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Matcha Bubble Tea Cupcakes

  • Serving
    24 People

Matcha! Bubble tea! I love both of these things… And to have them manifested with a yummy vanilla cupcake and cream cheese frosting is quite the treat. Enjoy.

This creation uses my basic vanilla cupcake, basic cream cheese frosting, and matcha bubble cream.

Ingredients

Directions

Make sure your cupcakes are fully cool before filling and frosting!

1 Step

Using a small pairing knife, cut a cone out of each cupcake. Flip each cone and cut off the point so you just have the top of the cone remains. It helps to set the top to the side of the cupcake so you know which top goes where.

2 Step

Fill each cavity with a spoonful of filling.

3 Step

Replace the top on each cupcake.

4 Step

Place a large plain tip into a large pastry bag and fill with the buttercream.

5 Step

Twist the bag until the frosting is compacted towards the tip and there is no air remaining.

6 Step

Use your dominant hand to secure the top of the bag, continuing to twist as you frost to maintain steady pressure. Use your non-dominant hand to guide the tip over the cupcake as you pipe a swirl on each.

Conclusion

Fresh fruit does not hold up well. So if you plan to store these cupcakes for some time, wait to decorate with a fresh strawberry or decorate with something else like sprinkles.

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