Korean Mugwort Cupcakes / 쑥 컵케이크

Get your greens on for St. Patrick’s Day! This cupcake’s main ingredient is the Korean mugwort with its subtle earthiness and unique flavor. The roasted bean powder cream on top and the oozy mugwort filling in the center makes this a must-have dessert for the month of March!


Serves: 6 (1 for each) | Total Cooking Time: 2 hours


85 g Unsalted Butter, room temperature
60 g White Sugar
1 Egg, room temperature
1½ ml Vanilla Extract
70 g Cake Flour
1 g Baking Powder
1 g Baking Soda
4 tsp Korean Mugwort Powder
40 g Milk, room temperature

Korean Mugwort Powder
Fresh Oregano

Mugwort Filling
30 g Heavy Cream
40 g Sugar
3½ tsp Korean Mugwort Powder

Bean Powder Cream
20 g Roasted Bean Powder
350 g Heavy Cream
1 tsp Condensed Milk
25 g Powdered Sugar

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