Matcha Cupcakes with Red Bean Icing


Let me preface this with saying these are not flavours I’m used to working with, nor are they flavours I particularly like. My friend Tim’s birthday was this past weekend, and I wanted to bake him something special. In fact, I am pretty sure I still also owe him a cheesecake. 

Anyways, Tim REALLY likes his oriental flavours. We went to a 200 flavour ice cream shop with every chocolate variant imaginable, and he got red bean and green tea. I mocked him endlessly. 

I asked him what he wanted for his birthday, and he said red bean cupcakes. I think my exact words were “if I ever see you with a red bean cupcake, I will rip it from your hand and throw it on the ground!” I’m such a nice friend. Anyways, I’ve been such an ass about red bean that I felt confident he wouldn’t suspect that I made these.

The final conclusion was that the red bean was not overly red bean like – I don’t really know if it was because I used paste, because of the type of paste I used, or because I iddin’t use enough paste. The matcha came through quite nicely in the cupcakes though. It’s hard for me to give a critical opinion of these since I don’t like either of these flavours, but I think they turned out alright.


MATCHA CUPCAKES (adapted from Sprinklebakes) – makes ~ 8 cupcakes


  • 78 g (¾ cup) cake flour
  • 1 tbsp. matcha powder
  • ¼ tsp. baking powder
  • 3 eggs
  • 100 g (1 cup) granulated sugar
  • pinch of salt
  • 28 g (2 tbsp) unsalted butter, melted


  1. Preheat oven to 350F and line cupcake pan
  2. Sift together flour, matcha powder, and baking powder. Set aside. 
  3. Whisk eggs and sugar together over a double boiler, ensuring that the bowl doesn’t touch the water. Once the mixture is foamy and warm to the touch (~5 minutes) remove from heat.
  4. Pour the egg mixture into a stand mixer with the whisk attachment. Beat on high (~5-7 minutes) until the mixture has tripled in volume and is cool to the touch. 
  5. Fold in flour mixture with a spatula. Avoid deflating the mixture. 
  6. Fold in melted butter. 
  7. Fill cupcake liners 2/3 full. Bake for 12 – 15 minutes, or until toothpick comes out clean. 



…I’m pretty sure it’s matcha?


Oooh! English! This one is definitely matcha! 



  • 114 g unsalted butter, softened
  • 3 tbsp. red bean paste
  • pinch of salt
  • 1 tsp. vanilla
  • 1 tbsp. whipping cream
  • 1.5 cups icing sugar


  1. Cream butter at medium speed. 
  2. Add in red bean paste, salt, and vanilla. Mix thoroughly. 
  3. Add whipping cream and icing sugar and mix well. Add more or less cream/icing sugar to get the desired consistency. 

I live in a pretty multicultural city so the matcha and red bean paste was quite easy to obtain. I went to T&T supermarket, but there is probably an ethnic market of some sort every kilometer. 


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