Name: Matcha Cupcakes with Whipped Matcha White Chocolate Ganache Recipe
Prep time: 30 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; 1 tbsp matcha powder; 2 tbsp hot water; Fresh strawberries (for garnish)

Jump to Recipe· 4.4 from 26 reviews

If you are looking to impress your friends or simply indulge in a little self-pampering dessert session, this Matcha Cupcakes with Whipped Matcha White Chocolate Ganache Recipe is an absolute showstopper. These cupcakes are a perfect balance of earthy matcha flavor paired with the creamy sweetness of white chocolate, whipped into a luxurious ganache that melts in your mouth. The vibrant green hue from the matcha makes these cupcakes as visually stunning as they are delicious, turning any ordinary day into a special occasion. Trust me, once you try these, they’ll become one of your favorite treats to bake and share.

Ingredients You’ll Need

A collection of clear glass bowls and a measuring cup arranged neatly on a white marbled surface, containing baking ingredients. From left to right, the back row has a large bowl filled with white flour, a medium bowl with white sugar, and a clear measuring cup with light cream milk. The front row has, starting from left, a small bowl with green matcha powder, a small bowl with soft pale yellow butter slices, a small bowl with clear egg whites, a tiny bowl with amber vanilla extract, two whole white eggs placed next to a small bowl of white powder (likely baking powder), and another tiny bowl with white powder (possibly salt). The background is white tiled with subtle grout lines. Photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in how straightforward and carefully chosen the ingredients are. Each one plays an essential role from the delicate crumb of the cupcakes to the decadent, whipped ganache topping. Let’s take a look!

Unsalted butter (1/2 cup): Provides richness and a tender texture to the cupcakes.
Granulated sugar (3/4 cup): Sweetens the cupcake batter perfectly without overpowering the matcha flavor.
Eggs (2): Help bind everything together and add structure to the cupcakes.
Vanilla extract (1/2 tsp): Adds a subtle warmth that complements the matcha.
Cake flour (1 1/4 cups): Gives the cupcakes a light, delicate crumb.
Matcha powder (2 tbsp + 1 tbsp for ganache): The star ingredient that brings vibrant color and earthy taste.
Baking powder (1 tsp): Leavens the cupcakes to ensure they rise beautifully.
Salt (1/4 tsp): Balances flavors and enhances sweetness.
Milk (1/2 cup): Adds moisture and helps combine ingredients smoothly.
White chocolate (1 cup, chopped): Creates the indulgent base for the whipped ganache.
Heavy whipping cream (1 1/2 cups): Whips up into a silky ganache with white chocolate and matcha.
Hot water (2 tbsp): Used to make a matcha paste that blends smoothly into the ganache.
Fresh strawberries: Adds a pop of freshness and lovely decoration on top.

How to Make Matcha Cupcakes with Whipped Matcha White Chocolate Ganache Recipe

Step 1: Prepare Your Cupcakes

First things first, preheat your oven to 350℉ (180℃) and line your cupcake pans with liners. This simple step sets the stage for perfectly cooked cupcakes.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cake flour, matcha powder, baking powder, and salt until well combined. This ensures even distribution of matcha and leavening throughout the batter.

Step 3: Cream Butter and Sugar

Using a mixer, beat the unsalted butter and granulated sugar on high speed until the mixture is pale and fluffy. This creaming process is critical for light cupcakes.

Step 4: Add Eggs and Vanilla

Scrape down the sides of the bowl and then add the eggs and vanilla extract. Continue beating until fully incorporated and the batter looks smooth.

Step 5: Incorporate Dry Ingredients and Milk

Sift half of the dry ingredients into the wet mixture and beat on low speed until just combined. Gradually add the milk, then sift in the remaining dry ingredients and mix briefly. Be careful to avoid overmixing, which can make cupcakes dense.

Step 6: Bake Your Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Tap the pan gently to release air bubbles. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let them cool for five minutes in the pans before transferring to a wire rack.

