Matcha Cupcakes
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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
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
- 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