Sweet, soft, moist, and tender are only a few words that begin to describe these delicious matcha cupcakes with a swirl of velvety smooth whipped matcha ganache frosting on top. This matcha cupcake recipe will send you to matcha heaven. Guaranteed.
Sweet, soft, moist, and tender are only a few words that begin to describe these delicious matcha cupcakes with a swirl of velvety smooth whipped matcha ganache frosting on top. This matcha cupcake recipe will send you to matcha heaven. Guaranteed.
When I spot a matcha dessert, my face instantly turns into a heart eyes emoji 😍. Something about the rich earthy matcha flavored when paired with a light amount of sugar makes my heart skip a beat. That is why I wholeheartedly believe that these matcha cupcakes are my soulmate.
These matcha green tea cupcakes are lightly sweetened, filled with a delicious rich matcha flavor, and have a soft, tender, and moist cake crumb. Plus, the whipped velvety matcha ganache frosting is the cherry on top of this already irresistible green tea cupcake.
This recipe yields professional bakery-style matcha cupcakes that are fluffy, soft, and tender.
These cupcakes are lightly sweet and have the perfect not-too-sweet sugar level.
These green tea cupcakes will stay fresh and moist for up to 4 days!
This recipe includes all the tips and tricks for the best matcha cupcakes and the best matcha ganache.
What is Matcha?
Matcha is a Japanese green tea powder made from finely powdered dried young tea leaves. Matcha tastes slightly sweet and earthy. The leaves are grown on green tea bushes and kept under shade. The shade increases the amount of chlorophyll content in the leaves, creating a bright green color packed with nutrients.
Matcha powder has an addicting earthy, smooth green tea flavor. It adds deep complexity to baked goods and complements white chocolate beautifully.
Ceremonial grade matcha is the highest quality matcha with the richest bright green color, the most caffeine content, and the least amount of bitter flavor. Whereas culinary grade is the lowest grade matcha generally used for baking because the flavors are not as pure, have little caffeine content, and are more bitter.
I like to use ceremonial grade for my baked goods for the best color and taste but you can always opt for culinary grade as well.
Kitchen Equipment
Kitchen Scale: for every baking recipe, you will notice that the ingredients are listed by measurement and by grams. Trust me, you will want to follow the grams for the most exact foolproof recipe. I love my cute pink little kitchen scale which is incredibly accurate!
Fine Mesh Sieve. You will need a fine-mesh sieve or sifter to sift the dry ingredients and matcha powder.
Electric Hand Mixer: you will need an electric hand mixer to beat the eggs until they are pale yellow and to whip up the matcha ganache. It may be difficult to use a hand whisk since you will need to whip these ingredients until they are very light and airy.
Mixing Bowls: you will need different sized mixing bowls for the dry ingredients, the eggs, the milk and butter, and the matcha ganache. I love using my Duralex nesting glass mixing bowls for baking because they come in 10 different sizes, are heat-proof, and are dishwasher safe.
Cupcake Baking Tin: any non-stick cupcake tin will work for this recipe. My go-to Wilton cupcake tin has never failed me.
Cupcake liners: you will need cupcake liners that will fit inside your cupcake tin.
Star tip and piping bag: for the frosting, you will need a star tip and a piping bag. I used a 1 m star tip.
Ingredients
This green tea cupcake recipe uses basic pantry staples and a lot of matcha. You can find all of these ingredients at your local grocery store.
Matcha Cupcakes
All-Purpose Flour: plain simple all-purpose flour is going to be the base of these cupcakes. This flour will be strong enough to hold its shape while also being tender enough for a soft and moist crumb.
Matcha powder: When using matcha powder, ensure that you are using the best culinary or ceremonial grade matcha powder that you can find. I love using Matcha bar, Matcha Bloom, or Junbi matcha in my matcha recipes. For this recipe, I used ceremonial grade matcha for a deeper and richer matcha flavor with a more brilliant green color.
Baking Powder: the main rising ingredient that will create a light and airy structure.
Salt: brings out the flavors of the other ingredients and balances the sugar as well.
Large Eggs: bind the batter together, while also aiding in the rise of the cupcakes.
Granulated Sugar: sweetens the cupcakes and helps the eggs froth up to create a soft and airy crumb.
