Matcha Recipe: White Chocolate and Matcha Marble Cupcakes

November 30, 2010

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Yield: 1 batch of cupcakes (approx. 12)

*You can also make this recipe into a loaf cake; the cooking time will be approximately 45 minutes


  • Cupcake Papers (Enough for a batch of cupcakes)
  • ? cup unsalted butter + 1 tablespoon for white chocolate
  • 1/3 cup white chocolate chips (or any regular white chocolate)
  • 2/3 cups granulated sugar
  • 3 large eggs
  • 3/4 cups all-purpose flour
  • 1 pinch of salt
  • 1 tsp. baking powder
  • 3 tsp. Matcha powder


  1. Preheat oven to 350 F:
  2. Melt the butter in a bowl, set aside.
  3. Place the white chocolate and the tablespoon of the butter in a heat-proof bowl over a pot of simmering water. Simmer over heat while stirring until white chocolate and butter melts and has a smooth texture.
  4. Blend eggs and sugar in a mixer on medium speed until pale in color. (You can hand mix with a whisk if you do not have a mixer, just beat vigorously until the egg-butter mixture is pale in color).
  5. Sift the flour with the baking powder and salt.
  6. Add flour mixture to the egg mixture and blend with a whisk until mixture is uniform.
  7. Separate the batter into two bowls.
  8. Add the melted chocolate to one bowl and the matcha into the other. Blend the mixtures until ingredients are well incorporated.
  9. Alternating between the white chocolate and matcha batter, add batter to the cupcake papers. Be sure not to blend the mixtures together or you will lose the marbling effect.
  10. Tap down the pan on a flat surface to eliminate any air stuck between the layers. If you do not, you will get holes in your cupcakes! If you like, you can also make swirls in the batter with a fork.
  11. Bake the cupcakes for about 20 minutes, or until a toothpick comes out dry when inserted in the middle of one of the cupcakes. Remove from the oven and let cool before frosting.



You can use any frosting you would like. I used a plain white store bought frosting, and also used this same frosting mixed with green tea powder to make a green tea frosting. If you would like to make your own green tea frosting, a good recipe I found for matcha buttercream frosting at matcha is below.

Matcha Buttercream Frosting:

  • 1 stick butter, room temperature
  • 2 tablespoons half and half or light cream
  • 1 tablespoon matcha powder
  • 3 cups powdered sugar, sifted
  1. Mix matcha in with the light cream to make a paste.
  2. Beat butter briefly, scrape bowl.
  3. Add the sifted powdered sugar and matcha paste. Beat until smooth.

Chef’s Profile

Juliann Panehal is a current student at Cornell University’s School of Hotel Administration; she also enjoys working in the kitchen of the Statler Hotel and being a TA for a Wines course at Cornell. Juliann is originally from Kailua-Kona, HI, and attended the University of Hawaii at Hilo and the University of Washington in Seattle before transferring to Cornell in 2010. In Hawaii and Seattle, she spent time working as a sushi chef while in school. Her favorite thing to do is to travel and try new foods. Upon graduation, Juliann would like to travel internationally, especially to Asia, to experience the cuisine of the regions firsthand and to learn about different cultures. She hopes you enjoy the recipes she provided and that you have a great time experimenting in your kitchen!

The post Matcha Recipe: White Chocolate and Matcha Marble Cupcakes appeared first on YUNOMI.

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