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Matcha Milkshake Cupcakes

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Matcha Milkshake Cupcakes! Have you ever tried Matcha? It’s a green tea powder that has a unique earthy flavour which is really delicious. Perfect in these milkshakes inspired cupcakes!

Matcha Milkshake Cupcakes

Matcha Milkshake Cupcakes

Matcha flavoured vanilla cupcakes with matcha flavoured frosting

Matcha Milkshake Cupcakes

Matcha Milkshake Cupcakes

Matcha flavoured vanilla cupcakes with matcha flavoured frosting

Serves 20

5 from 4 votes
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Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Calories: 282kcal

Ingredients

Cupcakes

  • 3 1/2 cups / 430 g plain flour, all-purpose
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 125 g unsalted butter, softened
  • 2 large / 2 large eggs
  • 1 1/2 cups / 375 ml full-cream milk, whole
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 3 tbsp / 3 tbsp matcha powder, see notes + 2 tbsp to dust
  • x 20 white ball candies. Can be any flavour

White Choc Ganache

  • 2 cups / 300 g white chocolate
  • 1/2 cup / 150 ml thickened/whipping cream
  • 1/4 cup / 50 g unsalted butter


Instructions

Frosting

  • 1 batch fluffy vanilla buttercream frosting + keep 1 cup as plain vanilla for the top
  • 3 tbsp green tea powder

White Choc Ganache

  • To make the white choc ganache, combine all ingredients together in a large mixing bowl and microwave for 1 min. Mix and then continue mixing for 1 min at a time until mixture is smooth. Set aside.

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar, matcha powder and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • 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.
  • Fill each cupcake liner 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 wire cooling rack before frosting.
  • To flavour the frosting, combine all but one cup of the buttercream with matcha powder and mix in well.
  • Fit the end of a piping bag with an open star tip and frost a low swirl of frosting, dust with matcha powder and pipe a swirl of vanilla frosting using a Wilton 35b before you finish them off with a white candy ball and a paper straw on the side.

Notes

Cupcakes can be stored in an airtight container for up to three days.
Matcha Powder: Can get green tea powder from your local Asian grocer.

Nutrition

Serving: 20g
Calories : 282kcal
Carbonhydrates: 26g
Protein: 5g
Fat: 18g
Saturated Fat: 12g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 39mg
Sodium: 154mg
Potassium : 73mg
Fiber: 1g
Sugar : 9g
Vitamin A: 348IU
Vitamin C: 1mg
Calcium: 80mg
Iron: 2mg
Nutrition Disclosure
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5 from 4 votes (4 ratings without comment)

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