Mini Summer Matcha & Pandan Cupcakes

There’s something magical about the combination of matcha and pandan that creates an irresistible flavor profile perfect for summer gatherings. I’ve spent years perfecting these mini cupcakes, and today I’m thrilled to share my secret recipe with you. These bite-sized treats combine the earthy notes of Japanese matcha with the sweet, aromatic essence of pandan—resulting in a refreshing dessert that’s as visually striking as it is delicious.

The Magic of Matcha and Pandan

Before diving into the recipe, let me share why these two ingredients create such a perfect harmony:

Matcha: : A finely ground powder of specially grown and processed green tea leaves : Rich in antioxidants and provides a gentle caffeine boost : Offers an earthy, slightly bitter flavor that balances sweetness : Creates a stunning natural green color

Pandan: : A tropical plant used extensively in Southeast Asian cuisine : Provides a unique aromatic flavor often described as nutty, grassy, and vanilla-like : Contains essential oils and compounds beneficial for digestion : Creates a natural fragrance that eliminates the need for artificial flavorings

The combination creates a sophisticated flavor profile that’s both familiar and exotic—perfect for impressing guests at summer gatherings.

Ingredients You’ll Need

For the Cupcakes:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs, room temperature
• ½ cup whole milk
• 1 teaspoon vanilla extract
• 2 tablespoons high-quality matcha powder
• 2 tablespoons pandan extract (or 4 tablespoons pandan paste)

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon matcha powder (for matcha frosting)
• 1 tablespoon pandan extract (for pandan frosting)

For Garnish:

• Fresh berries (strawberries, blueberries)
• Edible flowers
• Matcha powder for dusting
• Crushed pistachios

Equipment Needed

Let’s make sure you have everything on hand before getting started:

• Mini cupcake pan
• Mini cupcake liners
• Electric mixer (stand or hand)
• Mixing bowls
• Sifter
• Measuring cups and spoons
• Piping bags and tips
• Cooling rack
• Small offset spatula

Step-by-Step Instructions

Preparing the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line your mini cupcake pans with liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly into two bowls.
8. In one bowl, sift in the matcha powder and gently fold until incorporated. The batter should turn a lovely green color.
9. In the second bowl, add the pandan extract and fold until well combined.

Baking the Cupcakes

1. Using a small cookie scoop or teaspoon, fill each cupcake liner about 2/3 full.
2. For a marbled effect, add a small amount of each batter to each liner and swirl gently with a toothpick.
3. For distinct flavors, fill half your liners with matcha batter and half with pandan batter.
4. Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
5. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Preparing the Frosting

1. In a large bowl, beat the softened butter until creamy, about 2 minutes.
2. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
3. Add the heavy cream and vanilla extract, and beat until light and fluffy, about 3-4 minutes.
4. Divide the frosting into two equal portions.
5. Add the matcha powder to one portion and the pandan extract to the other, mixing thoroughly until the color is uniform.
6. If the frosting is too thick, add a teaspoon of heavy cream; if too thin, add more powdered sugar.

Decorating Your Cupcakes

1. Fill two piping bags with the matcha and pandan frostings.
2. Pipe frosting onto the cooled cupcakes in your design of choice.
3. For a professional touch, try a two-tone swirl by placing both frostings in one piping bag.
4. Garnish with fresh berries, edible flowers, a light dusting of matcha powder, or crushed pistachios.

Tips for Perfect Mini Cupcakes

The difference between good cupcakes and great cupcakes often comes down to technique. Here are my tried-and-tested tips:

• Quality matters: Use the highest quality matcha and pandan extract you can find. The flavor difference is remarkable.
• Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature for the smoothest batter.
• Don’t overmix: Mix until just combined to avoid dense cupcakes.
• Proper filling: Fill liners only 2/3 full to prevent overflow.
• Cooling thoroughly: Allow cupcakes to cool completely before frosting to prevent melting.
• Frosting consistency: The frosting should hold its shape but be soft enough to pipe easily.

Nutritional Information

I believe in transparency, so here’s what you’re getting in each of these delightful treats:

Values are approximate and based on standard ingredients.

Health Benefits

These aren’t just delicious treats—they actually offer some nutritional benefits too:

Matcha Benefits:

• Rich in antioxidants: Contains catechins that help fight free radicals
• Metabolism booster: Can help increase calorie burning
• Mood enhancer: Contains L-theanine which promotes relaxation without drowsiness
• Natural energy: Provides sustained energy without the crash of coffee

Pandan Benefits:

• Digestive aid: Contains essential oils that can help soothe digestive issues
• Natural stress reliever: The aroma has calming properties
• Vitamin-rich: Contains small amounts of vitamins A and C
• Natural flavor: Reduces the need for artificial additives

Storage and Shelf Life

To maintain freshness and flavor:

• Counter storage: Store in an airtight container at room temperature for up to 2 days.
• Refrigeration: Refrigerate for up to 5 days. Allow to come to room temperature before serving.
• Freezing: These cupcakes freeze beautifully! Store unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature and frost before serving.
• Frosting storage: Frosting can be made ahead and refrigerated for up to 1 week. Bring to room temperature and re-whip before using.

