Strawberry Matcha Cupcakes with Queen Professional Vanilla Buttercream Icing

Introducing another Queen Professional’s café-inspired cupcake series recipe. These Strawberry Matcha Cupcakes puts a fruity twist on a trending flavour.

Using our Vanilla Buttercream Style Icing delivers consistency while reducing prep and labour, helping foodservice operators bring trend-led desserts to their menu more efficiently and keep pace with customer demand without compromising quality.

Prep

45 minutes

Cook

18-22 minutes

Portions

48 cupcakes

Download Recipe

Vanilla cupcakes

Prep Time: 25 minutes

Cook Time: 18-22 minutes

500g Unsalted Butter, softened

600g Caster Sugar

8 eggs, room temperature

480ml milk

4tbsp Queen Professional Organic Vanilla Bean Paste

760g Plain flour

6tsp baking powder

1tsp fine salt

 

 

Strawberry Buttercream

Prep Time: 10 minutes

500g Queen Professional Vanilla Buttercream Style Icing (White)

20-25g freeze‑dried strawberry powder

Matcha Buttercream

Prep Time: 10 minutes

500g Queen Professional Vanilla Buttercream Style Icing (White)

2tsp culinary grade matcha powder, sifted

 

 

  1. Using a planetary mixer fitted with a paddle, cream butter and sugar until light, then add eggs gradually followed by Queen Professional Vanilla Bean Paste. Sift together flour, baking powder and salt, then add alternately with milk on low speed until just combined. Deposit into lined muffin trays at approximately two-thirds full and bake at 170°C for 18–22 minutes, rotating trays if required, then cool completely before decorating.
  2. Place the Buttercream into the bowl of a mixer fitted with the paddle attachment and beat until smooth, light and workable. With the mixer running on low speed, gradually add the freeze-dried strawberry powder until fully combined. Scrape down the bowl, then mix briefly until the buttercream is smooth, aerated and ready for consistent piping across the full batch.
  3. Repeat step 2, using sifted matcha powder instead of freeze-dried strawberry powder.
  4. Transfer both buttercream to a single piping bag fitted with a star nozzle, ensuring that they lay side by side in the bag, and pipe onto the cooled cupcakes. Finish with a light dust of matcha and strawberry powder and a strawberry (optional).

Products used in this recipe

Vanilla Buttercream Style White Icing 2kg

1-96-000651

Organic Vanilla Bean Paste with Vanilla Seeds 320 g

1-96-000264

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