If you are a fan of that vibrant, earthy flavor of green tea, then the Matcha Cupcakes with Matcha Ganache Frosting Recipe is going to be your new best friend in the kitchen. These cupcakes beautifully marry the subtle bitterness of high-quality matcha powder with the rich, velvety sweetness of a white chocolate ganache frosting infused with the same green tea magic. Each bite feels like a little celebration, with the perfect balance of moist texture and luscious frosting that makes these green tea cupcakes a standout treat, whether for parties, afternoon tea, or a special indulgence.
Ingredients You’ll Need
Preparing this recipe is a breeze because it relies on simple, accessible ingredients that all play an important role in creating your perfect batch of matcha cupcakes. From the flour that provides structure to the matcha powder that delivers that signature flavor and color, each component is essential and carefully chosen to bring out the best in this dessert.
- All purpose flour (1 cup / 150 g): The base for your cupcake batter, it creates that tender crumb every cupcake deserves.
- Matcha powder (2 tablespoons / 12 g): The star ingredient that gives the cupcakes their vibrant green color and distinct earthy taste.
- Baking powder (1 ½ teaspoons / 6 g): Provides the light and airy texture by helping the cupcakes raise beautifully.
- Salt (¼ teaspoon / 1 g): Enhances all the flavors and balances out the sweetness.
- Large eggs (2, room temperature): The secret to lightness and volume in your batter when whipped properly.
- Granulated sugar (¾ cup / 150 g): Sweetens the cupcakes and helps stabilize the egg foam for that fluffy texture.
- Unsalted butter (¼ cup / 60 g): Adds richness and moisture to keep each cupcake tender.
- Whole milk (½ cup / 120 ml): Brings moisture and body to the batter; whole milk ensures a richer crumb.
- Vanilla extract (1 teaspoon / 5 g): A subtle hint of sweetness that complements the matcha without overpowering it.
- Vegetable oil (2 tablespoons / 30 g): Keeps the cupcakes extra moist and soft.
- Whipping cream (1 ½ cups / 375 ml, divided): Essential for creating the smooth, fluffy matcha ganache frosting.
- White chocolate chips (1 cup / 8 oz): Provides the luxurious base for the matcha ganache frosting, lending sweetness and creaminess.
- Matcha powder for frosting (1 tablespoon / 6 g, sifted): Adds a more intense green tea flavor and that beautiful green hue to the frosting.
How to Make Matcha Cupcakes with Matcha Ganache Frosting Recipe
Step 1: Preheat and Prep
Start by setting your oven to 350°F (180°C) and line a cupcake pan with your favorite cupcake liners. This simple step ensures your cupcakes bake evenly and are easy to remove once done. Preheating is key for even rising and a perfect crumb.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the all purpose flour, matcha powder, baking powder, and salt. Sifting prevents any lumps and ensures that the dry ingredients are evenly distributed, which is crucial for flawless cupcakes.
Step 3: Beat the Eggs and Sugar
Using an electric mixer, beat the room temperature eggs on high speed until frothy. Gradually add the sugar while continuing to beat for about 6 minutes until the mixture is pale and has tripled in volume. This step is the heart of creating a light and airy batter and requires patience but trust me, the fluffiness it adds is worth it!
Step 4: Incorporate Dry Ingredients
Add your sifted dry ingredients into the egg and sugar mixture in three batches. Mix on low speed after each addition, ensuring everything combines smoothly. Don’t worry if the batter thickens; that means your cupcakes will have the lovely dense yet soft texture we aim for.
Step 5: Melt Butter and Warm Milk
Gently heat the butter and milk together in a microwave-safe bowl until just melted—do not boil. Stir in vanilla extract and vegetable oil, then cover and set aside. This mixture will add softness and moisture, enveloping the batter in richness.
Step 6: Temper Milk Mixture and Combine
To prevent curdling, add a little of the matcha batter to the warm milk mixture and stir until smooth. Then pour this back into the batter while mixing on low. This helps to combine everything perfectly without losing the air you worked so hard to incorporate.
Step 7: Bake the Cupcakes
Spoon the batter into your prepared cupcake liners, filling each about two-thirds full to give them room to rise. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for a couple of minutes, then move them onto a wire rack to cool completely before frosting.
Step 8: Prepare the Matcha Ganache Frosting
Heat half of the whipping cream until steaming, then whisk in the sifted matcha powder until smooth. Pour this over the white chocolate chips, letting it sit for 5 minutes before stirring until beautifully glossy and lump-free. Strain to remove any matcha lumps, cover with plastic wrap touching the surface, and chill for 2 to 3 hours or overnight.
Step 9: Whip the Frosting
Once chilled, whip the ganache lightly until fluffy, then add the remaining cold whipping cream and continue whipping until soft peaks form. The frosting becomes wonderfully light yet rich enough to crown your cupcakes perfectly.
Step 10: Frost and Enjoy
Fill a piping bag fitted with a star tip with your luscious frosting and decorate each cooled cupcake. The beautiful green swirls not only look stunning but take that matcha flavor to the next level. Now you’re ready to indulge in these amazing treats!
How to Serve Matcha Cupcakes with Matcha Ganache Frosting Recipe
Garnishes
Sprinkle a little extra matcha powder on top for an elegant finish or add edible gold leaf for a special occasion. Fresh berries like raspberries or blueberries also make a wonderful contrast, adding a pop of color and a hint of tartness that complements the sweetness of these green tea cupcakes perfectly.
Side Dishes
Pair your Matcha Cupcakes with a light green tea or jasmine tea to enhance that traditional Japanese vibe. For something richer, a scoop of vanilla bean ice cream served alongside makes for an unbelievable dessert experience that balances the earthy bitterness of matcha.
