Go Back
–+ servings
Matcha Cupcakes

Deliciously Soft Matcha Cupcakes with Whipped Ganache Frosting

Enjoy these delightful Matcha Cupcakes with a light sweetness and rich flavor, topped with whipped ganache.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup All-Purpose Flour Substitute with cake flour for a softer texture.
  • 2 tbsp Matcha Powder Use ceremonial grade for optimal taste.
  • 2 tsp Baking Powder Ensure it is fresh for best results.
  • 1/2 tsp Salt Enhances flavor and balances sweetness.
  • 2 large Large Eggs Room temperature for better incorporation.
  • 3/4 cup Granulated Sugar Do not reduce for best results.
  • 1/2 cup Unsalted Butter Can substitute with plant-based butter.
  • 1/2 cup Whole Milk Use almond or oat milk for dairy-free.
  • 1 tsp Vanilla Extract No substitutes needed.
  • 1/4 cup Vegetable Oil Melted coconut oil can be a delightful twist.
Whipped Ganache Frosting
  • 1 cup Whipping Cream Coconut cream can be used for dairy-free.
  • 1 cup White Chocolate Chips Substitute with dairy-free chocolate chips for vegan.

Equipment

  • Oven
  • Mixing bowls
  • Cupcake Tray
  • Mixer
  • Sifter
  • Whisk
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (180°C) and line a cupcake tray with liners.
  2. Sift together flour, matcha powder, baking powder, and salt in a mixing bowl.
  3. Beat room temperature eggs on high speed until frothy, then gradually add sugar and beat until light and tripled in volume.
  4. Gently incorporate the dry ingredients into the egg mixture in three batches, mixing on low speed.
  5. Melt butter and heat milk together, then mix in vanilla extract and vegetable oil before adding to batter.
  6. Fill cupcake liners about two-thirds full with batter and bake for approximately 15 minutes.
  7. Transfer cupcakes to a wire rack to cool completely.
  8. Heat whipping cream until simmering, whisk in matcha powder, pour over melted white chocolate chips, and chill until firm.
  9. Whip the ganache until fluffy and pipe onto cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Weigh ingredients accurately for best results. Use room temperature eggs for better aeration. Allow cupcakes to cool completely before frosting. Chilled ganache is crucial for a fluffy texture.

Tried this recipe?

Let us know how it was!