Name: Hojicha Cupcakes with Strawberry Jam Filling
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Cuisine: Japanese
Ingredients: 150g plain flour; 25g cornflour; 20g hojicha powder; 175g caster sugar; 3/4 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine sea salt; 175g unsalted butter, softened; 3 eggs, separated; 175g sour cream; 2 tsp vanilla extract; 1/4 tsp cream of tartar; 500g fresh strawberries, chopped; 120g caster sugar (for jam); 1 tbsp fresh lemon juice

Hojicha Cupcakes with Strawberry Jam Filling

If you’ve never baked with hojicha, this is your sign to start! These Hojicha Cupcakes, created by Holly Belle Wood, are delicately sweet, fluffy, and feature a rich, nutty depth from our roasted organic hojicha powder from Uji Japan.

Each cupcake is filled with a surprise centre of homemade strawberry jam, offering a delicious contrast between the earthy roasted tea and the vibrant, sweet-tart flavour of fresh strawberries. They’re not only irresistible in flavour—but stunning to look at too!

Watch the recipe video and get baking with this crowd-pleasing tea-time treat!

Recipe by Holly B Wood

prep time

25 min

cook

25min

total time

50min

servings

Ingredients & directions

MEDIUM

INGREDIENTS

Cupcake Batter
• 150g plain flour
• 25g cornflour
• 20g hojicha powder
• 175g caster sugar
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 175g unsalted butter (softened)
• 3 eggs, separated
• 175g sour cream
• 2 tsp vanilla extract
• ¼ tsp cream of tartar

Strawberry Jam Filling

• 500g fresh strawberries, chopped

• 120g caster sugar

• 1 tbsp fresh lemon juice

DIRECTIONS

To make the cupcakes:

1. Preheat oven to 170°C and line a cupcake tin with paper liners.

2. In a stand mixer bowl, sift the flours, hojicha powder, baking powder, baking soda, and salt. Add caster sugar and whisk briefly.

3. Add the softened butter and mix on low until the texture resembles fine crumbs.

4. Add the egg yolks, sour cream, and vanilla, and mix on low for 30 seconds.

5. In a separate bowl, whisk egg whites and cream of tartar to stiff peaks. Gently fold into the batter until combined.

6. Divide the batter evenly into the cupcake tin. Bake for 17–20 minutes or until a skewer comes out clean. Cool completely.

To make the strawberry jam:

1. In a saucepan, combine strawberries, sugar, and lemon juice over medium heat. Stir often.

2. Bring to a gentle boil, then reduce to a simmer for 20–25 minutes, stirring occasionally.

3. Let cool before using as a cupcake filling.

💡 Baking Notes

- Use a cupcake corer or knife to create space for the jam in the centre.

- Decorate with a dollop of whipped cream, or hojicha buttercream for an extra tea-infused layer.

- Store cupcakes in the fridge, but bring to room temp before serving for best flavour.

About Our Hojicha Powder

Our Organic Hojicha Powder is made from roasted green tea leaves grown in Uji, Japan. The roasting process gives it a mellow, toasty flavour with hints of nutty caramel, making it perfect for both drinks and baking.