Japanese Matcha Cupcakes with White Chocolate Ganache
Delicate, earthy matcha-infused cupcakes topped with a silky white chocolate ganache for a perfect balance of flavors. These elegant cupcakes are a beautiful and unique dessert for any occasion.
Ingredients
Ingredients
- 1.5 cups all-purpose flour
- 1 tbsp culinary-grade matcha powder
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.5 cup whole milk room temperature
- 6 oz white chocolate chips for ganache
- 0.5 cup heavy cream for ganache
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor.
Make-Ahead: Cupcakes can be baked a day ahead and stored unfrosted. The ganache can be made 1-2 days ahead and stored at room temperature; gently rewarm in 10-second intervals in the microwave to restore spreadability.
Substitutions: For a dairy-free version, use plant-based butter, milk, and a dairy-free white chocolate alternative. Ensure your matcha is culinary-grade for baking.
Serving Suggestion: Pair with a cup of hot green tea for a truly Japanese-inspired experience.
Make-Ahead: Cupcakes can be baked a day ahead and stored unfrosted. The ganache can be made 1-2 days ahead and stored at room temperature; gently rewarm in 10-second intervals in the microwave to restore spreadability.
Substitutions: For a dairy-free version, use plant-based butter, milk, and a dairy-free white chocolate alternative. Ensure your matcha is culinary-grade for baking.
Serving Suggestion: Pair with a cup of hot green tea for a truly Japanese-inspired experience.