Unsalted Butter: use unsalted butter so that you can control the amount of salt that goes into your batter. The butter adds fat that aids in the moisture of the cupcake.
Vegetable Oil: mixing vegetable oil and butter is the perfect combination that will keep the cupcake light and moist for days.
Vanilla Extract: adds a hint of flavor to the cupcakes.
Milk: adds moisture and fat that creates the moist and fluffy crumb.
Matcha Ganache
Heavy Whipping Cream: heavy whipping cream when whipped will turn into whipped cream that will create a light and fluffy ganache.
White Chocolate Chips: make sure to use high-quality white chocolate melting chips for best results. I recommend using Callebaut’s white chocolate chipsor Ghiradelli’s white chocolate chips.
Matcha Powder: you will need to sift the matcha powder into your melted white chocolates to prevent any large clumps from forming.
How to Make Matcha Cupcakes
This perfectly moist matcha cupcake recipe uses both butter and oil for a soft and tender cupcake crumb. This recipe is very easy to make, but make sure you read all the instructions before you begin to eliminate any possible chance of mistakes.
Mix dry ingredients. In a large mixing bowl, sift the all-purpose flour, matcha powder, baking powder, and salt. Mix to combine.
Beat the eggs. Using your stand mixer with a paddle attachment or an electric hand mixer, beat the eggs in a large bowl on high for about 30 seconds until frothy. While the mixer is running, slowly add the sugar and continue beating the eggs on high until it has tripled in volume and is a very pale yellow, about 6 minutes.
Add the dry ingredients. Working in 3 batches, pour in 1/3 of the dry ingredient mixture into the eggs and beat on low to incorporate. Continue with the remaining thirds until fully incorporated. The mixture may get thick and hard to mix but that’s ok.
Heat the milk and butter. In a medium heatproof bowl, microwave the milk and butter to melt the butter. Make sure to not boil the milk. Then add the vanilla and oil and mix to combine.
Add the milk mixture. Temper the milk by adding 3/4 cup of the matcha egg batter into the milk bowl and mixing until smooth. Then pour the milk mixture into the batter while simultaneously beating the batter with the electric mixer on low until combined.
Fill and bake. Pour the batter into the lined cupcake tin about 2/3 of the way up. Bake at 350°F (180°C) for 15 minutes or until a toothpick inserted in the middle comes out clean.
Matcha Ganache Frosting
Heat the heavy cream. Heat 3/4 cup of the heavy cream in a small saucepan over medium heat until it begins to steam and simmer.
Sift in matcha powder. Sift in the matcha powder and whisk the mixture until combined.
Melt the white chocolate. Place the white chocolate in a large heat-proof bowl and pour the heated matcha heavy cream over the white chocolate. Let the chocolate sit for 5 minutes and then stir the chocolate until smooth and combined. Then, sift the matcha chocolate mixture through a fine-mesh sieve to remove any remaining clumps.
Cover and chill. Cover plastic wrap making sure the plastic touches the matcha chocolate to prevent a film. Chill in the refrigerator for 2-3 hours until cold or overnight.
Whip. Once the ganache is cold and chilled, using a whisk attachment of your electric mixer, gently whisk the ganache on low and gradually work to high speed until the ganache is light and fluffy about 1 minute. Pour the remaining 3/4 cup of cold heavy whipping cream and whip on low speed and slowly increase to medium speed until soft peaks form and the whipped cream holds its shape another 1-2 minutes.
Pipe. Using a piping bag and a star tip, pipe the frosting onto the cupcakes and enjoy!
Tips for the Best Matcha Cupcakes
Read the instructions from start to finish before you start. This will give you an idea of all the steps involved and you won’t feel overwhelmed when you are baking.
Measure the ingredients with a kitchen scale. This is will ensure you have the exact measurements that will yield foolproof moist green tea cupcakes. If you don’t have a scale, make sure to not overpack your flour. Instead fluff up your flour with a fork, gently pour it into a measuring spoon, and level it off with a knife.
Sift the dry ingredients. Make sure to sift the dry ingredient mixture to prevent any large clumps from forming in your batter.
Make sure the eggs are at room temperature. The eggs will fluff quicker and easier when they are at room temperature. To quickly bring your eggs to room temperature, place the eggs in a warm bowl of water for 5 minutes and then wipe dry.
