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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