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Strawberry Cupcake With Matcha Frosting

1 hour 30 minutes

Prep Time

20 minutes

cook Time

10

Servings
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Curated by: Jackie
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Strawberry Cupcake With Matcha Frosting

Contains

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Dairy/Milk

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Gluten

Cookware Used

Cosori Iconic stainless steel smart air fryer with 6.5-quart basket, front view

Iconic™ The Stainless Steel 6.5-Quart Smart Air Fryer

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A cupcake crafted for the matcha lover in your life. Spongy vanilla cake topped with ripe strawberries and a softly whipped matcha ganache transform an ordinary moment into a small, sweet escape.

Nutritional Information:

Strawberries are naturally rich in vitamin C and antioxidants, offering sweetness alongside meaningful nourishment that can help support the immune system.

Tools Needed

Ingredients Needed

Matcha Whipped Frosting

Main Ingredients

Scale 1x 2x 3x
Yield 10 Serving

Instructions

  1. Fill pot halfway with water and place heat-proof bowl on top. Add white chocolate chips and ½ cup of heavy cream into the bowl. 
  2. Stir well until white chocolate has fully melted. 
  3. Take the bowl off the heat and stir in the remaining heavy cream. 
  4. Lay plastic wrap on top of the mixture and place it in the freezer for 1 hour. 
  5. Dissolve matcha powder in 3 tablespoons hot water and mix well. 
  6. Pour matcha into the white chocolate mixture and stir. 
  7. Pour into the bowl of the stand mixer, add salt, and whip on high until stiff peaks form. 
  8. Fill piping bag with whipped ganache and tie the end. Place into the refrigerator to chill while you prepare the rest of the recipe.  
  9. Fold in ½ cup of the diced strawberry into the cake batter. 
  10. Fill each muffin cup about ½ inch away from the rim. 
  11. Place the crisper plate into the air fryer basket. 
  12. Select the Air Fry function, adjust temperature to 450°F and time to 5 minutes, then tap Start/Pause to preheat. 
  13. Place filled muffin cups onto the preheated crisper plate. 
  14. Select the Bake function at 20 minutes, adjust temperature to 310°F, then tap Start/Pause. 
  15. Remove when done and let cool completely before frosting. 
  16. Snip 2-inches off the piping bag to create a large opening on the tip. Start by piping a small dollop in the center. Pipe around the edges of the cupcake. Scoop about ½ to 1 tablespoon of the diced strawberries and gently press down. The dollop in the middle will help hold down the strawberries.  Repeat with the rest and serve immediately.  

Iconic Time/Temp: Bake 310°F for 20 minutes

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Nutrition:

Serving Size: 1 cupcake

  • Calories: 479 
  • Protein: 5 g 
  • Carbohydrates: 61 g 
  • Fat: 23 g 
  • Fiber: 2 g 
  • Saturated: Fat 15 g 
  • Cholesterol: 60 mg 
  • Sodium 405: mg 

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

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originally published on Feb 05, 2026 (last updated Feb 05, 2026)

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