Creative Ways to Present
Try layering the cupcakes in a tiered stand for a stunning dessert table centerpiece. You could also serve mini versions in pretty wrappers for parties or package them individually tied with ribbon as thoughtful homemade gifts that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Your leftover matcha cupcakes will keep well in an airtight container in the refrigerator for up to 3 days. This short storage time preserves the freshness and the delightful moistness of the cupcakes and the creamy texture of the ganache frosting.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container for up to one month. Thaw completely at room temperature before frosting and serving to maintain their delicate texture and flavor.
Reheating
For the best experience, reheat refrigerated cupcakes by warming them gently in the microwave for about 10 seconds. Avoid reheating frosted cupcakes this way to keep the ganache frosting from melting, which could alter its appearance and taste.
FAQs
Can I use a different type of chocolate for the ganache?
Yes, white chocolate is preferred here because it pairs perfectly with matcha’s bitterness, but you can experiment with milk chocolate if you want a softer sweetness or dark chocolate for a more intense contrast.
What if I don’t have matcha powder? Can I substitute regular green tea?
Unfortunately, regular green tea won’t work as a direct substitute because it lacks the concentrated flavor and vibrant green color that matcha powder provides. You can find matcha online or at specialty stores for the best results.
Why do the eggs need to be room temperature?
Room temperature eggs whip up more easily and trap more air, which is essential for creating the light and fluffy texture in the cupcakes. Cold eggs can result in a denser cupcake batter.
How do I prevent the frosting from being too runny?
Make sure the ganache is thoroughly chilled before whipping, and use cold whipping cream to help achieve that perfect light yet stable consistency. Over-whipping can also make it too stiff, so whip until just soft peaks form.
Can I make these cupcakes vegan or dairy-free?
This recipe relies heavily on dairy and eggs for structure and flavor, so adapting it will require alternatives like plant-based milk, vegan butter, and egg replacers, but the texture and taste might differ. There are vegan matcha cupcake recipes designed specifically for that purpose you might want to explore.
Final Thoughts
There is something truly magical about making and sharing this Matcha Cupcakes with Matcha Ganache Frosting Recipe. It hits that sweet spot between elegance and comfort, making it the perfect choice for any occasion or just a moment of self-treat. Once you try these cupcakes, their delicate matcha flavor combined with creamy frosting will make you want to bake them again and again!
PrintMatcha Cupcakes with Matcha Ganache Frosting Recipe
Delight in these vibrant and moist Matcha Cupcakes, blending traditional Japanese green tea flavor with classic American cupcake texture. Perfectly balanced with a creamy white chocolate matcha frosting, these cupcakes offer a unique Asian fusion dessert experience ideal for any celebration or afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American, Asian Fusion, Japanese
Ingredients
Cupcake Batter
- 1 cup (150 g) all purpose flour
- 2 tablespoon (12 g) matcha powder
- 1 ½ teaspoon (6 g) baking powder
- ¼ teaspoon (1 g) salt
- 2 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 g) unsalted butter
- ½ cup (120 ml) whole milk, full fat
- 1 teaspoon (5 g) vanilla extract
- 2 tablespoon (30 g) vegetable oil
Matcha Ganache Frosting
- 1 ½ cup (375 ml) whipping cream, divided
- 1 cup (8 oz) white chocolate chips
- 1 tablespoon (6 g) matcha powder, sifted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line a cupcake baking tray with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: Sift together all purpose flour, matcha powder, baking powder, and salt in a large bowl. Stir to combine and set aside.
- Beat Eggs and Sugar: Using an electric hand mixer, beat the room temperature eggs on high speed for 30 seconds until frothy. Gradually add sugar while continuing to beat on high until the mixture triples in volume and turns pale yellow, approximately 6 minutes.
- Incorporate Dry Ingredients: Add the sifted dry ingredients to the egg mixture in three batches, beating on low speed to combine after each addition. The batter may become thick; continue mixing until fully incorporated.
- Heat Milk and Butter: In a microwave-safe bowl, gently heat milk and unsalted butter together until the butter melts but the milk does not boil. Stir in vanilla extract and vegetable oil, then cover and set aside.
- Temper and Combine Milk Mixture: Add ¾ cup of the matcha egg batter into the warm milk mixture to temper it, stirring until smooth. Then, gradually pour this milk mixture into the main batter while mixing on low speed until fully incorporated.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool for 2 minutes in the pan before transferring to a wire rack to cool completely.
- Prepare Matcha Ganache: Heat ¾ cup of heavy cream in a medium saucepan over medium heat until steaming and simmering. Remove from heat and sift in matcha powder, whisking to combine.
- Melt White Chocolate: Place white chocolate chips in a heatproof bowl and pour the hot matcha cream over them. Let sit for 5 minutes, then stir until smooth. Strain the mixture through a fine mesh sieve to remove clumps.
- Chill Ganache: Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for 2-3 hours or overnight until cold and firm.
- Whip Ganache and Cream: Using an electric mixer whisk attachment, whip the chilled ganache on low to high speed until light and fluffy, about 1 minute. Then add the remaining ¾ cup of cold heavy cream and whip on low increasing to medium speed until soft peaks form and the frosting holds its shape, approximately 1-2 minutes.
- Pipe Frosting: Transfer the frosting to a piping bag fitted with a star tip and frost the cooled cupcakes. Serve and enjoy the delightful matcha-infused treat!
Notes
- Read the recipe fully before starting to understand the process and timing.
- Use a kitchen scale for precise ingredient measurement, ensuring moist, consistent cupcakes.
- Sift dry ingredients well to avoid lumps in the batter.
- Ensure eggs are at room temperature for optimum volume when beaten.
- Do not reduce the sugar amount; it is necessary for proper egg volume and texture.