Step 7: Make the Whipped Matcha White Chocolate Ganache

Place the chopped white chocolate and half a cup of heavy cream in a heatproof bowl. Gently melt over a double boiler or in the microwave in short bursts, stirring frequently until smooth. Gradually stir in the remaining heavy cream. Cover and chill the mixture in the freezer for 30-45 minutes or refrigerate for a longer time until cold but not frozen.

Step 8: Blend Matcha Paste Into Ganache and Whip

Mix the remaining tablespoon of matcha powder with hot water to make a smooth paste. Add this paste to the chilled chocolate mixture. Using a mixer fitted with a whisk attachment, whip on medium-high speed until stiff peaks form and the ganache is light and fluffy.

Step 9: Assemble Your Cupcakes

Fill a piping bag fitted with a star tip with the whipped ganache. Pipe generous swirls on top of the cooled cupcakes. Finish with fresh strawberries for a bright and inviting garnish.

How to Serve Matcha Cupcakes with Whipped Matcha White Chocolate Ganache Recipe

There are eight cupcakes with green frosting swirled thickly on top, each topped with a half strawberry showing its bright red inside. The cupcakes sit in white paper liners, and most are on a round white plate with some off to the side on a white marbled surface. Loose whole strawberries are scattered around the cupcakes. There is a soft white cloth nearby. The frosting looks smooth and creamy with a light green color contrasting the red strawberries. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries are the perfect complement, adding a touch of tartness and vibrant color to the cupcakes. You can also sprinkle a little extra matcha powder on top for an elegant finish or add a few edible gold flakes if you want to feel extra fancy.

Side Dishes

Pair these cupcakes with a cup of jasmine tea or light green tea to enhance their delicate flavors. For a more indulgent experience, a scoop of vanilla bean ice cream warmed by the matcha notes makes a delightful combo.

Creative Ways to Present

Serve these cupcakes on a rustic wooden tray or a minimalist white platter to let their vibrant green hues pop. Consider placing a small edible flower or mint leaf alongside for an extra touch of charm that will impress your guests visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container in the refrigerator. They will last up to three days without losing their freshness or texture, although the ganache might firm up slightly.

Freezing

If you want to save these beauties for later, freeze the unfrosted cupcakes in a sealed container or freezer bag for up to two months. Thaw them completely before piping the ganache. You can also freeze frosted cupcakes but expect slight texture changes in the ganache after thawing.

Reheating

To gently warm the cupcakes, especially if refrigerated, place them in a warm spot or microwave at low power for a few seconds. Be cautious not to heat too long, as the ganache can melt or separate.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, but cake flour helps achieve a lighter, more tender cupcake crumb. If substituting all-purpose flour, consider removing about 2 tablespoons per cup and replacing with cornstarch for a similar texture.

Is there a substitute for heavy cream in the ganache?

Heavy cream provides the richness needed for a stable whipped ganache. For alternatives, you might try full-fat coconut cream, but the flavor and texture will differ slightly.

How do I store leftover whipped ganache?

You can keep leftover whipped ganache in an airtight container in the fridge for up to two days. Before using again, give it a quick whisk to restore its fluffiness.

Can I make these cupcakes vegan?

Substituting eggs, butter, milk, and cream with plant-based alternatives is possible but may alter texture and flavor. Experiment with vegan butter, flax eggs, and coconut cream to get close results.

Why is my ganache not whipping up properly?

Make sure the ganache mixture is cold but not frozen before whipping and that your matcha paste is smooth. Overheating or a too-soft mixture can prevent it from reaching stiff peaks.

Final Thoughts

There’s something truly magical about biting into a Matcha Cupcakes with Whipped Matcha White Chocolate Ganache Recipe—it’s a harmony of flavors and textures that dances on your palate and brightens your day. Whether it’s for a cozy afternoon treat or a special celebration, these cupcakes bring joy with every bite. I wholeheartedly encourage you to give this recipe a try and share the delicious goodness with your loved ones. You won’t regret it!