These pandan cupcakes are a must-try delicacy! This recipe makes super moist and fluffy cupcakes infused with the heavenly aroma of pandan. Top them with the luscious pandan buttercream, and these cupcakes are sure to satisfy your sweet tooth.
These are fairly easy cupcakes to make, and I made them with pandan extract. I used store bought extract but you can also use fresh pandan leaves to make this cupcakes (see the substitution section below for instructions on how to use fresh pandan leaves to make these cupcakes).
Like this recipe? Check out my super easy pandan cake recipe too.
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❤️Why you will love this recipe
- This is an easy recipe and quick to make.
- The cupcakes have a wonderful pandan flavor. Unlike pandan chiffon cupcakes (or pandan chiffon cake), these cupcakes have a rich buttery taste.
- The beautiful green color of pandan gives this cupcakes a unique twist.
- You can serve these pandan cupcakes plain, they are great that way too.
- If you want to make them a bit more fancy, the matching luscious and creamy pandan buttercream will bring these cupcakes to the next level.
- They are perfect as snacks and great as party treats for special occasions too.
📋Ingredients
Cupcakes
- Self raising flour + salt + baking powder - mix these together before adding into the batter.
- Butter - I use salted butter. If using unsalted butter, add an extra small pinch of salt in the recipe.
- Granulated sugar (caster sugar) - fine sugar works best for cakes and cupcakes. Avoid coarse sugar as it will leave sugar marks on the surface of your baked cakes and cupcakes.
- Eggs - Use large eggs (large sized whole eggs)
- Milk - I prefer to use whole milk.
- Pandan extract (or Pandan essence) - this is store bought an is often in green color with a strong pandan aroma.
Pandan buttercream
- Powdered sugar (icing sugar) - sift first before using to break any lumps.
- Butter - Similar to the cupcakes, I use salted butter. The salt really enhances the taste of the buttercream.
- Pandan extract - for flavoring and coloring.
- Milk or heavy cream (optional) - you only need to use this is your buttercream is too stiff for piping.
Decoration
- Grated palm sugar (coconut sugar) - this is optional, but adds a lovely molasses taste to the buttercream.
*Refer to the recipe card below for exact quantities of the ingredients above. For best results, use a digital kitchen scale where applicable*
🧾Substitution and variations
- Self raising flour can be substituted with all purpose flour and baking powder. To make 190g of self raising flour (as per the recipe card below), mix 190g of all purpose flour with two thirds of a teaspoons of baking powder. Mix well and sift at least 3 times before using.
- Whole milk in the cupcake batter can be replaced with skimmed milk or coconut milk. You can also use almond milk or oat milk.
- Store bought pandan extract can be replaced with natural pandan extract. To make the extract, cut 2 pandan leaves (measuring about 30 cm each) into small one-inch snips. Place them in blender and add the whole milk. Blend until fine and stain the milk. Discard the pulp. Use the milk as indicated in the recipe.
- If you don't want to use pandan buttercream frosting, you can also use other frosting flavors like vanilla or chocolate buttercream, or cream cheese frosting. You can also try mascarpone whipped cream frosting.
- For a finishing touch, you can top the cupcakes with additional coconut flakes or other decorations like sprinkles or edible flowers.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🏻🍳How to make
Preparing the cupcake liners
- Arrange cupcake liners into muffin trays. Placing the cupcake liner into muffin trays helps ensure their shape remains round. Set aside.
Baking the cupcakes
- Measure butter and sugar into a large bowl. Cream both with an electric mixer (hand mixer or stand mixer) on medium speed until the mixture turns light and creamy. You should cream for about 2 minutes. Scrape the sides and bottom of the bowl half way through.
- Next, add the eggs to the sugar and butter mixture. Add them one at a time, and each time, beat until all the traces of the egg is no longer visible. Scrape the sides and bottom of the bowl again.
- In a separate bowl, mix flour, salt and baking powder. Stir to combine. Sift in these dry ingredients into the creamed wet ingredients, alternately with the milk. Add the flour mixture in 3 batches and the milk in 2 batches. Start and end with the flour mixture.
- Next, add the pandan extract. Mix well.
- Scoop the pandan cupcakes batter into the prepared cupcake liners in the prepared muffin tin. Fill each casing until about two thirds full only.
- Bake the cupcakes at 170 Degrees Celsius for 20 minutes. Remove the baked pandan cupcakes from the oven and transfer them onto a wire rack to cool completely before frosting.
Making the pandan buttercream
While waiting for the pandan cupcakes to cool down, prepare the pandan buttercream.
- Start by creaming the butter in a large mixing bowl until soft and creamy.
- Next, sift in the powdered sugar. Mix into the creamed butter on low speed (better to mix in by hand, with a spatula) to avoid the sugar from flying.
- Once the sugar is combined with the butter, cream both with an electric mixer on medium high speed until the buttercream turns light and fluffy.
- Add the pandan extract and continue to beat until the extract is well incorporated. Scrape the sides of the bowl and beat again to ensure the green color is all even. If the buttercream appears too stiff, add some milk or cream. Start with one tablespoon first and increase gradually is more is needed. Transfer the pandan buttercream into a piping bag fitted with a large star tip.
