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Matcha cupcake on plate with other cupcakes surrounding it
130Total Time
15Prep Time
25Bake Time

Matcha and white chocolate cupcakes

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  • Nut Free

About the bake

These soft and fluffy matcha cupcakes have a delicate, earthy flavour with a hint of fresh lemon. They are topped with velvety smooth white chocolate buttercream, dusted with matcha and decorated with edible rose petals for a simple yet elegant finish. 

130Total Time
15Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 160°c fan / 180°C conventional and line a cupcake baking tray with 12 cases.

  2. Step 2:

    In a large bowl, whisk the oil, milk, eggs, vanilla extract and lemon juice together until well combined. 

  3. Step 3:

    In a separate bowl, stir the flour, caster sugar and matcha powder together.

  4. Step 4:

    Pour the wet ingredients into the bowl of dry ingredients, then fold together until the mixture is smooth and combined.

  5. Step 5:

    Divide the mixture between the cupcake cases, filling each one 3/4 full.

  6. Step 6:

    Bake for 22-25 minutes until rise, golden and the middle of the sponge springs back when lightly pressed. Transfer to a wire rack and leave to cool completely. 

  7. Step 7:

    To make the buttercream, first break up the white chocolate into a bowl and microwave in 30-second blasts, stirring between each, until melted and smooth. Set aside to cool. 

  8. Step 8:

    Beat the butter until soft and fluffy, then gradually beat in the icing sugar and milk until combined.

  9. Step 9:

    Pour in the melted white chocolate, and fold together to make a smooth and creamy buttercream.

  10. Step 10:

    Either pipe or spread the buttercream on top of the cupcakes, and finish with a light dusting of matcha powder and edible rose petal if you'd like. 


  • For the matcha cupcakes

    • 150ml Vegetable Oil
    • 50ml Whole milk
    • 2 Eggs (medium)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 Lemon (juice only.)
    • 180g Allinson's self-raising flour
    • 180g Silver Spoon Caster Sugar
    • 2 tbsp Matcha tea (powder)
  • For the white chocolate buttercream

    • 75g White chocolate
    • 200g Unsalted Butter (room temperature)
    • 350g Silver Spoon Icing Sugar
    • 1 tsp Whole milk


  • 12 hole cupcake tray
  • Large bowl
  • Whisk
  • 12 cupcake cases
  • Wire cooling rack
  • Microwave
  • Spatula
  • Piping nozzle
  • Piping bag

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