Matcha-Raspberry Cupcakes with White-Chocolate Buttercream

Earthy matcha batter studded with fresh raspberries, topped with silky white-chocolate buttercream and a single ruby berry — vibrant flavor and color in one rustic little package.

Ingredients (12 cupcakes)
• 1 ¼ cups (155 g) flour
• 1 Tbsp culinary-grade matcha powder
• 1 ¼ tsp baking powder • ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120 ml) whole milk
• ¾ cup fresh raspberries (save 12 for garnish)

White-chocolate buttercream
• 4 oz (115 g) white chocolate, melted & cooled
• ½ cup (115 g) butter, room temp
• 1 ½ cups (180 g) powdered sugar, sifted
• 1 tsp vanilla • pinch salt

Method
1. Heat oven to 350 °F / 175 °C; line a 12-cup tin.
2. Whisk flour, matcha, baking powder, salt.
3. Cream butter & sugar 2 min. Beat in eggs one at a time, then vanilla.
4. Add dry mix alternately with milk. Fold in raspberries gently.
5. Divide batter; bake 18–20 min until a tester is clean. Cool completely.
6. For frosting, beat butter fluffy, blend in cooled white chocolate, then powdered sugar, vanilla & salt until silky.
7. Pipe high swirls; crown each cupcake with a raspberry and a sprinkle of crushed freeze-dried berries if desired.

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