Matcha white chocolate cupcakes combine earthy and sweet flavors in a bakery-style frosted cupcake. The green muffin base is light and sprinkled with white chocolate chips, and a simple white chocolate drizzle or spread on top really elevates them and brings the perfect sweetness. What’s more, you can make these elegant and tasty cupcakes in just 30 minutes from start to finish! You won’t be spending hours in the kitchen to make a delicious dessert. This easy eggless matcha cupcake recipe is as good as it gets.
Looking for another frosted delight? Check out my Small Batch Texas Sheet Cake.
Matcha White Chocolate Cupcakes
Course: DessertCuisine: Japanese8
muffins10
minutes15
minutesIngredients
1 cup whole wheat flour
6 tbsp granulated sugar
1 tsp matcha powder
1 1/4 tsp baking soda
1 pinch salt
1 medium banana, mashed
5/8 cup yogurt/curd
1/4 cup vegetable oil
1/4 cup + 2 tbsp white chocolate chips, divided
1 tsp olive oil
Directions
- Preheat oven to 350 degrees F. Line a muffin pan with 10 muffin liners.
- Whisk flour, sugar, matcha powder, baking soda, and salt together in a medium mixing bowl.
- Mix banana mash, yogurt, and oil together in another medium mixing bowl. Add the dry ingredients to the wet ingredients and fold until just combined, then fold in white chocolate chips.
- Add muffin batter to the lined pan, filling about 2/3 of the way. Bake the muffins for about 15 minutes; they should be browned on top and an inserted toothpick should come out clean.
- Make the white chocolate glaze by adding 2 tbsp white chocolate chips and 1 tsp olive oil to a small bowl. Heat the mixture for 30 seconds, then stir; repeat this cycle until smooth. Then drizzle or spread the glaze onto the muffins as desired, and the cupcakes are ready to serve.
This recipe was adapted from Sudachi Recipes’ Delicious Matcha and White Chocolate Muffins.
