Matcha 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.
