There’s a certain enchantment that comes with baking, especially when the vibrant green of matcha fills your kitchen with its earthy aroma. I first tried these delightful matcha cupcakes at a cozy tea shop, and I couldn’t help but recreate them at home. The soft, fluffy texture combined with the silky whipped matcha white chocolate ganache creates a dessert that’s not only visually stunning but also a feast for the senses. Whether you’re a matcha aficionado or just exploring its unique flavor, these cupcakes are sure to impress. Perfect for an afternoon snack or an elegant dessert to wow your guests, they are undeniably simple to make. Join me as we dive into making these charming treats that will add a fresh twist to your baking repertoire!
Why are Matcha Cupcakes so irresistible?
Soft, Moist Texture: The tender crumb of these cupcakes ensures every bite is a delightful experience, making them a perfect snack or dessert.
Earthy Flavor Delight: Each cupcake is infused with matcha’s unique earthiness, offering a refreshing break from regular sweets.
Beautiful Presentation: The vibrant green color topped with silky ganache makes these cupcakes visually stunning, sure to impress at any gathering.
Easy to Make: With easily accessible ingredients and a simple process, even novice bakers can whip up these delights in no time.
Versatile Options: Swap the matcha for other powdered flavors, or mix up the frosting to suit any palate, keeping your baking creative and fun!
Matcha Cupcake Ingredients
• For the Batter
- Unsalted Butter (1/2 cup / 113g) – Provides moisture and richness. Opt for salted butter if preferred, but adjust salt levels.
- Granulated Sugar (3/4 cup / 150g) – Adds sweetness. Brown sugar can create a denser texture.
- Eggs (2) – Gives structure and moisture. For a vegan version, consider using flax eggs.
- Vanilla Extract (1/2 tsp) – Enhances flavor. Substitute with almond extract for variation.
- Cake Flour (1 1/4 cups / 160g) – Creates a tender texture. All-purpose flour could be used but may yield a denser cake.
- Matcha Powder (2 tbsp / 15g + 1 tbsp / 7g for ganache) – Provides color and flavor. Ensure it’s culinary grade for the best taste.
- Baking Powder (1 tsp) – Helps cupcakes rise. Check freshness for optimal results.
- Salt (1/4 tsp) – Balances sweetness. Omit if using salted butter.
- Milk (1/2 cup / 120ml) – Adds moisture. Non-dairy milk can be used for a dairy-free version.
• For the Ganache
- Chopped White Chocolate (1 cup / 150g) – Base for ganache, adding sweetness. Dark chocolate can be swapped for reduced sweetness.
- Heavy Whipping Cream (1 1/2 cups / 360ml, divided) – Adds richness to ganache. Coconut cream can serve as a non-dairy alternative.
- Hot Water (2 tbsp) – Used for activating matcha powder. Ensure it is not boiling to preserve matcha properties.
• For Garnish
- Fresh Strawberries (for garnish) – Offers freshness and visual appeal. Any berry works as a substitute.
How to Make Matcha Cupcakes
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Prepare the Oven and Batter: Preheat your oven to 350°F (180°C) and line your cupcake pans with liners. In a separate bowl, whisk together the dry ingredients: cake flour, matcha powder, baking powder, and salt until well combined.
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Cream Ingredients: In a stand mixer, beat the unsalted butter and granulated sugar together until the mixture becomes pale and fluffy. Then, incorporate the eggs and vanilla extract, mixing until everything is smoothly combined.
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Combine Ingredients: Gradually add the dry ingredients into the butter mixture, alternating with the milk. Mix gently until just combined to avoid overmixing, which helps keep the cupcakes light and tender.
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Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Place in the oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: After baking, allow the cupcakes to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
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Prepare Ganache: For the ganache, melt the chopped white chocolate and 1/2 cup of heavy whipping cream in a heatproof bowl over simmering water. Stir until completely smooth, then whisk in the remaining cream and prepared matcha mixture.
