Delicate, earthy, and indulgent, these Matcha Green Tea Cupcakes feature a light, moist crumb infused with matcha flavor and are topped with smooth, rich white chocolate frosting. A perfect blend of flavors for tea lovers and dessert enthusiasts!
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Preparation and Cooking Time:
- Preparation Time: 20 minutes
- Cooking Time: 18-20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 10 minutes
Number of Servings and Serving Size:
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
List of Ingredients with Accurate Measurements:
For the Matcha Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp matcha green tea powder (culinary grade)
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
- 2 tbsp (30ml) plain yogurt or sour cream
For the White Chocolate Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 oz (115g) white chocolate, melted and cooled
- 2 ½ cups (300g) powdered sugar, sifted
- 2 tbsp heavy cream or milk
- 1 tsp pure vanilla extract
- Pinch of salt
Optional Garnish:
- A light dusting of matcha powder
- White chocolate shavings
Step-by-Step Directions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, matcha powder, and salt.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the butter mixture, alternating with milk and yogurt. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
6. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cupcakes:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Make the White Chocolate Frosting:
In a large bowl, beat the softened butter until smooth and creamy, about 2 minutes. Add the melted and cooled white chocolate and mix until well combined. Gradually add the powdered sugar, mixing on low speed. Add the vanilla extract, pinch of salt, and heavy cream. Beat on high for 2-3 minutes until light and fluffy.
9. Frost and Decorate:
Pipe or spread the frosting onto the cooled cupcakes. Garnish with a light dusting of matcha powder or white chocolate shavings for an elegant finish.
Accurate Nutrition Information (Per Serving):
- Calories: 340
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 43g
- Sugar: 32g
- Fiber: 1g
- Sodium: 120mg
Notes and FAQ:
What is matcha powder, and where can I find it?
Matcha is finely ground green tea powder. Look for culinary-grade matcha in health food stores, tea shops, or online.
Can I make these cupcakes in advance?
Yes! Store unfrosted cupcakes in an airtight container at room temperature for 2 days. Frost just before serving.
How do I store the frosted cupcakes?
Keep them in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.
Can I freeze these cupcakes?
Absolutely! Freeze unfrosted cupcakes for up to 2 months. Thaw, frost, and decorate before serving.
How can I adjust the sweetness of the frosting?
Add a pinch of salt or reduce the powdered sugar slightly to balance the frosting's sweetness.
Enjoy the perfect balance of matcha’s earthy flavor and the smooth richness of white chocolate frosting in these cupcakes! They’re elegant, flavorful, and sure to impress.