Matcha Blueberry Cupcakes

60 minutes

serves 12

The other day I got my hands on some grade-A matcha and decided to not only drink it, but eat it! Of course, I wanted to disguise the healthy green tea powder as something completely unhealthy….and that’s where these INSANELY delicious matcha blueberry cupcakes stuffed with a blueberry compote and topped with a blueberry cream cheese frosting were born.

LET me tell you….this is my favorite dessert I’ve ever made. Maybe it’s because cooking with such cool colors and ingredients made me feel like a true gourmet chef, or because they just taste so damn good. Not sure. But honestly, these are super easy to make, extremely delicious and most importantly, if you walk into a party with a plate of these bad boys you look like a BOSS. Maybe I’ll bring them on my date tonight as an experiment and let you know how it goes.

Warning: cooking with matcha and blueberry will make it look like Shrek and a smurf made passionate love in your kitchen. 

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Adjust Servings
Blueberry Compote
3cups frozen blueberries
1/4cup white granulated sugar
3tsp lemon juice
Matcha Cupcakes
1 1/2cups all-purpose flour
2 1/2tsp matcha powder
1/2tsp baking soda
1/2tsp salt
2/3cup sugar
2/3cup vegetable oil
2 eggs
1/2cup sour cream
Blueberry Cream Cheese Frosting
8oz. cream cheese
1/2cup butter
1cup confectioners' sugar
1/4cup blueberry compote
1tbsp flour



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1. Preheat the oven to 325 degrees. (For the cupcakes)

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Pour half of the blueberries (1 ½ cup) , sugar, lemon juice and water into a sauce pan. Cook over medium-high heat until the mixture reaches a boil, then turn the heat down to a simmer.

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Cook the mixture on the low heat for an additional 10 minutes, stirring occasionally. Add the rest of the blueberries and cook for another 5-6 minutes.

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Let the blueberry compote sit for a few minutes and pour it into a separate bowl. Lightly mash the warm blueberries with a fork and then refrigerate the mixture while you make the cupcakes.

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Once you are finished the blueberry compote, pour it into a separate bowl and refrigerate it to cool.

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In a large bowl, combine the flour, matcha powder, baking soda, salt and sugar. Mix until all the dry ingredients are thoroughly blended.

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