Matcha Cupcakes

Sweet and moist matcha cupcakes topped with a swirl of silky smooth whipped white chocolate matcha ganache

Some days I just feel like baking something soft and calming, and these matcha cupcakes always hit that sweet spot between simple and a little bit special. They have that warm green tea aroma, a soft crumb, and a smooth, creamy swirl on top that tastes light but still feels a bit indulgent.

What is matcha?

Matcha is a vibrant green powder made of ground dried green tea leaves. The method of preparation originates in China but was perfected in Japan to create this grassy, slightly bitter, and fragrant tea powder that is not only delicious but a great antioxidant! With many great health properties like the ability to promote heart and liver health, prevent cancer, boost brain health and metabolism, there is no reason not to have some matcha!

There are two different types of matcha, culinary grade, and ceremonial grade. The two of them are different in quality and slightly different in taste and colour. You can find out more about the differences between the two in my matcha truffle recipe here!

At-a-Glance – What You’ll Need Before We Start Rolling

Other matcha recipes

If you love matcha give these other matcha recipes a go!

Main Ingredients

Just the essentials that give these cupcakes their soft crumb and gentle matcha flavour.

• Whole milk
• White vinegar
• Vegetable oil
• Unsalted butter
• White sugar
• Eggs
• Plain flour
• Matcha powder
• Baking powder
• Baking soda
• Pinch of salt

Optional – My Favourite Extras That Add a Little Magic

Little add-ons I sometimes use when I want something extra without changing the base recipe.

• A touch of vanilla for a softer aroma
• White chocolate chips folded through the batter for creamy bursts
• Lemon zest for a brighter edge against the earthy matcha
• A spoonful of honey to warm up the sweetness

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

If you’re missing something, these swaps still keep the cupcakes light and tender.

• Almond milk instead of whole milk
• Coconut oil instead of vegetable oil
• A gluten-free 1:1 flour blend in place of plain flour
• Dark or milk chocolate instead of white chocolate in the ganache
• Hojicha powder for a toasted, nutty spin

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Comparison – How This Recipe Stacks Up Against Other Desserts

Tips for the perfect cupcake

Creating a perfectly moist cupcake with the perfect dome isn’t hard with the right recipe! This recipe uses both butter and oil to create a soft and tender cupcake base, that pairs perfectly with the whipped ganache. Here are a couple more tips to help you make your best cupcakes!

• Use curdled milk/buttermilk: This recipe creates curdled milk by mixing it with vinegar. This will reacts with the baking soda to give the cupcakes an extra boost and reach the perfect height. Buttermilk also has the same effect, so feel free to use it if you have any on hand. It’ll also help achieve a moister cupcake.
• Whip the vegetable oil and butter together until light and fluffy: Whipping the oil and butter together will help give the cupcakes a fluffier texture
• Whip the eggs until lightened: whipping the eggs until a light and fluffy texture also helps give the cupcakes extra rise and fluffiness
• Distribute the batter evenly between cupcake cases: Even distribution of the batter is important as it prevents some cupcakes from rising too much and spilling over. I like to use an ice-cream scoop to cleanly distribute the batter between the cupcake patties.

Tips for perfect whipped chocolate ganache

Whipped chocolate ganache is the perfect topping for cupcakes because you can pipe swirls sky high, but it won’t be super sweet and greasy like buttercream. Instead, it is light, slightly sweet, and absolutely delicious. Think of it as a pipeable mousse! There are a couple of things you have to keep in mind when making a whipped ganache, follow these tips for perfection!

• Sift in the matcha powder: Matcha powder tends to get very clumpy and if added directly into the cream will become very clumpy. Sifting the matcha powder helps to even out any large lumps.
• Use a stick blender: If you want an even ganache without any clumps of matcha, I highly recommmend using a stick blender. This ensures that there are no large lumps of matcha and evenly distributes the white chocolate through the cream. If you don’t have a stick blender feel free to use a fine meshed sieve to filter out any large clumps.
• Chill the ganache until it is completely cooled: Whipped ganache is very finicky and if not cooled completely will spilt when beat, becoming butter. I always chill my ganache for at least 3 hours, if not overnight.
• Keep a close eye on it when beating: Ganaches split very easily when whipped so it is important to keep a close eye on it as you are beating. Once you notice is reaches stiff peaks stop beating right away.
• Keep it chilled: A whipped ganache is primarily made up of cream, so it will melt if sat at room temperature. Make sure to keep the ganache and/or iced cupcakes chilled when possible.

Ingredients

The ingredients used to make these are mostly pantry staples with the exception of matcha powder. These days matcha powder is widely available, whether that be online, at Asian grocers, or even your local supermarket!

