Matcha Cupcakes with Whipped Matcha White Chocolate Ganache
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!
Servings: cupcakes
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 350℉/180℃. 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!
Nutrition
Serving: 1cupcake | Calories: 360kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 121mg | Potassium: 113mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 940IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg
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