Matcha Azuki Cupcakes

Matcha azuki cupcakes combine the popular flavors green tea and red bean in a portable little treat!

Green tea and red bean go together like peanut and jelly. Delicious on their own, but even better when paired together.

The depth of flavor in these cupcakes can be attributed to the slight bitterness of the matcha and the sweetness of red bean paste.

Matcha Cupcakes

Azuki or adzuki red bean is frequently used in Asian foods, especially in Chinese and Japanese cuisines.

Sweetened red bean paste is used as a filled in cakes, pastries, and baked bread buns. Azuki beans are also made into soups and teas.

And, it is made into one of my favorites- red bean ice cream!

Baking with Matcha

Matcha is Japanese green tea leaves ground into a fine powder.

Traditionally, the powder is whisked with hot water to make tea.

This powder is easily added into your favorite baked goods and drinks: cupcakes, pound cakes, breads, and lattes.

Unfortunately, the global popularity of matcha has also opened the market to all sorts of lower quality matcha powder.

Not all matcha is created equal. Matcha powder comes in a wide range of quality, color, and taste.

Generally, the more expensive the matcha powder, the brighter and more vibrant the green color.

As you can see in the image above, matcha powder ranges from muted brownish-green (top) to bright green (bottom).

Where to buy matcha?

I suggest shopping around and visiting any nearby Asian markets. Great places to start include: Mitsuwa, Nijiya, Tokyo Central, and 99 Ranch Market.

Try out different brands and find one that suits your liking.

I recommend using bright, green colored, high quality matcha.

Here are some brands I recommend: Matchabar ceremonial , Matchabar culinary, and Chamberlain.

Regardless of whether the matcha powder is labeled as ceremonial, barista, or culinary grade, pay attention to the color! The color is a huge indicator of its quality.

Make sure to use PURE 100% matcha powder. Do not sure matcha powder mixed with sugar or cut with milk powder.

Reverse Creaming Method

As the name suggests, reverse creaming is the opposite of traditional creaming. It is also known as the paste method or two-stage creaming method.

In this method, the dry ingredients are first whisked together.

Then, butter is added and combined with the dry ingredients until the mixture resembles crumbly, coarse sand.

Eggs and any remaining liquids are then added until the mixture is thick and smooth. 

The reverse creaming method produces cakes with little to no air pockets.

The baked cake may not rise as high as a creamed method cake batter, but the cake itself is much softer and more tender. 

A flatter cake is best for frosted cupcakes. It’s easier to add frosting to a flat surface than a domed one.

Prepare Cupcakes for Filling

Punch a shallow hole into the cooled matcha cupcakes. Use a small round cookie cutter (3cm diameter) works best.

Make sure the cupcakes have cooled to room temperature!

You may use the fat end of a piping tip, or simply use a pairing knife to cut out a hole.

Snack on the cut out cake scrapes.

Prepared Azuki: Sweetened Red Bean

Sweetened red beans are used to flavor ice cream, as a filling in breads and steamed buns, and stewed to make dessert soups.

Preparing homemade sweetened red bean is rather time consuming.

It’s best to simply buy the canned sweetened azuki (red bean) at Asian supermarkets.

I highly recommend the Shirakiku sweetened red bean showed above. It is labeled as “yude azuki,” “prepared red bean,” or “sweetened red bean.”

Asian supermarkets carry a wide variety of canned sweet red beans. Be sure to get one that is sweetened! It might also be labeled as “prepared sweet azuki” or “azuki red beans.”

There are three preparations of red bean: whole, mashed, or puree. I suggest using whole or mashed.

Matcha Buttercream

There are three types of meringue based buttercreams: 1) Swiss, 2) French, and 3) Italian.

This matcha buttercream is made using the Italian meringue method.

Italian meringue buttercream is the most stable of the buttercream. And, it happens to be the least sweet tasting!

For this method, sugar is cooked to 245ºF. The hot sugar syrup is slowly mixed into whipping egg whites.

Then, softened butter is added to the mixture. Whip until smooth and creamy.

Sifted matcha powder is added to the mixture along with the butter to flavor the buttercream.

Serving Tips, Storage, and Leftovers

For finishing touch, sift matcha-powdered sugar over the frosted cupcakes.

Serve these cupcakes at room temperature.

Matcha cupcakes may be made ahead of time. Store assembled and frosted cupcakes in an airtight container in the fridge overnight.

Warm to room temperature before serving.

Leftovers may be stored in the fridge in an airtight container for up to three days.

Related Matcha Red Bean Dessert Recipes

• Matcha Red Bean Cake
• Matcha Marshmallow S’mores
• Shave Ice with Matcha Ice Cream, Red Bean, and Mochi
• Matcha Red Bean Mousse Cake