Name: Matcha Cupcakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: Japanese-inspired
Ingredients: 1 cup (150 g) all purpose flour; 2 tablespoon (12 g) matcha powder; 1 1/2 teaspoon (6 g) baking powder; 1/4 teaspoon (1 g) salt; 2 large eggs (room temperature); 3/4 cup (150 g) granulated sugar; 1/4 cup (60 g) unsalted butter; 1/2 cup (120 ml) milk (whole full fat); 1 teaspoon (5 g) vanilla extract; 2 tablespoon (30 g) vegetable oil; 1 1/2 cup (375 ml) whipping cream, divided; 1 cup (8 oz) white chocolate chips; 1 tablespoon (6 g) matcha powder (sifted)

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Introduction

These matcha cupcakes offer a delightful combination of delicate green tea flavor and sweet white chocolate frosting. Soft, fluffy, and beautifully green, they are perfect for a special treat or afternoon tea.

A close-up view of multiple cupcakes with two visible layers: a light brown base and a smooth, light green frosting on top. The frosting is swirled in thick, wavy layers with small dark specks, and each cupcake is decorated with a small white daisy flower with a yellow center placed on the frosting. The cupcakes are arranged on a white marbled surface, with some focused sharply in the center and others blurred softly in the background, creating depth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (150 g) all purpose flour
2 tablespoon (12 g) matcha powder
1 1/2 teaspoon (6 g) baking powder
1/4 teaspoon (1 g) salt
2 large eggs (room temperature)
3/4 cup (150 g) granulated sugar
1/4 cup (60 g) unsalted butter
1/2 cup (120 ml) milk (whole full fat)
1 teaspoon (5 g) vanilla extract
2 tablespoon (30 g) vegetable oil
1 1/2 cup (375 ml) whipping cream, divided
1 cup (8 oz) white chocolate chips
1 tablespoon (6 g) matcha powder (sifted)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a cupcake baking tray with cupcake liners.
Step 2: In a large bowl, sift together the all purpose flour, matcha powder, baking powder, and salt. Mix well and set aside.
Step 3: Beat the eggs on high speed with a stand mixer or hand mixer for about 30 seconds until frothy. Slowly add the sugar while continuing to beat on high until the mixture triples in volume and becomes pale yellow, about 6 minutes.
Step 4: Add the dry ingredients to the egg mixture in three batches, beating on low speed after each addition until fully incorporated, even if the batter becomes thick.
Step 5: In a heatproof bowl, microwave the milk and butter together until the butter melts, but do not let it boil. Stir in the vanilla extract and vegetable oil, then cover and set aside.
Step 6: Temper the milk mixture by gradually mixing in 3/4 cup of the egg batter until smooth. Then pour the milk mixture into the remaining batter while beating on low speed until combined.
Step 7: Fill the cupcake liners about two-thirds full with batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 2 minutes before transferring to a wire rack to cool completely.
Step 8: For the matcha ganache frosting, heat 3/4 cup of whipping cream in a small saucepan over medium heat until it begins to steam and simmer.
Step 9: Sift in the 1 tablespoon of matcha powder and whisk to combine thoroughly.
Step 10: Place the white chocolate chips in a heatproof bowl. Pour the hot matcha cream over the chocolate and let it sit for 5 minutes. Stir until smooth, then strain through a fine mesh sieve to remove any lumps.
Step 11: Cover the ganache with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and chill in the refrigerator for 2–3 hours or overnight.
Step 12: Once chilled, whisk the ganache using an electric mixer, starting on low speed and gradually increasing to high until light and fluffy, about 1 minute.
Step 13: Add the remaining 3/4 cup of cold whipping cream to the whipped ganache and whip on low speed, gradually increasing to medium until soft peaks form and the frosting holds its shape, about 1–2 minutes.
Step 14: Pipe the frosting onto the cooled cupcakes using a piping bag fitted with a star tip and serve.

Tips & Variations

Use high-quality ceremonial grade matcha powder for a more vibrant color and richer flavor.
For a lighter frosting, you can substitute half the white chocolate with cream cheese.
If you prefer, swap vegetable oil with melted coconut oil for a subtle coconut undertone.
Allow cupcakes to cool completely before frosting to prevent melting or slipping.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. To serve, let them come to room temperature for about 20 minutes. Unfrosted cupcakes can be kept at room temperature for 2 days in an airtight container or frozen for up to 1 month.

How to Serve

A single cupcake sits centered on a white scalloped plate over a white marbled surface. The cupcake has two layers: the bottom layer is a soft greenish-brown cake with a slightly rough texture wrapped in white ridged paper. The top layer is a thick swirl of pale green frosting with tiny dark specks, applied in smooth, curving waves stacked three high. A small white daisy with a bright yellow center decorates the frosting near the edge. The background is softly blurred, showing two more cupcakes and a white vase with flowers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes vegan?

This recipe uses eggs, butter, and whipping cream, so it isn’t vegan as is. However, you can try substituting flax eggs, plant-based butter, and coconut cream with suitable vegan alternatives for a vegan version.

What can I use instead of white chocolate chips?

You can use white chocolate bars chopped into small pieces or even white candy melts. For a different flavor, try milk or dark chocolate, but note this will change the taste and color of the frosting.