Matcha Cupcakes

• Whole milk: Make sure you use whole milk, the fat content of the milk helps create a moister, fluffier cupcake.
• White vinegar: The vinegar is needed to react with the milk and curdle it. This helps with moisture and rise as it reacts with the baking soda.
• Vegetable oil: Vegetable oil adds fat while keeping the cupcakes light!
• Unsalted butter: Butter adds fat while giving the cupcakes a more fragrant flavour
• White sugar: Sugar is needed for sweetness, as well as an extra lightness to the cupcakes
• Eggs: Binds everything together
• Plain flour: Plain flour or all-purpose flour forms the structure of the cupcakes
• Matcha powder: Adds the matcha flavour, as well as some structure to the cupcakes. I recommend using a high quality culinary grade matcha for the best flavour and colour
• Baking powder: Gives the cupcakes rise, but is less potent than baking soda
• Baking soda: Reacts with the curdled milk for an extra rise
• Pinch of salt: Balances out the flavours in the cupcake

Whipped Ganache

• Thickened cream: Thickened cream or heavy cream is the best for frostings as they are made with thickeners and stabilisers. Whipping cream will also work if you kind find either.
• White chocolate: Any kind of good quality white chocolate will be perfect!
• Matcha: The matcha here can be adjusted to your tastes. If you like a stronger matcha flavour feel free to increase it, or leave it out all together and rely on the matcha powder in the cupcakes for flavour.

Make these for Christmas!

If you’re looking for a delicious Christmas-themed dessert that isn’t just peppermint or decorated with green and red these are perfect. Dress these up with some colourful sprinkles and a gold star for the cutest Christmas tree!

Additional Tips for Perfect Matcha Cupcakes

Use Ceremonial-Grade Matcha

For a more vibrant color and authentic green tea flavor, use high-quality matcha powder instead of culinary-grade.

Add a Dash of Lemon Juice

Enhances the matcha flavor and helps keep the cupcakes moist and fresh.

Chill the Frosting Before Piping

This ensures a firmer texture and prevents melting, especially if using cream cheese or buttercream.

If you adore delicate matcha pastries, my airy matcha cream puffs are a must-try.

Variations of Matcha Cupcakes

Matcha and White Chocolate Cupcakes

Add white chocolate chips to the batter for a creamy sweetness that complements the earthy matcha.

Matcha Lava Cupcakes

Fill the center with a matcha-infused ganache for a molten, gooey surprise inside.

Vegan Matcha Cupcakes

Use almond milk and coconut oil as substitutes for dairy and eggs to make a plant-based version.

For a full-sized showstopper, try my soft and fluffy matcha cake.

Serving Suggestions

With a Drizzle of Honey

A touch of natural honey on top enhances the sweetness without overpowering the matcha flavor.

Paired with a Matcha Latte

Serve with a warm matcha latte for the ultimate green tea experience.

With a Crunchy Almond Topping

Add sliced almonds on top of the frosting for extra texture and a nutty contrast.

If you’re craving something fudgier, my rich matcha brownies make the perfect pairing.

Matcha Cupcakes

Print Recipe

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5 from 4 reviews

Sweet and moist matcha cupcakes topped with a swirl of silky smooth whipped white chocolate matcha ganache

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 Cupcakes 1x
• Category: Cake
• Method: Easy
• Cuisine: Asian Fusion

Ingredients

Units MUS Scale 1x2x3x

Matcha Cupcakes

• 120ml Whole milk (1/2 cup)
• 1 tsp White vinegar
• 60ml Vegetable oil (1/4 cup)
• 30g Unsalted butter, room temperature (2 tbsp 1 tsp)
• 150g White sugar (3/4 cup)
• 2 Eggs, room temperature
• 150g Plain flour (1 1/4 cup)
• 2 tbsp Matcha powder
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• Pinch of salt

Whipped Matcha Ganache

• 360ml Thickened cream (1 1/2 cups), chilled
• 225g White chocolate (7.9 oz), finely chopped
• 1 tbsp Matcha powder

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Instructions

1. Preheat the oven to 180C/350F
2. Line a cupcake tray with 12 paper liners
3. Combine milk and vinegar in a small bowl, set aside
4. Add sugar, butter and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
5. Add the eggs to the butter and beat on high for 2-3 minutes, until lightened
6. Combine flour, matcha powder, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
7. Add half the dry ingredients to the wet ingredients and beat until just combined
8. Add the milk and mix until just combined
9. Mix in the rest of the dry ingredients, making sure to not over-mix
10. Divide the batter evenly between the cupcake liners
11. Bake for 12-15 minutes, or until a toothpick inserted in the centre comes out clean
12. Cool completely before frosting

Whipped Matcha Ganache

1. Place the chopped white chocolate in a heat-proof bowl
2. Heat 240ml (1 cup) cream in a small saucepan until steaming and pour over the white chocolate
3. Cover with a plate and let sit for 5 mins until melted, sift in the matcha powder and stir until smooth
4. Add the remaining cream and stir until combined
5. Cover and place in the fridge for 3-4 hours, or until completely chilled
6. Once chilled whip until stiff peaks and transfer to a piping bag fitted with a star tip

Assembly

1. Pipe swirls of matcha ganache on top of the cupcakes and dust with matcha powder or decorate as you like!
2. Reserve in the fridge until ready to serve

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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