Matcha Strawberry Cream Cheese Cupcakes

This matcha cake recipe isadapted from Sandra Liew, Feast By Sandra @feastbysandra

Strawberries and matcha are a delicious pairing and so I like to top this loaf cake with a cream cheese frosting for a fancy fusion alternative to a matcha loaf cake. 

Makes 12 small cupcakes 

Total time: 1.5 hrs

For the matcha cakes:

125 gr or 3/4 cup ground almonds or almond meal 

180 gr or 3/4 cups salted butter, melted and cooled

5 egg whites

1 tbsp baking powder

70 gr or 1/2 cup + 1 tbsp flour, sifted 

1 tbsp matcha powder, sifted 

200 gr or 2 cups icing sugar, sifted

A pinch of salt

For the strawberry cream cheese frosting:

1/2 cup of strawberries, diced 

110 gr or 4 tbsp cream cheese at room temperature 

55 gr or 2 tbsp unsalted butter at room temperature 

1 tbsp water

1/2 tsp vanilla extract 

1 tsp white sugar 

1/4 cup icing sugar, adjust to taste 

Set the oven at 375 F.

To make the matcha cupcakes, whisk the egg whites with a pinch of salt until soft peaks form.

Add the flour, ground almonds, butter, baking powder, matcha powder and icing sugar and mix to combine. 

Pour into cupcake/ muffin cups and bake for 20-25min until a toothpick comes out clean. 

While the cakes are baking, make the frosting:

On low heat, simmer the strawberries with 1 tsp of white sugar and 1 tbsp water for 20 min, stirring frequently to ensure it doesn’t burn. Cook until the strawberries are soft and reduced. Set aside to cool. 

Use an electric mixer to combine cream cheese, butter, icing sugar and vanilla extract. Add the cooled strawberry mixture and mix until combined and smooth. 

Frost the cupcakes with strawberry cream cheese and top with a slice of strawberries. 

The matcha cupcakes are best eaten on the day they’re prepared. You can refrigerate overnight, but bring to room temperature before serving.