Ingredients
Scale
Cupcake Ingredients:
- 1½ cups (180g) all-purpose flour
- 1½ teaspoons high-quality matcha powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (120ml) whole milk
- ¼ cup (60g) unsalted butter, melted
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
Ganache Frosting Ingredients:
- 4 ounces (115g) white chocolate, chopped
- 2 tablespoons heavy cream
- 1 teaspoon matcha powder
- 1 tablespoon unsalted butter
Preparation Notes:
- Make sure all your ingredients, especially the eggs and milk, are at room temperature for best results.
- Use a fine mesh sieve to sift the flour and matcha powder together. This helps avoid lumps and ensures an even distribution of matcha in the batter.
- High-quality culinary matcha powder will give a better color and taste, so invest in good matcha if possible.
Instructions
For the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the tin.
- Sift together the flour, matcha powder, baking powder, and salt into a medium bowl. Set aside.
- In a large mixing bowl, beat the eggs and sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
- Add the milk, melted butter, vegetable oil, and vanilla extract to the egg mixture. Mix gently to combine.
- Gradually fold in the dry ingredients using a spatula or wooden spoon. Mix until just combined; do not overmix to keep the cupcakes tender.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.
For the Matcha Ganache Frosting:
- Place the chopped white chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just begins to simmer, then pour over the white chocolate. Let it sit for 1-2 minutes.
- Whisk gently until the chocolate is completely melted and smooth.
- Stir in the matcha powder and unsalted butter until fully incorporated and the ganache is glossy.
- Allow the ganache to cool slightly, so it thickens to a spreadable consistency. If too thin, refrigerate for 10 minutes and stir before frosting.
- Use a spatula or piping bag to frost the cooled cupcakes generously.
Notes
- Measuring ingredients: Use a kitchen scale for dry ingredients like flour and sugar for accuracy. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly.
- Sifting: Always sift your dry ingredients, especially matcha powder, to prevent clumps and ensure even mixing.
- Folding technique: Gently fold the dry ingredients into the wet mixture to avoid deflating the air you’ve beaten into the eggs. Overmixing can lead to dense cupcakes.
- Room temperature ingredients: This helps your batter combine more evenly and gives your cupcakes a smoother texture.
- Test doneness: Insert a toothpick in the center; if it comes out with a few moist crumbs but no wet batter, your cupcakes are done.
- Cooling: Do not frost warm cupcakes; this will cause the frosting to melt and slide off. Allow them to cool fully on a wire rack.
- Storing: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cupcakes to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes