Name: Matcha Cupcakes with Whipped Matcha White Chocolate Ganache Recipe
Prep time: 35 min
Cook time: 18 min
Total time: 1 h 45 min
Cuisine: Japanese-inspired
Ingredients: 1/2 cup unsalted butter; 3/4 cup granulated sugar; 2 eggs; 1/2 tsp vanilla extract; 1 1/4 cups cake flour; 2 tbsp matcha powder; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup milk; 1 cup chopped white chocolate; 1 1/2 cups heavy whipping cream (divided); 1 tbsp matcha powder; 2 tbsp hot water; Fresh strawberries

Ingredients

1/2 cup unsalted butter

3/4 cup granulated sugar

2 eggs

1/2 tsp vanilla extract

1 1/4 cups cake flour

2 tbsp matcha powder

1 tsp baking powder

1/4 tsp salt

1/2 cup milk

1 cup chopped white chocolate

1 1/2 cups heavy whipping cream

1 tbsp matcha powder (for ganache)

2 tbsp hot water

Fresh strawberries (for garnish)

Instructions

Step 1: Preheat the oven to 350℉ (180℃) and line a cupcake pan with cupcake liners.

Step 2: In a medium bowl, whisk together cake flour, 2 tablespoons of matcha powder, baking powder, and salt. Set aside.

Step 3: Using a mixer, cream the butter and granulated sugar on high speed until pale and fluffy. Scrape down the sides of the bowl.

Step 4: Add eggs and vanilla extract to the butter mixture and beat until well combined.

Step 5: Sift half of the dry ingredients into the wet mixture, beating on low speed until combined. Gradually add milk and continue mixing. Sift in the remaining dry ingredients and mix just until combined—avoid overmixing.

Step 6: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Tap the pan gently to release air bubbles.

Step 7: Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: For the ganache, place chopped white chocolate and 1/2 cup (120 ml) heavy cream in a heatproof bowl. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth.

Step 9: Stir in the remaining heavy cream until well combined. Cover the mixture and chill in the freezer for 30–45 minutes, or refrigerate for at least 4 hours or overnight, until cold but not frozen.

Step 10: In a small bowl, mix 1 tablespoon matcha powder with 2 tablespoons hot water to form a smooth paste.

Step 11: Add the matcha paste to the chilled white chocolate mixture. Using a mixer with a whisk attachment, beat on medium-high speed until stiff peaks form.

Step 12: Fit a piping bag with a star tip and fill it with the whipped ganache. Pipe the ganache onto the cooled cupcakes.

Step 13: Garnish each cupcake with fresh strawberries and serve.

Tips & Variations

Use high-quality matcha powder for the best vibrant color and flavor.

For a dairy-free version, substitute butter with coconut oil and heavy cream with coconut cream.

Try adding lemon zest to the batter for a bright, citrusy contrast.

If you don’t have a piping bag, simply spread the ganache with a spatula.

FAQs

Can I use regular flour instead of cake flour?

Yes, but cake flour provides a lighter, more tender crumb. If using all-purpose flour, consider removing 2 tablespoons per cup and replacing with cornstarch to mimic cake flour.

How do I prevent the ganache from separating?

Make sure the white chocolate and cream mixture is fully smooth before chilling, and whip the cold mixture gently to stiff peaks. Avoid overwhipping, which can cause separation.