Matcha Cupcakes with White Chocolate Buttercream

None of us like to admit it, but a lot of baking isn’t as healthy or nutritious as we’d like it to be. When MyMatcha got in touch to collaborate, I jumped at the chance to create something with health benefits,  as well as being yummy!


In all honesty, I didn’t know a huge amount about the difference between matcha green tea and what I, and a lot of other people, view as “traditional” green tea. Matcha is a powdered form of green tea, as opposed to a loose leaf form. The thinking is that consuming the entire leaf is more beneficial than throwing it away in a teabag, as it’s packed out with vitamins and antioxidants. 


I must admit I couldn’t predict how it would taste; mixing it with traditional baking ingredients and the heat of an oven made me think all sorts. However after a couple of trial runs I was more than pleased with how it tasted. I came up with these delicious matcha flavoured cupcakes, topped with a white chocolate icing. Not to brag, but they really are yummy!


Makes 12

For the cupcakes
175g unsalted butter
175g golden caster sugar
3 eggs
175g self raising flour
1/4 tsp baking powder
A pinch of salt
2 tsp matcha powder 

For the buttercream
250g unsalted butter
250g icing sugar
200g good quality white chocolate (I used Lindt)
A sprinkling of matcha powder and 12 raspberries to decorate

Pre-heat your oven to 180°C/160°C fan and line a 12 hole cupcake tin with muffin cases.

Beat the butter until pale and soft. Then add the sugar and beat until the mixture is light and fluffy.

Beat in the eggs, one at a time until smooth.

Next sift in the flour, baking powder, salt and matcha powder. Gently fold together.

Divide the mixture between your 12 muffins cases.

Bake for 15-18 minutes until a skewer in the middle of the cake comes out clean.

Leave to cool on a wire rack.

When your cakes are cool, you can make your buttercream. For this, begin by melting your white chocolate in a bowl over a pan of simmering water.

When melted, remove from the heat and leave to cool to room temperature.

Meanwhile, beat the butter until pale. Then sift in the icing sugar in two batches, mixing well in between.

When the chocolate has cooled, add it to the butter and sugar and mix until fully combined.

Using a piping bag, swirl your buttercream on to the top of each cupcake.

Gently sift over some matcha powder and place a raspberry on top of each cake.

Keep in an airtight container for a week.


Enjoy! X

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s