Do not reduce the sugar. 3/4 cup of sugar is the minimum amount of sugar required for the eggs to rise up enough.
Tips for Matcha Ganache
Whipped matcha ganache is the perfect frosting for these cupcakes because they are not overly greasy like buttercream, and they won’t deflate in a matter of minutes like whipped cream. Instead, you will have an airy, yet stable mouse-like texture.
Use high-quality white melting chocolate. Do not use store brand or nestle chocolate chips. You need melting chips that will melt easily and not curdle. I recommend buying Callebaut white chocolate chips or Ghiradelli white chocolate chips.
Sift the matcha. Sifting the matcha into the melted white chocolate will prevent the matcha from clumping.
Use a whisk attachment on your electric mixer. The whisk attachment will give the ganache a lot more air than the beaters. It will provide a fluffy and stable frosting.
Use cold heavy cream. When the matcha ganache is cooled and ready to whip with additional whipping cream, make sure the heavy whipping cream is cold so that it will fluff up easily.
Storage Instructions
You can store frosted matcha cupcakes in an airtight container in the refrigerator for up to 5 days. Since the frosting contains cream, it needs to be refrigerated.
If the matcha cupcakes are naked, store them in an airtight container on the counter.
Frequently Asked Q’s & A’s
Can I make these matcha cupcakes in advance?
Yes! You can make this matcha cupcake recipe and freeze them by wrapping them individually with plastic wrap and freezing them in an airtight freezer-safe container for up to 3 months.
To eat, thaw them in the refrigerator overnight in the container, and then bring them to room temperature before serving.
What kind of matcha powder should I use?
I always recommend using a high-quality matcha powder. Ordinarily, you can use culinary matcha powder for baking since it has a lower caffeine content and is made for baking. However, I used ceremonial grade matcha for a brighter green and bolder matcha flavor.
Can I use different frosting?
Yes of course! You can opt for a lighter whipped cream frosting, a cream cheese frosting, a chocolate ganache frosting, etc. The options are endless.
Sweet, soft, moist, and tender are only a few words that begin to describe these delicious matcha cupcakes with a swirl of velvety smooth whipped matcha ganache frosting on top. This matcha cupcake recipe will send you to matcha heaven. Guaranteed.
Preheat oven and prepare cupcake tray. Preheat your oven to 350°F (180°C). Line your cupcake baking tray with cupcake liners.
Mix dry ingredients. In a large mixing bowl, sift the all purpose flour, matcha powder, baking powder and salt. Mix to combine. Set aside.
Beat the eggs. Using your stand mixer with a paddle attachment or an electric hand mixer, beat the eggs in a large bowl on high for about 30 seconds until frothy. While the mixer is running, slowly add the sugar and continue beating the eggs on high until it has tripled in volume and is a very pale yellow, about 6 minutes.
Add the dry ingredients. Working in 3 batches, pour in 1/3 of the dry ingredient mixture into the eggs and beat on low to incorporate. Continue with the remaining thirds until fully incorporated. The mixture may get thick and hard to mix but thats ok.
Heat the milk and butter. In a medium heatproof bowl, microwave the milk and butter to melt the butter. Make sure to not boil the milk. Then add the vanilla and oil and mix to combine. Cover and set aside.
Add the milk mixture. Temper the milk by adding 3/4 cup of the matcha egg batter into the milk bowl and mixing until smooth. Then pour the milk mixture into the batter while simultaneously beating the batter with the electric mixer on low until combined.
Fill and bake. Pour the batter into the lined cupcake tin about 2/3 of the way up. Bake at 350°F (180°C) for 15 minutes or until a toothpick inserted in the middle comes out clean. Cool the cupcakes in the cupcake tin for about 2 minutes before removing them onto a wire rack to cool completely before frosting.
Matcha Ganache Frosting
Heat the heavy cream. Heat 3/4 cup of the heavy cream in a small saucepan over medium heat until it begins to steam and simmer.
Sift in matcha powder. Sift in the matcha powder and whisk the mixture until combined.
Melt the white chocolate. Place the white chocolate in a large heat-proof bowl and pour the heated matcha heavy cream over the white chocolate. Let the chocolate sit for 5 minutes and then stir the chocolate until smooth and combined. Then, sift the matcha chocolate mixture through a fine-mesh sieve to remove any remaining clumps.
