Strawberry Matcha Cupcake

12 Cupcakes
2 hr 20 min

These cupcakes feature a light and fluffy matcha sponge, filled with a home-made strawberry jam and topped with a strawberry buttercream. I love the combination of the slightly bitter matcha flavour, and the more tangy strawberry. I like to make a Swiss meringue buttercream to achieve a light and not-so-sweet taste.

You can make these cupcakes with a stand mixer, electric hand-mixer or a whisk and good-old arm power. They can be kept for 1-2 days at room temperature, or slightly longer in the fridge. Bring to room temperature before enjoying! This is an ideal light dessert, or pair it with your morning/afternoon tea for a treat.

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Recipe details

  • 12  Cupcakes
  • Prep time: 2 Hours Cook time: 20 Minutes Total time: 2 hr 20 min
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For the matcha sponge

  • 120g (1 cup) self-raising flour
  • 2 tbs matcha powder
  • 125g (1/2 cup) fine white sugar
  • 1/4 tsp bicarbonate of soda
  • 135g room temperature butter
  • 2 eggs
  • 1.5 tbsp milk
  • 1 tsp vanilla extract

For the Strawberry Jam

  • 1-2 cups of frozen berries
  • 1 tbsp sugar/honey (or more to taste)

For the Buttercream

  • 2 egg whites
  • 150g sugar (1 cup, 2 tbsp)
  • 200g room temperature butter (cubed ~2cm)
  • 2-3 tablespoons of strawberry jam


For the sponge

Pre-heat oven to 170C.
Sift flour, baking soda, matcha powder, sugar and mix together into a large bowl or bowl of a stand mixer.
Add eggs and softened butter to the bowl.
Using a stand mixer (on medium speed), electric hand mixer or whisk, mix together the ingredients until it comes together well (about 30 seconds for electric, longer by hand probably).
Add in milk and vanilla and mix for another minute.
Divide batter evenly into 12-hole cupcake tin and bake for 20 minutes.

For the Strawberry jam

Heat frozen berries in a pot and stir on low-heat for about 15 minutes until broken down.
Add sugar or honey to taste.

For the buttercream

Mix egg whites and sugar in a bowl over Bain-Marie (simmering water in a pot over heat - don't allow the base of the bowl to touch water), until sugar granules are all dissolved (you can test by rubbing a bit between your fingers).
Using a mixer, beat egg whites and sugar until they reach stiff peaks.
Add cubed butter in, one cube at a time, ensuring that it is mixed in well before adding in the next cube.
Add in the strawberry jam and roughly mix in with a spoon.


Ensure that cupcakes have cooled completely, then using an apple corer or spoon, make a whole in the centre of the cupcake.
Pipe the centre with strawberry jam.
Put frosting into a piping bag and pipe onto cupcakes (I used 1A and 1M tips).
Garnish with strawberry slices or matcha powder.


  • To achieve the speckled look on the frosting, use an angled spatula to create lines on the inside of the frosting bag with the strawberry jam before adding in the buttercream
  • If you live in a hot/humid climate like me, and the buttercream is not coming to the right consistency (liquid-y) just leave it in the fridge for about 30 minutes before mixing again.