Matcha Blueberry Cupcakes Recipe | PANATEA

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Matcha Blueberry Cupcakes

Skyler Bouchard is the adorable food media entrepreneur behind the brand Dining with Skyler, blog Food by Skyler and mouth-watering instagram account @nycdining. She has dedicated her life to exploring NYC’s eateries and developing her own innovative recipes. After getting a sneak peak of PANATEA’s Culinary Grade Matcha, Skyler whipped up these matcha cupcakes stuffed with blueberry compote and topped with blueberry cream cheese frosting. True beauty on the inside and out ;)

Matcha Blueberry Cupcakes

Ingredients: Blueberry Compote
  • 3 cups frozen wild boreal blueberries
  • ¼ cup sugar
  • ¼ cup water
  • 3 teaspoons lemon juice
Ingredients: Matcha Cupcakes
  • 1 ½ cup all-purpose flour
  • 5 scoops of PANATEA Ceremonial or Culinary matcha
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2/3 cup sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • ½ cup sour cream
Ingredients: Blueberry Cream Cheese Frosting
  • 8 oz. cream cheese
  • ½ cup butter, softened
  • 1 cup confectioner's sugar
  • ¼ cup blueberry compote
  • 1 tablespoon flour
Directions: Blueberry Compote
  1. Pour half of the blueberries (1 ½ cup) , sugar, water and lemon juice into a sauce pan. Cook over medium-high heat until the mixture reaches a boil, then turn the heat down to a simmer.
  2. Cook the mixture on the low heat for an additional 10 minutes, stirring occasionally. Add the other half of the blueberries and cook for another 5-6 minutes.
  3. 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.
Directions: Matcha Cupcakes
  1. Preheat the oven to 325 degrees.
  2. In a large bowl, combine the flour, matcha, baking soda, salt and sugar. Mix until all the dry ingredients are thoroughly blended.
  3. Mix in the vegetable oil and eggs until thoroughly blended. Then, mix in the sour cream.
  4. Line a cupcake pan with cupcake liners and fill each one halfway (about a tablespoon of batter).
  5. Bake for 13-15 minutes until thoroughly cooked throughout.
  6. Set the cupcakes aside to cool for about 10 minutes. Once the cupcakes are cool, cut out the middle of each.
  7. Before filling the cupcakes with blueberry compote, get rid of excess water by pouring the compote through a strainer or simply dumping out some of the extra liquid.
  8. Fill each cupcake with blueberry compote.
Directions: Blueberry Cream Cheese Frosting
  1. Cream together the cream cheese, butter and confectioner's sugar on low speed.
  2. Add the blueberry compote and mix until the frosted is well blended. Add the flour and continue mixing until the frosting reaches a smooth consistency.
  3. Frost the cupcakes.