfect balance that isn’t too overpowering. When preparing the matcha, I found whisking it thoroughly with water before mixing into the batter helped avoid clumps and gave the cupcakes a subtle green color and unique flavor. One tip is to ensure your butter for the strawberry buttercream is at room temperature; this makes it much easier to get a smooth, fluffy texture. Adding a few drops of pink food coloring gave the frosting a lovely pastel tone that matched the aesthetic perfectly. I also hollowed out the centers of the cooled cupcakes carefully—they held enough white chocolate pudding filling, making each bite moist and indulgent. For an extra touch, drizzling melted white chocolate over the frosting before adding sprinkles and icing bows made the cupcakes look festive and appetizing. They’re ideal for Valentine’s Day, brunch parties, or just whenever you want a pretty and tasty treat. These cupcakes also showcase how versatile matcha can be beyond traditional tea, pairing delightfully with fruity and creamy elements. If you want to customize, substituting vanilla extract with almond extract in the buttercream adds a nice twist. Overall, this recipe is approachable but impressive. It’s a fun way to explore new flavor combinations and make a visually stunning dessert that’s sure to impress your guests or loved ones.
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