Description
Delight in these vibrant Matcha Cupcakes topped with a luscious White Chocolate Frosting. Perfectly moist and infused with earthy matcha green tea powder, these cupcakes are balanced by a creamy, smooth frosting combining white chocolate and cream cheese, making for a sophisticated treat that’s ideal for gatherings or a special afternoon indulgence.
Ingredients
Cupcakes
- 1 cup granulated sugar
- 1¾ cups cake flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 2 tablespoons matcha powder
- ¼ cup unsalted butter, softened at room temperature
- 2 large eggs
- ⅓ cup sour cream
- ¼ cup olive oil
- ⅔ cup whole milk
Frosting
- 4 ounces white chocolate, chopped
- ¼ cup salted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar, sifted
Instructions
- Preheat and Prepare: Preheat your oven to 340°F (170°C) and line a cupcake pan with paper liners to prevent sticking and ensure even cooking.
- Mix Dry Ingredients: In a medium bowl, combine granulated sugar, cake flour, baking powder, baking soda, salt, and matcha powder. Add the softened unsalted butter and mix until the mixture resembles a sandy texture, indicating proper incorporation.
- Combine Wet Ingredients: In a separate small bowl, whisk together the eggs, sour cream, and olive oil, blending them well.
- Form Batter: Add the wet ingredients to the dry mixture and stir gently. While stirring, slowly pour in the whole milk, mixing just until combined to avoid overworking the batter which ensures tender cupcakes.
- Fill and Bake: Fill cupcake liners slightly over halfway, roughly two-thirds full, to allow for rising. Bake in the preheated oven for about 16 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove cupcakes from the oven and transfer them onto a wire rack immediately to cool completely before frosting to prevent melting the frosting.
- Melt White Chocolate: Melt the chopped white chocolate using a double boiler method, ensuring gentle heat to avoid burning. Allow the melted chocolate to cool slightly before use.
- Prepare Frosting Base: In a mixing bowl, beat the salted butter until light and fluffy, then add cream cheese and beat further until well combined and smooth.
- Add Powdered Sugar: Gradually add sifted powdered sugar to the butter and cream cheese mixture while scraping down the sides occasionally to maintain a smooth texture.
- Incorporate White Chocolate: Beat the cooled white chocolate into the frosting mixture until fully combined.
- Set Frosting if Needed: If the frosting feels too loose for spreading, refrigerate it briefly to thicken before applying to the cooled cupcakes.
- Frost and Serve: Once the cupcakes are completely cooled, frost them generously with the white chocolate frosting and serve.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- If frosting is too runny, refrigerate it briefly to firm up for easier application.
- Use cake flour for a tender crumb; all-purpose flour will result in a denser cupcake.
- Matcha powder quality affects flavor and color; choose culinary-grade for a vibrant taste.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