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Chill Ganache: Cover the ganache and chill it in the refrigerator until it’s cold but not frozen—this usually takes about 30-45 minutes, but you can keep it overnight if needed.
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Frost Cupcakes: Once the ganache has chilled, whip it until it reaches stiff peaks. Use a piping bag to decorate the cooled cupcakes. For a bright touch, garnish with halved strawberries on top.
Optional: Drizzle with additional melted white chocolate for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Expert Tips for Matcha Cupcakes
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Choose Quality Matcha: Use high-quality culinary grade matcha powder for the best flavor. The richer taste will elevate your cupcakes, making them truly special.
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Mix with Care: Avoid overmixing your batter to keep the cupcakes light and airy. A gentle fold is all you need when combining wet and dry ingredients!
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Chill Properly: Allow your ganache to chill until it’s just right—not too hard or too soft. This will ensure perfect piping consistency for your matcha cupcakes.
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Use Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature. This helps create a smoother batter, leading to fluffier cupcakes.
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Bake One Batch at a Time: For even baking results, it’s best to bake only one tray of matcha cupcakes at a time in the center of the oven.
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Check Doneness Carefully: Avoid drying out your cupcakes by testing with a toothpick towards the end of baking. Remove them as soon as it comes out clean!
What to Serve with Matcha Cupcakes with Whipped Matcha White Chocolate Ganache?
These whimsical matcha cupcakes are not just a dessert; they can inspire an entire culinary feast.
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Matcha Tea: The natural earthiness of matcha tea elevates the flavor experience, offering a harmonious pairing that enhances the cupcakes’ delicate taste.
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Fresh Fruit Salad: A medley of seasonal fruits adds a refreshing brightness that balances the sweetness of the cupcakes, making each bite a delightful contrast. Consider adding juicy mango and tart blueberries for a vibrant touch.
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Vanilla Ice Cream: Creamy vanilla ice cream complements the rich white chocolate ganache perfectly, creating a lush combination that satisfies your sweet tooth.
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Mochi: Sweet rice mochi can add a chewy texture to your dessert spread, celebrating Japanese cuisine while providing a fun eating experience alongside the cupcakes.
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Japanese Green Tea Cookies: These subtly sweet cookies mirror the matcha flavor, creating a cohesive theme for your dessert table that’s both delightful and visually appealing.
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Sake: A chilled glass of sake introduces an unexpected but delightful twist to your dessert, offering a floral and fruity note that pairs beautifully with the matcha flavor.
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Chocolate-Covered Strawberries: These decadent strawberries not only complement the garnish on your cupcakes but also provide a rich chocolate experience with fruity freshness in every bite.
Indulge in the magic of these pairings, and create memorable moments around the table!
How to Store and Freeze Matcha Cupcakes
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Room Temperature: Store unfrosted matcha cupcakes at room temperature in an airtight container for up to 2 days to maintain their softness.
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Fridge: If frosted, place matcha cupcakes in the refrigerator to prevent the ganache from melting. They can last up to 5 days chilled.
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Freezer: For longer storage, freeze unfrosted matcha cupcakes in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before frosting.
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Reheating: To enjoy leftover cupcakes, lightly warm them in the microwave for about 10-15 seconds, ensuring they remain moist and delightful.
Make Ahead Options
These Matcha Cupcakes with Whipped Matcha White Chocolate Ganache are perfect for busy home cooks looking to save time! You can prepare the cupcake batter and refrigerate it for up to 24 hours before baking, ensuring great freshness. For the ganache, feel free to make it ahead and chill it in the refrigerator for up to 3 days; just whip it just before frosting your cupcakes to achieve that delightful, fluffy consistency. When ready to serve, simply bake the cupcakes as directed and frost them for a deliciously impressive treat that’s just as delightful as if made fresh that day.
Matcha Cupcake Variations
Indulge your creativity and taste buds by exploring these delightful twists on your matcha cupcakes!