Cover and chill. Cover plastic wrap making sure the plastic touches the matcha chocolate to prevent a film. Chill in the refrigerator for 2-3 hours until cold or overnight.
Whip. Once the ganache is cold and chilled, using a whisk attachment of your electric mixer, gently whisk the ganache on low and gradually working to high speed until the ganache is light and fluffy about 1 minute. Pour the remaining 3/4 cup of cold heavy whipping cream and whip on low speed and slowly increase to medium speed until soft peaks form and the whip cream holds its shape another 1-2 minutes.
Pipe. Using a piping bag and a star tip, pipe the frosting onto the cupcakes and enjoy!
Notes
Read the instructions from start to finish before you start. This will give you an idea of all the steps involved and you won’t feel overwhelmed when you are baking.
Measure the ingredients with a kitchen scale. This is will ensure you have the exact measurements that will yield foolproof moist green tea cupcakes. If you don’t have a scale, make sure to not overpack your flour. Instead fluff up your flour with a fork, gently pour it into a measuring spoon, and level it off with a knife.
Sift the dry ingredients. Make sure to sift the dry ingredient mixture to prevent any large clumps from forming in your batter.
Make sure the eggs are at room temperature. The eggs will fluff quicker and easier when they are at room temperature. To quickly bring your eggs to room temperature, place the eggs in a warm bowl of water for 5 minutes and then wipe dry.
Do not reduce the sugar. 3/4 cup of sugar is the minimum amount of sugar required for the eggs to rise up enough.
Hi!
So glad that you loved the flavor of these cupcakes. The density in texture could be from a variety of different things such as overmixing, not using room temperature eggs, not having the right temperature in the oven, using an older baking powder that may not have as potent rising qualities, or overfilling the cupcake liners. I hope this helps with troubleshooting for next time!
Would make it again! It was fluffy, slightly sweet, and I could taste the matcha! I used almond milk instead of whole, switched out the oil for goat yogurt, and used vegan butter and it turned out just fine!
Amazing matcha flavour in both cupcakes and frosting 🙂 I was afraid that the frosting would be too sweet/overwhelming but it compliments the cupcake soooo well! 😀
Made these for my boyfriend’s birthday and he LOVED them. ESPECIALLY THE ICING! It was creamy and had just the right amount of matcha. Thank you for the recipe!
I haven’t tried using a different type of milk so I can’t say that the end result tastes the same. But you can substitute the milk for a different type of milk. Just keep in mind that other kinds of milk are lightly flavored and have different fat percentages which will change the taste and texture of the overall cupcake.
Can I sub all purpose flour with cake flour? If so, should I change the measurement? Thanks
Yes you can use cake flour instead! It will result in a softer crumb texture. You don’t need to change the measurement!
The taste is great! The texture was denser for me than I wanted- wondering if I over mixed the batter or what could it be? Any suggestions would help,
Hi!
So glad that you loved the flavor of these cupcakes. The density in texture could be from a variety of different things such as overmixing, not using room temperature eggs, not having the right temperature in the oven, using an older baking powder that may not have as potent rising qualities, or overfilling the cupcake liners. I hope this helps with troubleshooting for next time!
Would make it again! It was fluffy, slightly sweet, and I could taste the matcha! I used almond milk instead of whole, switched out the oil for goat yogurt, and used vegan butter and it turned out just fine!
Yay! so glad it was a success 🙂 we can’t wait for you to share it with your friends and family too
Oops! I didn’t know I rated it 3 stars…it is definitely a 5 star recipe.
This cake is fantastic! Moist cake that holds its shape well, and strong matcha flavor!
Amazing matcha flavour in both cupcakes and frosting 🙂 I was afraid that the frosting would be too sweet/overwhelming but it compliments the cupcake soooo well! 😀
Made these for my boyfriend’s birthday and he LOVED them. ESPECIALLY THE ICING! It was creamy and had just the right amount of matcha. Thank you for the recipe!
Yayyy!!! We love when others get to experience the same excitement for matcha as us. Happy birthday to your birthday! 🙂
can i use a different type of milk instead of whole milk?
I haven’t tried using a different type of milk so I can’t say that the end result tastes the same. But you can substitute the milk for a different type of milk. Just keep in mind that other kinds of milk are lightly flavored and have different fat percentages which will change the taste and texture of the overall cupcake.