Mulberry cupcakes & matcha cream cheese frosting

8 servings
15 min
25 min
Very Easy



For the cupcakes:

For the mulberry coulis (makes 1/2 cup):

For the matcha cream cheese frosting:


  • To make the blackberry coulis, combine everything in a medium pot. Bring the mixture to a boil and allow it to simmer for 5 minutes. Once cool, puree in a blender or food processor. Strain to remove the seeds.
  • Preheat oven to 350 F. Line your cupcake tin with liners, set aside. In a small bowl, mix together the flour, baking powder, salt and set aside.
  • In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, and mix again, remembering to scrape down the sides of the bowl.
  • In another bowl, whisk together the milk, vanilla and blackberry coulis. Add half of the dry ingredients into the mixer bowl on low speed until just combined. Pour in the coulis-milk mixture and mix.
  • Then mix in the remaining dry ingredients until just incorporated. Divide the batter among the cupcake tin and bake for 12 - 15 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan for 15 minutes. Transfer to a wire rack to cool completely.
  • To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat until smooth. Turn the mixer on low and add the powdered sugar, vanilla and matcha.
  • Add more powdered sugar if needed until you get the right consistency. Beat on high until light and fluffy and everything is well incorporated. Frost the cupcakes when cooled completely.

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Mulberry Cupcakes & Matcha Cream Cheese Frosting, photo 1
Mulberry Cupcakes & Matcha Cream Cheese Frosting, photo 2
Mulberry Cupcakes & Matcha Cream Cheese Frosting, photo 3


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