Variations to Try

Once you’ve mastered the basic recipe, get creative with these variations:

Flavor Twists:

• Matcha-Chocolate: Add mini chocolate chips to the matcha batter for a delightful contrast.
• Coconut-Pandan: Fold in 1/4 cup toasted coconut flakes to the pandan batter and top with coconut flakes.
• Lemon-Matcha: Add lemon zest to the matcha batter for a citrusy brightness.
• Pandan-Almond: Add a drop of almond extract to the pandan batter and top with sliced almonds.

Filling Options:

• White chocolate ganache
• Vanilla custard
• Coconut cream
• Sweet red bean paste

Alternative Frostings:

• Swiss meringue buttercream for a less sweet option
• Cream cheese frosting for a tangy contrast
• Whipped coconut cream for a dairy-free option

Serving Suggestions

These mini cupcakes are perfect for:

• Summer garden parties
• Afternoon tea gatherings
• Bridal or baby showers
• Dessert platters with fresh fruit
• Asian-inspired dinner party finales

I like to serve them with:

• Iced matcha lattes
• Jasmine or green tea
• Sparkling water with fresh fruit
• Thai iced tea
• Fresh tropical fruit platter

Common Troubleshooting

Even experienced bakers encounter issues sometimes. Here’s how to solve common problems:

Cupcake Issues:

Frosting Issues:

Seasonal Adaptations

I love adapting this recipe throughout the year:

• Spring: Top with candied flower petals and serve with strawberry garnish
• Summer: Add a touch of lime zest to the frosting for extra brightness
• Fall: Incorporate warming spices like cardamom and top with candied ginger
• Winter: Add white chocolate chips to the batter and dust with gold shimmer for holiday appeal

Questions & Answers

Q: Can I make these cupcakes ahead of time for a party? Absolutely! The unfrosted cupcakes can be made 1-2 days ahead and stored in an airtight container at room temperature. You can also make the frosting a day ahead and store it in the refrigerator—just bring it to room temperature and re-whip before using. I recommend frosting them the day of your event for the freshest appearance.

Q: I can’t find pandan extract. What can I substitute? If you can’t find pandan extract, you have a few options. Vanilla extract works well, though it won’t give you the same flavor profile or color. You could also use coconut extract with a drop of almond extract and a tiny bit of green food coloring to mimic the flavor and color. Asian markets or online specialty stores are your best bet for finding authentic pandan extract.

Q: How do I know if my matcha powder is good quality? High-quality matcha powder should be a vibrant green color, not dull or yellowish. It should feel very fine and silky between your fingers, not gritty. Ceremonial grade is best for drinking, but culinary grade works well for baking. Always store matcha in an airtight container away from light and heat to preserve its color and flavor.

Q: Can I make these cupcakes gluten-free? Yes! You can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Look for one that contains xanthan gum for the best texture. The rest of the recipe remains the same. I’ve tested this with several brands of gluten-free flour and found that Cup4Cup and King Arthur Measure for Measure work particularly well.

Q: Why did my frosting turn bitter? Too much matcha can make the frosting bitter. Start with just a teaspoon of matcha powder and add more gradually to taste. Also, make sure you’re using culinary-grade matcha, as ceremonial-grade can be more intense in flavor. Balance any bitterness with a touch more vanilla extract or even a small pinch of salt, which enhances sweetness.

Q: How can I make these cupcakes vegan? To make these vegan, substitute the butter with vegan butter (not margarine), the eggs with 1/4 cup unsweetened applesauce per egg, and the milk with almond or coconut milk. For the frosting, use vegan butter and add 1-2 tablespoons of vegetable shortening for stability. The taste will be slightly different but still delicious!

Q: Can I use this recipe to make standard-sized cupcakes instead of minis? Yes, you can use the same recipe for standard-sized cupcakes. Fill the liners 2/3 full and increase the baking time to 18-20 minutes, or until a toothpick inserted in the center comes out clean. This recipe will yield about 12 regular cupcakes instead of 24 mini ones.

Q: How do I achieve that professional swirl with two colors of frosting? For a professional two-tone swirl, lay a piece of plastic wrap flat and spread a rectangle of matcha frosting on one half and pandan frosting on the other half. Roll it up into a log, twist the ends, and place it in your piping bag with the tip already inserted. When you pipe, both colors will come out in a beautiful swirl pattern. It takes a bit of practice but creates a stunning effect!

Final Thoughts

These Mini Summer Matcha & Pandan Cupcakes are more than just a dessert—they’re a celebration of global flavors that come together in perfect harmony. The earthy notes of Japanese matcha balanced with the aromatic sweetness of Southeast Asian pandan create a sophisticated flavor profile that’s both unique and accessible.

What I love most about these cupcakes is their versatility. They’re elegant enough for formal gatherings yet simple enough for everyday treats. The vibrant green colors make them visually striking, while the complex flavors will keep your guests coming back for more.

Remember, baking is both an art and a science. Don’t be afraid to experiment with the recipe once you’ve mastered the basics—perhaps adding your own twist with different extracts or toppings. The joy of baking comes from making recipes your own.

So preheat that oven, gather your ingredients, and prepare to delight in the magic of matcha and pandan. Your taste buds—and your guests—will thank you for it!