Matcha White Chocolate Cupcake

Matcha White Chocolate Cupcakes with Coconut Buttercream Frosting


  • 429 grams all-purpose flour
  • 3 teaspoons baking powder
  • 265 grams granulated sugar
  • 1/2 teaspoon salt
  • 375 milliliters of milk + extra splash of milk for the batter
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 150 grams white chocolate (melted)
  • 3-4 tablespoons matcha (green tea) powder
  • 1 teaspoon coconut essence
  • 1 batch of buttercream frosting


  1. Heat oven to 160C (320F). Line cupcake tin with paper cupcake cases.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds. Add matcha powder and fold in gently so you don't over mix the batter. You may add some green food dye to make it a little greener if you like. I chose to keep it ál naturál
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  6. While your cupcakes are baking and cooling you can prepare your frosting by adding a little coconut essence and give it a good mix.
  7. To frost your cupcake fill a piping bag fitted with a 1m piping tip and pipe in a swirl. Finish off with a generous drizzle of white chocolate.