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 Tomorrow is Easter and if you’re still in need of a last minute recipe to add or contribute to a menu these Vanilla-Orange Cupcakes with Matcha Buttercream are just for you (they’re easy, I promise!). I love the little cherry blossom toppers on these cupcakes, but if you’re in a time pinch you can skip them and add sprinkles to the top instead. They’ll still be cute and delicious. The matcha buttercream is next level yummy and taste great with the vanilla and orange kissed cupcakes. Enjoy! xx, Jenny

Mother’s Day is this Sunday and we have the perfect treats to celebrate the amazing mom’s out there; our Vanilla-Orange Cupcakes with Matcha Buttercream. These cupcakes are light and sweet. The incorporation of the orange zest is my absolute favorite since they basically perfume the cupcakes. I think the matcha buttercream pairs nicely with this sweet little cakes, without overpowering the cupcakes with its easily identifying flavor.

We also decided to finish our cupcakes with cute, little buttercream cherry blossoms from our DIY floral wreath cake tutorial, since ’tis the season after all! Finally we finished the cupcakes with a little sprinkle of a blush colored sanding sugar, because why not dress up some cupcakes for mom, right? She totally deserves it! This year surprise your mom with a sweet little treat, they’re simple to make and totally delicious! Enjoy! xx, Jenny
matcha_frosting_cupcakes vanilla_orange_cupcakes

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Vanilla-Orange Cupcakes with Matcha Buttercream
Makes 20

vanilla-orange cupcakes:
1 1/4 cups cake flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cups superfine sugar (granulated is fine)
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1/3 cup sour cream
1/3 cup fresh squeezed orange juice
1 tablespoon orange zest
matcha buttercream:
2 3/4 cups powdered sugar
2 tablespoons cooking grade matcha
1 cup (2 sticks) unsalted butter, softened
3 tablespoons milk

buttercream floral tutorial
blush sanding sugar

1. For cupcakes: Preheat oven to 350˚F.
2. Place flour, baking powder, baking soda, and salt into a mixing bowl and whisk together. Set aside.
3. In another mixing bowl, cream together butter and sugar (using an electric hand mixer). Once the mixture is light and fluffy, add eggs and vanilla and continue to beat together.
4. Add dry ingredients and continue to mix together.
5. Stir in the sour cream, orange juice and zest and mix together until completely combined and no lumps remain.
6. Line 2 muffin tins with cupcake liners and fill each halfway with the batter. Bake for 14 to 16 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes.
7. Remove cupcakes from the oven and cool.
8. For buttercream: Combine powdered sugar and matcha and whisk together. In a bowl of a stand mixer beat the butter until light and fluffy. Add the sugar-matcha mixture 1/2 cup at a time, until fully incorporated. Add the milk, 1 tablespoon at a time, scraping the sides of the bowl after each addition. Continue to beat the buttercream until light and fluffy.
9. To assemble: Frost each cupcake with the matcha buttercream and top with a sprinkle of blush sanding sugar and a buttercream cherry blossom, if using. Serve.

  1. heather (delicious not gorgeous) Not Specified Not Specified

    i haven’t had orange and matcha together, but it sounds subtle and sophisticated and perfect for a spring afternoon. and i love how these look- the buttercream is such a great shade of green.

  2. Rachel Not Specified Not Specified

    These look amazing. And that is saying something when usually I’m sick to death of cupcakes!

  3. AMC Not Specified Not Specified

    How did you the frosting to dip inwards like that?

  4. O Not Specified Not Specified

    I made these this weekend for my mother-in-law’s birthday… they were a hit! Everyone especially loved the matcha icing.

  5. Tanvir Hassan Not Specified Not Specified

    Turned out amazing! I slightly overbaked the cupcakes since I put it back in for an additional 5 minutes because the tops felt tacky to the touch (despite the tester coming out clean). Would definitely make again. The matcha frosting pairs amazingly with the delicate orange cupcakes!

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