Published: April 3, 2026

Looking for the perfect spring dessert? Here’s my Strawberry Matcha Cupcake recipe: soft cupcakes filled with a white chocolate Matcha ganache, topped with strawberry cream cheese frosting and homemade strawberry compote.

These cupcakes make around 15 regular sized cupcakes, perfect for sharing or saving for later. They’re soft and moist, made with a butter based batter and a little bit of oil for extra moisture and a tender texture. The matcha flavor is easy to adjust to your taste. You can add a bit more if you prefer a stronger, more pronounced matcha flavor; or keep it lighter for a more subtle taste.

They look really pretty once assembled and are perfect for spring or summer. I hope you love them as much as I do!

WHY YOU’LL LOVE THIS RECIPE

💚Makes around 15 regular sized cupcakes - Perfect for sharing with friends or family.

💚Soft and moist texture - The cupcakes are tender and light, but still rich and satisfying in every bite.

💚Butter-based with a bit of oil - The butter adds flavor while the oil keeps them extra moist without weighing them down.

💚Adjustable matcha flavor - You can make the matcha stronger or lighter depending on your taste, so each batch can be exactly how you like it.

💚Homemade strawberry compote - Fresh strawberry compote makes the cupcakes extra delicious.

💚Visually stunning - The green matcha and red strawberries make for a beautiful presentation.

💚Perfect for spring or summer - Light, fresh and fruity flavors make these cupcakes ideal for warm weather celebrations.

Baking notes, tips and tricks

→ Chill the ganache in the fridge - After making the white chocolate matcha ganache, place it in the fridge for at least 30-60 minutes to firm up. This makes it much easier to fill the cupcakes without it spilling.

→ Do not overbake the cupcakes - Overbaking will dry out your cupcakes and ruin that soft, moist texture. Keep an eye on them and test with a toothpick. It should come out clean or with just a few crumbs. Remember that they continue to cook slightly after being removed from the oven.

→ Cover the cupcakes with a tea towel while cooling - Once you take the cupcakes out of the oven, loosely cover them with a clean tea towel while they cool. This traps a little steam, which helps keep the cupcakes soft and prevents the tops from drying out.

→ Let the cupcakes fully cool before filling and frosting - Filling and frosting warm cupcakes can cause the ganache and frosting to melt or slide off. Wait until the cupcakes are completely cooled to room temperature for the best results.

→ Prepare the compote and ganache first - Make the strawberry compote and matcha ganache before baking the cupcakes, since both need time to cool and set.

→ Make sure the compote is fully cooled before mixing it into the cream cheese frosting - Adding warm compote to cream cheese frosting can cause it to melt and become runny. Always let the compote cool completely before incorporating it into the frosting for a smooth, stable texture.

Frequently asked questions

1. How should I store these cupcakes?
Store the cupcakes in an airtight container in the fridge because of the cream cheese frosting and ganache filling. Best eaten within 3 days.

2. Can I freeze these cupcakes?
Yes! You can freeze the baked cupcakes without frosting. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or bag. When ready to eat, thaw at room temperature and add the frosting and strawberry compote fresh.

3. Why did my cupcakes turn out dry?
Dry cupcakes usually happen when the batter is overmixed, overbaked or if there wasn’t enough fat or moisture in the batter. Make sure to mix just until combined, bake for the recommended time, and use both butter and a bit of oil for extra moisture.

4. Why is my frosting grainy?
Overwhipping at high speed can sometimes make the texture grainy.

5. Why didn’t my cupcakes rise properly?
Cupcakes may not rise if the baking powder is old. Always make sure that your leavening agents are fresh.

6. Can I leave out the matcha?
Yes. If you prefer, you can make these as regular strawberry cupcakes without matcha.

7. Can I use more matcha for a stronger flavor?
Absolutely! Matcha can be adjusted according to taste.

8. Why is my ganache too runny?
Make sure to chill the ganache in the fridge before filling the cupcakes.

Ingredients you will need for this recipe

For the compote

Strawberries: They’re the base of the compote. You can use frozen strawberries (no need to thaw first).
Granulated sugar: Sweetens the compote and helps it thicken into that jammy texture. You can reduce the sugar slightly if your strawberries are very sweet.
Lemon juice: Balances the sweetness and brightens the flavor.

For the matcha ganache

White chocolate: Provides sweetness and structure. Once combined with cream, it sets into a smooth, creamy ganache that firms up when chilled.
Heavy cream: Creates a smooth, silky texture.
Matcha powder: Adds that earthy, slightly bitter green tea flavor that balances the sweetness of the white chocolate.

For the cupcakes

Unsalted butter: Adds rich flavor and helps create a soft, tender crumb. You can use salted butter and reduce the added salt.
Neutral oil: Keeps the cupcakes extra moist and soft even after a few days. I used sunflower oil, but any neutral oil works well.
Granulated sugar: Sweetens the cupcakes and helps create a light texture. You can replace a small portion with light brown sugar for a slightly deeper flavor.
Eggs: Bind everything together and provide structure while keeping the cupcakes soft.
Vanilla bean paste: Vanilla extract works instead.
Plain yogurt: Adds moisture and a slight tang, making the cupcakes softer and more tender.
Substitutions: Sour cream or greek yogurt.
Whole milk: Loosens the batter and helps create a smooth, soft crumb.
All-purpose flour: Provides structure to the cupcakes.
Baking powder: Helps the cupcakes rise and become light and fluffy.
Matcha powder: Gives the cupcakes their signature flavor and color.

For the frosting

Cream cheese: Forms the base of the frosting.
Granulated sugar: Sweetens the frosting.
Whipping cream: Lightens the frosting and gives it a soft, airy texture.
Strawberry compote (blended): Adds flavor and color. You can use store-bought strawberry jam, but the flavor will be a bit sweeter and less fresh.

Step by step instructions with photos

1. Prepare the compote.

2. In a saucepan, combine the diced strawberries with the granulated sugar and the lemon juice.

3. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated and you get a slightly thick but still juicy compote.

4. Once ready, transfer to a small bowl or jar and place in the fridge to fully cool.

5. Next, prepare the ganache.

6. In a saucepan, heat the cream until it just starts to simmer.

7. Add the white chocolate and matcha powder to a bowl, then pour the hot cream over it and let it sit for 5 minutes.

8. After 5 minutes, blend everything together using a hand blender or a regular blender until smooth.

9. Place it in the fridge and let it cool until it thickens.

10. Preheat the oven to 180°C and prepare 15 cupcake liners in your muffin tins

11. In a bowl, combine the granulated sugar, softened butter and oil until smooth.

12. Add the eggs and vanilla extract and mix until fully incorporated.

13. Then add the yogurt and milk and mix until combined.

14. Sift in the flour, baking powder, salt and matcha powder. Mix until just combined.

15. Divide the batter between the cupcake liners and bake for about 18 minutes. Check with a toothpick to see if the centers are done.

16. Once baked, cover with a tea towel and let them cool completely.

17. While the cupcakes are cooling, prepare the frosting.

18. In a large bowl, combine the cream cheese, granulated sugar and strawberry compote.

19. Add the whipping cream and mix with a hand mixer or stand mixer until fluffy and pipeable. Once ready, transfer to a piping bag.

20. Once the cupcakes have cooled, it’s time to assemble.

21. Cut out a small piece from the center and fill with the matcha ganache.

22. Pipe the cream cheese frosting on top.

23. Make a small well in the frosting and add a spoonful of strawberry compote. Enjoy!

Yield: 15

Author: Angie