White Chocolate Matcha Cupcakes

• All-purpose flour – ½ cup (60g)
• Cornstarch – ⅛ cup (15g)
• Baking powder – ½ teaspoon (2g)
• Baking soda – ¼ teaspoon (1g)
• Salt – ¼ teaspoon (1g)
• Granulated sugar – ½ cup (100g)
• Large egg – 1 (approx. 50g)
• Vanilla bean paste – 1 teaspoon (5g)
• Vanilla extract – ½ teaspoon (2g)
• Sour cream – ½ cup (120g)
• Matcha powder – ½ cup (40g)
• White chocolate chips – ½ cup (85g)

• Heavy whipping cream – ½ cup (120ml)
• Powdered sugar – ¼ cup (30g)
• Matcha powder – ¼ cup (20g)

In a large mixing bowl, whisk together the egg, vanilla bean paste, vanilla extract, and sour cream until smooth.

Sift in the flour, cornstarch, baking powder, baking soda, salt, sugar, and matcha powder. Stir until fully combined.

Fold in the white chocolate chips.

Line a cupcake pan with liners and scoop about 6 oz (170g) of batter into each mold. This recipe makes 8 cupcakes.

Bake at 375°F (190°C) for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool completely before frosting.

To make the frosting, add the heavy cream, powdered sugar, and matcha powder to a stand mixer and whip on high for 5–7 minutes until stiff peaks form.

Transfer the frosting to a piping bag and pipe onto each cooled cupcake.

Tips & Notes:

For a stronger matcha flavor, sift the powder before mixing to avoid clumps.