Matcha Cupcakes with Whipped Matcha White Chocolate Ganache
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Sweet, soft, moist, and tender Matcha Cupcakes topped with a swirl of silky smooth whipped matcha white chocolate ganache frosting. These cupcakes pack tons of matcha flavor in each cupcake wrapper!
This Matcha Cupcakes recipe is for true matcha fans. The cupcakes are lightly sweetened, filled with earthy matcha flavor, and have a soft, tender, and moist cake crumb.
To pair with the matcha cupcakes, I topped them with light and fluffy matcha-flavored whipped white chocolate ganache frosting with fresh strawberries for the finishing touch. The sweetness of white chocolate pairs very well with the earthy bitter matcha flavor. But if you are looking for a room temperature-friendly cupcake, a buttercream frosting will probably be more suitable.
They are completely irresistible and perfect for dessert or snacks any day of the week. Plus, they are super easy to make with simple ingredients you have at home.
What Is Matcha?
Matcha is made from whole green tea leaves that have been pulverized into a super fine powder. The leaves are grown on green tea bushes and kept under shade. The shade increases the amount of chlorophyll content in the leaves, creating a bright green color packed with nutrients.
Don’t confuse matcha with the same green tea that you drink at home at Japanese restaurants. The names are slightly deceptive because green tea and matcha are used interchangeably, but they are actually slightly different. They both come from the same plant, camellia sinensis, but they are grown and processed differently.
Which Matcha Is Best for Baking?
There are different grades of matcha:
- Culinary grade matcha. The lower grade of matcha is intended for baking and cooking purposes.
- Ceremonial grade matcha. The highest quality matcha with a vibrant green color, the most caffeine content, and the least amount of bitter flavor. It should be used for drinking.
Ingredients You Need
Matcha Cupcakes
- Unsalted butter. Butter adds fat and gives the cupcakes a richer flavor.
- Granulated sugar. To sweeten the cupcakes and helps aerate the butter during creaming.
- Eggs. To bind the ingredients together.
- Vanilla extract. To enhance the vanilla flavor.
- Cake flour. To give the cupcakes structure while still giving light and tender texture. You can also use all-purpose flour instead of cake flour, but the texture of cupcakes will be slightly denser.
- Matcha. Add earthiness and beautiful green color to these cupcakes.
- Baking powder. The leavening agent that helps the cupcakes rise.
- Salt. To taste.
- Milk. Make sure you use whole milk, the fat content of the milk helps create a moister, fluffier cupcake.
Whipped Ganache
- Heavy whipping cream. When whipped will turn into whipped cream that will help the ganache turn light and fluffy.
- White Chocolate. Use good quality white chocolate for the best results.
- Matcha. To give the frosting matcha flavor and its green color. You can add more if you love stronger matcha flavor.
- How water. To help dissolve the matcha first before adding it to the ganache. If you add matcha directly, it will easily become lumpy.
Storage
Storing cupcakes is a tricky thing. I personally prefer storing cupcakes at room temperature on the counter, rather than putting them in the fridge because cupcakes stored in the refrigerator dry out much faster. They can taste dry and dense, which we definitely don’t want.
I recommend storing the unfrosted cupcakes in an airtight container and leaving them on the countertop for up to two days. Decorate the cupcakes when you are ready to serve. But if have already frosted the cupcakes and have some leftovers, you must store them in the fridge or the frosting will melt at room temperature.
More Matcha Desserts
- Poured Matcha Tiramisu
- Matcha Wreath Cookies
- Matcha Tres Leches Cake
- No-Bake Matcha Oreo Cheesecake
- Eggless Matcha Tiramisu Cake
- Matcha Scones
Matcha Cupcakes with Whipped Matcha White Chocolate Ganache
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Ingredients
Matcha Cupcakes
- 1/2 cup (113 gr) unsalted butter, room temperature
- 3/4 cup (150 gr) granulated sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1 1/4 cups (160 gr) cake flour
- 2 tbsp (15 gr) matcha powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120 ml) milk
Whipped Matcha White Chocolate Ganache
- 1 cup (150 gr) chopped white chocolate
- 1 1/2 cups (360 ml) heavy whipping cream, divided
- 1 tbsp (7 gr) matcha powder
- 2 tbsp hot water
- Fresh strawberries, halved, for garnish
Instructions
Matcha Cupcakes
- Preheat oven to 350F/180°C. Line the cupcake pans with cupcake liners.
- In a medium bowl, mix cake flour, matcha powder, baking powder, and salt until well combined. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter and granulated sugar on high speed until pale and fluffy.
- Scrape the sides of the bowl with a spatula. Add egg and vanilla. Beat the mixture until well combined.
- Sift in half of the dry ingredients. Beat on low speed until combined. Gradually add milk and beat until combined. Sift in the remaining dry ingredients and beat just until combined. Don't overmix.
- Spoon the batter evenly into each cup or liner, filling each about 2/3 full. Tap the pan a few times to remove the air bubbles.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool for 5 minutes in the muffin pans, then transfer them to a wire rack to continue cooling.
Whipped Matcha White Chocolate Ganache
- In a heatproof bowl, add white chocolate and 1/2 cup (120 ml) heavy cream. Heat over a water bath (place the bowl over but not touching simmering water in a saucepan) or microwave in 30-second intervals, stirring after each until the chocolate is fully melted and totally smooth.
- Gradually add the remaining heavy cream, stir until well combined.
- Cover the bowl with a cling wrap and freeze for 30-45 minutes in the freezer or until the mixture is cold but not frozen. You can also chill the mixture in the refrigerator for at least 4 hours or overnight.
- In a small bowl, sift in matcha powder. Add hot water and mix into a paste.
- Pour the matcha paste into the cold white chocolate mixture. Using a hand mixer or stand mixer fitted with a whisk attachment, beat the mixture on medium-high speed until stiff peaks.
Assemble
- Add your star piping tip to the piping bag. Spoon the whipped ganache into the piping bag.
- Pipe the cream onto the cooled cupcakes.
- Add strawberries on top for garnish. Enjoy!
