Sweet and moist matcha cupcakes topped with a swirl of silky smooth whipped white chocolate matcha ganache
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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!
Other matcha recipes
If you love matcha give these other matcha recipes a go!
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!
Frequently asked questions
How long do these last?
These last for 3-4 days in the fridge. As the frosting is made of cream they won't last as long as regular buttercream frosted cupcakes.
How should I store these?
Make sure you keep these stored in an airtight container in the fridge. The cream needs to be refrigerated as it is primarily made of cream. If left out at room temperature for too long it'll melt.
Can I use a different kind of tea powder?
Yes of course! Feel free to switch it up and create your own version. You can use hojicha or genmaicha powder, or even substitute the matcha powder for tea leaves like earl grey.
Can I make the whipped ganache with milk or dark chocolate?
Yes of course! Substitute the white chocolate with any kind of chocolate for a different kind of whipped chocolate ganache. I find that white chocolate is the best when paired with matcha as it is more subtle, however, feel free to play around with the flavours and create your version.
Will a different kind of frosting work on these?
Yes, you definitely can! If you are looking for a room temperature-friendly cupcake, a buttercream frosting will probably be more suitable. Check out my buttercream frosted cupcake recipes: pineapple coconut cupcakes or rose and lychee cupcakes.
Let's Get Baking!
If you love matcha then these cupcakes are a must-try!!
If you make this recipe make sure to leave me a comment and rating down below, I would love to hear how it went.
Also don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your desserts!
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
PrintMatcha Cupcakes
Sweet and moist matcha cupcakes topped with a swirl of silky smooth whipped white chocolate matcha ganache
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 Cupcakes 1x
- Category: Cake
- Method: Easy
- Cuisine: Asian Fusion
Ingredients
Matcha Cupcakes
- 120ml Whole milk (½ cup)
- 1 tsp White vinegar
- 60ml Vegetable oil (¼ cup)
- 30g Unsalted butter, room temperature (2 tbsp 1 tsp)
- 150g White sugar (¾ cup)
- 2 Eggs, room temperature
- 150g Plain flour (1 ¼ cup)
- 2 tbsp Matcha powder
- 1 tsp Baking powder
- ¼ tsp Baking soda
- Pinch of salt
Whipped Matcha Ganache
- 360ml Thickened cream (1 ½ cups), chilled
- 225g White chocolate (7.9 oz), finely chopped
- 1 tbsp Matcha powder
Instructions
- Preheat the oven to 180C/350F
- Line a cupcake tray with 12 paper liners
- Combine milk and vinegar in a small bowl, set aside
- 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
- Add the eggs to the butter and beat on high for 2-3 minutes, until lightened
- Combine flour, matcha powder, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
- Add half the dry ingredients to the wet ingredients and beat until just combined
- Add the milk and mix until just combined
- Mix in the rest of the dry ingredients, making sure to not over-mix
- Divide the batter evenly between the cupcake liners
- Bake for 12-15 minutes, or until a toothpick inserted in the centre comes out clean
- Cool completely before frosting
Whipped Matcha Ganache
- Place the chopped white chocolate in a heat-proof bowl
- Heat 240ml (1 cup) cream in a small saucepan until steaming and pour over the white chocolate
- Cover with a plate and let sit for 5 mins until melted, sift in the matcha powder and stir until smooth
- Add the remaining cream and stir until combined
- Cover and place in the fridge for 3-4 hours, or until completely chilled
- Once chilled whip until stiff peaks and transfer to a piping bag fitted with a star tip
Assembly
- Pipe swirls of matcha ganache on top of the cupcakes and dust with matcha powder or decorate as you like!
- Reserve in the fridge until ready to serve
Keywords: matcha, cupcake, whipped cream, ganache, white chocolate, christmas
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Wow! that's all I can say... It is nice and perfect. I don't know how to say it.... However, I know it is very nice. Thanks Catherine! 🙂
★★★★★
Hi Valerie, Yay!! Can't go wrong with matcha and cupcakes!
Wonderful recipe. Decided to core the centers and put a strawberry filling in the middle as a little surprise for birthday cupcakes. It was well received by everyone!
★★★★★
Sounds absolutely delicious, I'm so glad you loved the recipe 🥰
These cupcakes were delish! Unfortunately my matcha was not the best quality so they turned browned by the next morning. No worries! Do you think I could swap the matcha for other powders, like butterfly pea flower powder? Trying to work with natural dyes. Thanks!
Yes definitely! They'll turn out so pretty. If you are using a powdered dye, replace the matcha powder with flour for a little more structure