![Matcha cupcake on plate with other cupcakes surrounding it](https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/3888b564-18a9-47d9-b307-9a692ff2e568/Matcha%20Cupcakes%20with%20White%20Chocolate%20Buttercream-4.jpg?w=3840&q=85&auto=format&lossless=1)
![Sugar being poured into bowl](https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/28559b00-7ee2-4783-b70c-599251d8dbe6/Matcha%20Cupcakes%20with%20White%20Chocolate%20Buttercream-1.jpg?w=3840&q=85&auto=format&lossless=1)
![Bowl of mixture being stirred](https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/b4dbb77f-ab75-4fe7-95d7-13cdf0aecf58/Matcha%20Cupcakes%20with%20White%20Chocolate%20Buttercream-2.jpg?w=3840&q=85&auto=format&lossless=1)
![Cupcake mixture being spooned into a baking tray](https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/05ab6ffd-da95-4a77-aaaf-437d28bd868a/Matcha%20Cupcakes%20with%20White%20Chocolate%20Buttercream-3.jpg?w=3840&q=85&auto=format&lossless=1)
![Cupcake in a peeled cupcake cake with rose petals on top](https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/aed9def0-d30d-4fc0-a63e-ca12d3da94da/Matcha%20Cupcakes%20with%20White%20Chocolate%20Buttercream-6.jpg?w=3840&q=85&auto=format&lossless=1)
About the bake
These soft and fluffy matcha cupcakes have a delicate, earthy flavour with a hint of fresh lemon. They are topped with velvety smooth white chocolate buttercream, dusted with matcha and decorated with edible rose petals for a simple yet elegant finish.
Method
Step 1:
Preheat the oven to 160°c fan / 180°C conventional and line a cupcake baking tray with 12 cases.
Step 2:
In a large bowl, whisk the oil, milk, eggs, vanilla extract and lemon juice together until well combined.
Step 3:
In a separate bowl, stir the flour, caster sugar and matcha powder together.
Step 4:
Pour the wet ingredients into the bowl of dry ingredients, then fold together until the mixture is smooth and combined.
Step 5:
Divide the mixture between the cupcake cases, filling each one 3/4 full.
Step 6:
Bake for 22-25 minutes until rise, golden and the middle of the sponge springs back when lightly pressed. Transfer to a wire rack and leave to cool completely.
Step 7:
To make the buttercream, first break up the white chocolate into a bowl and microwave in 30-second blasts, stirring between each, until melted and smooth. Set aside to cool.
Step 8:
Beat the butter until soft and fluffy, then gradually beat in the icing sugar and milk until combined.
Step 9:
Pour in the melted white chocolate, and fold together to make a smooth and creamy buttercream.
Step 10:
Either pipe or spread the buttercream on top of the cupcakes, and finish with a light dusting of matcha powder and edible rose petal if you'd like.
Ingredients
For the matcha cupcakes
- 150ml Vegetable Oil
- 50ml Whole milk
- 2 Eggs (medium)
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 Lemon (juice only.)
- 180g Allinson's self-raising flour
- 180g Silver Spoon Caster Sugar
- 2 tbsp Matcha tea (powder)
For the white chocolate buttercream
- 75g White chocolate
- 200g Unsalted Butter (room temperature)
- 350g Silver Spoon Icing Sugar
- 1 tsp Whole milk
Utensils
- 12 hole cupcake tray
- Large bowl
- Whisk
- 12 cupcake cases
- Wire cooling rack
- Microwave
- Spatula
- Piping nozzle
- Piping bag
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the matcha cupcakes
- 150ml Vegetable Oil
- 50ml Whole milk
- 2 Eggs (medium)
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 Lemon (juice only.)
- 180g Allinson's self-raising flour
- 180g Silver Spoon Caster Sugar
- 2 tbsp Matcha tea (powder)
For the white chocolate buttercream
- 75g White chocolate
- 200g Unsalted Butter (room temperature)
- 350g Silver Spoon Icing Sugar
- 1 tsp Whole milk
Utensils
- 12 hole cupcake tray
- Large bowl
- Whisk
- 12 cupcake cases
- Wire cooling rack
- Microwave
- Spatula
- Piping nozzle
- Piping bag