These matcha cupcakes are tender and fluffy! They’re topped with a silky white chocolate frosting! Enjoy this super delicious matcha dessert while also enjoying the nutritional benefits of matcha green tea!
Preheat your oven to 340°F/170°C and line a cupcake pan with paper liners.
In a medium bowl, combine the sugar, cake flour, baking powder, baking soda, salt, and matcha powder. Add the softened butter and mix until the mixture has a sandy texture.
In a small bowl, combine the eggs, sour cream, and oil. Add this mixture to the flour mixture and stir. Continue to stir while slowly pouring in the milk, and mix until just combined.
Fill the cupcake liners slightly over halfway, about ⅔ of the way, and bake for 16 minutes, or until you insert a toothpick and it comes out clean. Transfer them onto a wire rack immediately and let them cool completely.
Melt the white chocolate in a double boiler, and let it cool slightly.
In a bowl, beat the butter until light and fluffy. Add the cream cheese and continue beating.
Slowly add the powdered sugar, making sure to scrape down the sides of the bowl occasionally.
Beat in the cooled white chocolate.
If the frosting is too loose, stick it in the fridge to let it set before frosting the cupcakes.
Gluten-Free Substitutions: Replace cake flour with 1¼ cup (185 grams) gluten-free all-purpose flour blend and ¼ cup (32 grams) cornstarch.Dairy-Free Substitutions: Replace butter with vegan butter sticks of the same amount. Replace sour cream and milk with 1 cup (240 ml) unsweetened non-dairy milk. Add 1 teaspoon (5 ml) of apple cider vinegar as well.