Decorating the cupcakes
- Make sure the cupcakes are completely cool (to room temperature) before applying the frosting to avoid the buttercream from melting. Start by piping the stars all around the edges of the cupcake and then one large one in the center.
- Add another row of the buttercream stars on top of the earlier layer, but this time, pipe them in a smaller circle.
- Finally, pipe a large star at top of each cupcake, right in the center.
- To decorate, grate coconut palm sugar (gula Melaka) and sprinkle it on the cupcakes.
🍽️Serving & storage
- These pandan cupcakes can last at room temperature for a good 4 to 5 days. But do note that the liners will start to detach from the cupcakes within the next day or two of baking.
💡Expert tips
- Overmixing the batter after folding in the flour can result in tough cupcakes. Suffice if the batter is mixed until the flour is well incorporated.
- Overbaking the cupcakes can result in dry cupcakes. For best results, follow the baking temperature and baking time indicated in the recipe card.
- Make sure to let the cupcakes cool completely before adding the buttercream frosting to prevent the frosting from melting or sliding off the cupcakes.
💭FAQs
Pandan, (also known as screwpine), is a tropical plant that is commonly used in Asian cooking for its sweet and fragrant flavor. It has long, slender, blade-like leaves and is often used to flavor desserts, drinks, and savory dishes.
Pandan leaves can be found fresh, frozen, or in the form of an extract. It has a distinct green color and is often used as a natural food coloring in addition to its flavoring properties. It is a popular ingredient in countries like Thailand, Indonesia, and Malaysia, and is becoming more widely available in other parts of the world (can be found in your local Asian market) as well.
To make your own extract, you will need fresh or frozen pandan leaves (can be purchased from Asian grocery stores).
For this recipe, you will need about 2 to 3 leaves measuring about 30cm each. Cut them into 2 inch sizes and add them to a food processor. Add the milk (measurement as provided in the recipe card) and process the leaves until fine. Strain the pandan juice with a fine mesh sieve or cloth. Squeeze out all the pandan extract from the leaves and discard the pulp.
Use the pandan extract infused milk in the recipe as indicated. You can skip the pandan extract mentioned in the recipe card.
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📖Recipe
Pandan Cupcakes with Pandan Buttercream
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
Ingredients
Cupcakes
- 190 g self raising flour
- 100 g butter
- 175 g granulated sugar
- 2 eggs
- 140 ml milk
- 1 teaspoon pandan extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
Buttercream
- 150 g butter
- 300 g powdered sugar
- ½ teaspoon pandan extract
- 2 tablespoon milk (optional)
Decoration
- Coconut palm sugar (grated)
Instructions
- Preheat oven to 170 degrees Celsius.
- Arrange cupcake liners into muffin trays.
Baking the Cupcakes
- Measure butter and sugar into a medium bowl. Cream until the mixture turns light and creamy, for approximately 2 minutes. Scrape the sides and bottom of the bowl half way through.
- Next, add the eggs. Add them one at a time, beating well after each addition. Scrape the sides and bottom of the bowl again.
- In a separate bowl, mix the flour, salt and baking powder. Sift in these dry ingredients into the creamed mixture, alternately with the milk. Add the flour mixture in 3 batches and the milk in 2 batches. Start and end with the flour mixture.
- Next, add the pandan extract. Mix well.
- Scoop the pandan cupcakes batter into the prepared cupcake liners. Fill each casing until about two thirds full.
- Bake the cupcakes for 20 minutes. Remove the baked pandan cupcakes from the oven and transfer them onto a wire rack to cool completely before frosting.
Decorating the Cupcakes
- To make the pandan buttercream, cream butter until soft.
- Sift in the powdered sugar. Mix into the creamed butter very slowly at first, to avoid the sugar from flying. Gradually increase the speed and cream until the buttercream turns light and fluffy.
- Add the pandan extract and continue to beat until the extract is well incorporated. Scrape the sides of the bowl and beat again to ensure the green color is all even.
- If the buttercream appears too stiff, add some milk or cream. Start with one tablespoon first and increase gradually is more is needed. Transfer the pandan buttercream into a piping bag fitted with a large star tip.
- Make sure the cupcakes are completely cool (to room temperature) before applying the frosting to avoid the buttercream from melting. Start by piping the stars all around the edges of the cupcake and then one large one in the center.
- Add another row of the buttercream stars on top of the earlier layer, but this time, pipe them in a smaller circle.
- Finally, pipe a large star at top, right in the center.
- To garnish, grate coconut palm sugar (gula Melaka) and sprinkle it on the cupcakes.
Notes
- Overmixing the batter after folding in the flour can result in tough cupcakes. Suffice if the batter is mixed until the flour is well incorporated.
- Overbaking the cupcakes can result in dry cupcakes. For best results, follow the baking temperature and baking time indicated in the recipe card.
- Make sure to let the cupcakes cool completely before adding the buttercream frosting to prevent the frosting from melting or sliding off the cupcakes.
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