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Vegan: Replace eggs with flax eggs and use coconut cream for the ganache for a delicious plant-based version. Your friends won’t even notice the difference!
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Buttercream Delight: Swap the whipped ganache for classic buttercream frosting. This rich alternative adds a nostalgic charm and a perfect balance of sweetness.
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Chocolate Matcha: Incorporate cocoa powder into the batter along with matcha for a delightful chocolate-marble effect. It’s a fascinating visual and flavor experience!
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Nutty Fun: Add chopped nuts like almonds or macadamia nuts to the batter for an extra crunch. The contrast pairs wonderfully with the soft cupcake texture.
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Spicy Kick: Mix in a dash of cayenne pepper or ginger powder for a slight heat. The warmth enhances the matcha’s earthy notes, creating a cupcake adventure.
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Fruit Infusion: Fold in fresh blueberries or raspberries into the batter for a fruity twist. The burst of flavor complements the matcha beautifully and adds a splash of color!
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Zesty Lemon: Add a teaspoon of lemon zest to the batter and a splash of lemon juice to the ganache for a refreshing citrus contrast. It brightens each bite and invigorates the senses!
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Salted Caramel Drizzle: Top your frosted cupcakes with a drizzle of salted caramel for an indulgent treat. The sweet and salty combination brings a whole new level of decadence to each bite.
Matcha Cupcakes with Whipped Matcha White Chocolate Ganache Recipe FAQs
How do I select the best matcha powder?
Absolutely! Opt for high-quality culinary grade matcha powder for the best flavor outcome in your cupcakes. Look for vibrant green color and finely ground texture. Avoid any matcha that appears dull or has a coarse grain.
How should I store my matcha cupcakes?
Store unfrosted matcha cupcakes at room temperature in an airtight container for up to 2 days for optimal softness. If you’ve added ganache to the cupcakes, refrigerate them to keep the frosting intact, making sure they last for up to 5 days.
Can I freeze matcha cupcakes?
Yes, you can freeze them! First, ensure the cupcakes are completely cooled. Place the unfrosted cupcakes in a freezer-safe bag or container and they can be kept for up to 3 months. When you’re ready to enjoy, simply thaw them overnight in the refrigerator.
What can I do if my ganache is too runny?
The ganache consistency can be tricky! If your ganache turns out too runny, chill it in the refrigerator for 15-20 minutes to firm it up. Stir occasionally to avoid it hardening too much, and if needed, re-whip it gently for adding volume and structure.
Can I use a dairy-free option in this recipe?
Absolutely! For a dairy-free version, substitute the milk and heavy whipping cream with non-dairy alternatives like almond milk and coconut cream. Achieving the perfect ganache using coconut cream adds a delightful flavor that pairs beautifully with matcha.
Are matcha cupcakes safe for pets?
It’s essential to keep these cupcakes away from pets, especially dogs. While the ingredients used are generally safe for humans, chocolate and matcha can be harmful to pets. Ensure you only enjoy these delightful treats yourself!
Matcha Cupcakes with Whipped White Chocolate Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line your cupcake pans with liners. In a separate bowl, whisk together the dry ingredients: cake flour, matcha powder, baking powder, and salt until well combined.
- In a stand mixer, beat the unsalted butter and granulated sugar together until the mixture becomes pale and fluffy. Then, incorporate the eggs and vanilla extract, mixing until everything is smoothly combined.
- Gradually add the dry ingredients into the butter mixture, alternating with the milk. Mix gently until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Place in the oven and bake for 15-18 minutes.
- After baking, allow the cupcakes to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- For the ganache, melt the chopped white chocolate and 1/2 cup of heavy whipping cream in a heatproof bowl over simmering water. Stir until completely smooth, then whisk in the remaining cream and prepared matcha mixture.
- Cover the ganache and chill it in the refrigerator until it’s cold but not frozen.
- Once the ganache has chilled, whip it until it reaches stiff peaks. Use a piping bag to decorate the cooled cupcakes and garnish with halved strawberries.