Matcha Loving Cupcakes with White Chocolate Cream Cheese Frosting

I just want to take a moment to salute what might be the BEST icing I think I’ve ever made. Best tasting, though not the best texture. This frosting is SO FREAKING GOOD!!!!! But it can be difficult to use on cakes due to it’s thinner and creamier consistency.

Ok so let’s now talk about these matcha cupcakes. Matcha’s just one of those amazing ingredients that can cross so many boundaries. Drink it, bake with it, rub it into your skin, whatever your heart desires. The levels of antioxidants is just too good to pass up. But fair warning: just because there is matcha in these cupcakes that DOES NOT make them healthy. There’s still quite the bit of sugar, butter, flour, and dairy.

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This recipe is developed from Martha Stewart, and I think she developed hers from someone else. Not really sure of the chain, but just know it’s pretty damn good. I made them for a girls night I had at my apartment and they were quite the hit!

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Ingredients:

Matcha Cupcakes
1 cup cake flour (I used all purpose and it really didn’t seem to make much difference)
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
5 tsp matcha (or more if you’re feeling extra green today) plus a little extra for sprinkling on top if you so choose
4 tbsp unsalted butter
3/4 cup sugar
1 large egg
1/2 cup milk, room temp

White Chocolate Cream Cheese Frosting
12 oz cream cheese
8 oz white chocolate, preferably in chips or chopped
24 oz softened butter, about 6 sticks
24 oz powdered sugar, or 6 cups
1 tbsp vanilla extract

Directions:

  1. Preheat your oven to 350 F and line a muffin pan with 12 tins. I recommend a light spray of cooking oil over your cupcake tins just to ensure easy pealing.
  2. In a medium mixing bowl, sift your dry ingredients together and mix until well combined.
  3. In a large mixing bowl, beat your butter and sugar until light and fluffy. This takes about 3-5 minutes on medium to high speed. Once combined, add the egg and beat on medium until combined. Reduce to low and add your flour mixture, then the milk.
  4. Evenly distribute your batter into your cupcake tins, and bake for about 30 minutes.
  5. While the muffins are cooking, begin working on your frosting. In a medium microwave safe bowl, soften the cream cheese until warm, about 30 seconds. Mix in the white chocolate and microwave for about 45 seconds. Stir the mixture until the white chocolate is fully melted and mixed in. If needed, reheat in 15 second intervals until fully melted. Place in the fridge to cool while you work on the rest of the frosting.
  6. Install your paddle attachment to a stand up mixer (hand held will work well too) and beat the butter until light and fluffy, about 3 minutes on a medium/high speed. Add the sugar 1 cup at a time mixing slowly, and then once it’s all added in increase speed to medium. Add the vanilla and beat on high until fully combined, about 30 seconds.
  7. Once the cream cheese mixture is cooled, slowly add it to the frosting mixing on medium/low. Once it’s all added, beat for about 1 minute on high.
  8. You can spread the frosting however you choose, but I found a piping bag snipped about 1 inch high worked perfectly for these swirls! But Make sure your cupcakes are fully cooled before icing. I sifted about 1 tsp worth of matcha on top for a little something extra. Enjoy!

 

 

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