These Matcha Coconut Cupcakes are sure to be delicious! The truth is that I originally wondered if matcha and coconut would complement one another. The earthy, strong flavor of matcha pairs well with coconut's smooth, tropical mood. I mean, after the very first bite? The match ends as if they've been best friends for ages! It's creamy, has a little bitterness, and is sweet all at the same time.
These colorful cupcakes will wow your taste buds (and everyone else)—and I'll teach you how to create them in this blog. I don't even need any special baking abilities to make this dish; it's that easy! Alright, then, let's dive in if you're prepared to become a Matcha Coconut Cupcake expert!
Why Matcha and Coconut?
Matcha and coconut are a combination made in dessert heaven. Matcha has a somewhat bitter, earthy flavor that adds sophistication to pastries while keeping them from being too sweet. In contrast, coconut adds a smooth, subtle sweetness that nicely balances everything.
Sue recommended this dish, which piqued my interest but left me hesitant. Will the matcha overshadow the coconut? Will the coconut be lost? However, after attempting it, I discovered it was all about balance. Too much matcha makes it harsh, and too much coconut takes away the green tea's deliciousness. Sue totally killed it with this combination, and I'm here to help you do the same!
Ingredients
- 2 teaspoons of Matcha Powder
- 1 ¼ cups of all-purpose flour
- 1 teaspoon baking soda
- 2/3 cup sugar
- 2 eggs
- 1/3 cup vegetable oil
- 2/3 cup coconut milk
- cream cheese frosting (optional)
Zulay Says: Add some sweetened shredded coconut to the top, and it’ll taste like you went all out!
How to Make Matcha Coconut Cupcakes?
Step 1: Preheat your oven to 350°F (175°C). While it’s heating up, grab your muffin tin and line it with cupcake liners.
Step 2: In your mixing bowl, start with the wet ingredients. First, combine the sugar and eggs. Whisk them together until they’re well combined and slightly frothy.
Step 3: Next, add in the vegetable oil and coconut milk. Please stir it a good bit, making sure everything is well mixed. You’ll already start smelling that coconut goodness!
Step 4: Now, it’s time to add the dry ingredients. Add in the flour, baking soda, and, of course, the Matcha Powder. Stir gently until everything is just combined. Be careful not to overmix—it’s okay if there are a few small lumps.
Step 5: Spoon the batter into your prepared muffin tin, filling each cup about 2/3 full. Pop them in the oven and bake for 20 minutes or until a toothpick comes out clean. Keep an eye on them—they can bake up pretty quickly, depending on your oven.
Step 6: Once they’re done, take them out and let them cool for about 30 minutes before frosting. Trust me, you don’t want to rush this step. Warm cupcakes + frosting = a melty mess!
Frosting Time!
Now that your cupcakes have cooled, it’s time to frost. I went the store-bought route with cream cheese frosting because it’s quick, easy, and delicious. To give it that extra coconut flair, sprinkle some sweetened shredded coconut on top. Not only does it taste great, but it also gives your cupcakes that picture-perfect finish!
Zulay's Expert Tips for Success:
- Don’t Overdo the Matcha: A little matcha goes a long way. Stick to the 2 teaspoons recommended in the recipe. Too much matcha can make the cupcakes taste bitter.
- Use Full-Fat Coconut Milk: For the richest, creamiest flavor, go for full-fat coconut milk. You won’t regret it.
- Let Your Cupcakes Cool Completely: I know it’s tempting, but don’t frost the cupcakes while they’re still warm. Patience is key to a perfect presentation!
Zulay's Final Thoughts
And there you have it—delectable and easy-to-make Matcha Coconut Cupcakes! An explosive blast of taste that is both distinctive and approachable is produced when the earthy undertones of matcha and the smooth sweetness of coconut are combined. The white coconut icing and verdant matcha make these cupcakes an aesthetic as well as a gustatory delight.
This dish is perfect for any occasion: a weekend treat, a special event, or just because you deserve it (which you definitely do). These will definitely be a go-to recipe for me!
So, what are you waiting for? Start the oven ready, get some matcha powder, and begin baking! I promise you, these cupcakes will be just as delicious as I am!
FAQs About Matcha Coconut Cupcakes Recipe
Can I adjust the amount of matcha in the recipe?
Absolutely! If you want a more subtle matcha flavor, you can reduce the amount to 1 teaspoon instead of 2. Just be careful not to add too much more, as too much matcha can make the cupcakes taste bitter.
What type of coconut milk should I use?
For the best results, use full-fat, unsweetened coconut milk. It gives the cupcakes a creamy texture and a rich coconut flavor. Light coconut milk can work in a pinch, but it won’t have the same impact on flavor or texture.
Can I make these cupcakes gluten-free?
Yes! You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Just be sure to check that the other ingredients you use, like the baking soda and matcha powder, are also gluten-free.
How long should I let the cupcakes cool before frosting?
Let the cupcakes cool for at least 30 minutes before frosting. Frosting warm cupcakes can cause the frosting to melt and become runny, which can ruin the presentation.
Can I make my own frosting instead of using store-bought?
Of course! If you want to make your own cream cheese frosting, mix together cream cheese, butter, powdered sugar, and a splash of vanilla extract. Whip it until smooth, then top your cupcakes. Add sweetened shredded coconut for garnish to really elevate the flavor.
What’s the best way to store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. If you plan to keep them longer, you can freeze the unfrosted cupcakes for up to 3 months. Just thaw them at room temperature before frosting and serving.
How can I prevent my cupcakes from being too dense?
Make sure you don’t overmix the batter! Overmixing can result in dense, heavy cupcakes. Stir the dry ingredients into the wet ones just until combined—lumps are totally fine!
What if I don’t have matcha powder?
If you don’t have matcha powder on hand, you can still make these cupcakes using just coconut for a simple but delicious coconut cupcake. However, the matcha really brings a unique depth of flavor that you won’t want to miss!
Can I use coconut flour instead of all-purpose flour?
Coconut flour behaves very differently from all-purpose flour, absorbing much more liquid, so it wouldn’t be a direct substitution. If you’d like to experiment, look for a recipe specifically designed for coconut flour to avoid dry or dense cupcakes.
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