Have you ever wondered how to create those perfectly light and airy Japanese-inspired cupcakes that seem to float on your plate? Today, I’m excited to share my absolute favorite recipe for Matcha Yogurt Chiffon Cupcakes – a delightful fusion of traditional Japanese matcha and Western baking techniques that will transform your home kitchen into a gourmet patisserie.
As someone who’s spent years perfecting this recipe, I can tell you that these cupcakes are nothing short of magical. The combination of earthy matcha green tea powder and tangy yogurt creates an sophisticated flavor profile, while the chiffon technique ensures each bite is as light as a cloud.
What Makes These Cupcakes Special?
These aren’t your ordinary cupcakes. The addition of Greek yogurt adds moisture and tanginess, while the high-quality matcha powder brings a sophisticated green tea flavor that’s both bold and nuanced. The chiffon technique, which involves folding in whipped egg whites, creates an incredibly light and fluffy texture that sets these cupcakes apart from denser varieties.

Essential Ingredients
Ingredient | Amount | Notes |
---|---|---|
Cake flour | 200g | Sifted twice for maximum lightness |
Premium matcha powder | 15g | Ceremonial grade recommended |
Greek yogurt | 120g | Full-fat, room temperature |
Vegetable oil | 80ml | Neutral-flavored |
Large eggs | 4 | Separated, room temperature |
Granulated sugar | 150g | Divided (100g + 50g) |
Baking powder | 8g | Double-acting |
Salt | 1/4 tsp | Fine sea salt |
Vanilla extract | 1 tsp | Pure vanilla, not imitation |
For the Matcha Cream Topping
Ingredient | Amount | Notes |
---|---|---|
Heavy cream | 200ml | Cold |
Mascarpone cheese | 100g | Room temperature |
Matcha powder | 5g | For dusting |
Powdered sugar | 30g | Sifted |
Vanilla extract | 1/2 tsp | Optional |
Essential Equipment
Item | Purpose |
---|---|
12-cup muffin tin | For baking |
Stand mixer or hand mixer | For whipping egg whites |
Rubber spatula | For folding |
Sifter | For dry ingredients |
Piping bag | For decoration |
Digital scale | For precise measurements |

Step-by-Step Instructions
Preparation (30 minutes)
- Preheat your oven to 170°C (338°F). Line a 12-cup muffin tin with cupcake liners.
- Sift the cake flour and matcha powder together twice. This step is crucial for achieving that signature light texture.
- In a large bowl, whisk together egg yolks, 100g sugar, oil, and yogurt until smooth and well combined.
- Gradually add the sifted flour mixture to the wet ingredients, being careful not to overmix.
Creating the Meringue
- In a clean, grease-free bowl, begin whipping the egg whites on medium speed.
- Once soft peaks form, gradually add the remaining 50g sugar.
- Continue whipping until stiff, glossy peaks form. The meringue should be stable but not dry.
The Crucial Folding Stage
- Add one-third of the meringue to the matcha batter to lighten it.
- Gently fold in the remaining meringue in two portions, using a J-fold technique.
- The final batter should be light and airy, with no visible streaks of meringue.
Baking and Cooling
- Fill each cupcake liner about 80% full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.

Matcha Cream Topping
- Whip cold heavy cream with powdered sugar until soft peaks form.
- Fold in softened mascarpone cheese until well combined.
- Transfer to a piping bag fitted with a large star tip.
- Pipe decorative swirls on cooled cupcakes.
- Dust lightly with additional matcha powder.
Troubleshooting Guide
Issue | Possible Cause | Solution |
---|---|---|
Cupcakes deflated | Oven door opened too soon | Wait until at least 15 minutes into baking before checking |
Dense texture | Overfolded batter | Use gentle folding motions, stop when just combined |
Cracked tops | Oven too hot | Reduce temperature by 10 degrees |
Green color not vivid | Low-quality matcha | Use ceremonial grade matcha powder |
Uneven rising | Uneven batter distribution | Use an ice cream scoop for portioning |
Storage and Serving Suggestions
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days
- Frosted cupcakes should be refrigerated and consumed within 3 days
- Serve with:
- Traditional Japanese green tea
- Fresh fruit, particularly strawberries or raspberries
- A light dusting of additional matcha powder
- Candied flower petals for special occasions
Frequently Asked Questions
Q: Can I make these cupcakes without a stand mixer?
A: Yes, you can use a hand mixer, but ensure you can achieve stiff peaks with your egg whites. This might take a bit longer than with a stand mixer.
Q: Why did my cupcakes sink in the middle?
A: This usually happens when the oven door is opened too soon or the batter was overfolded. Wait until at least 15 minutes into baking before checking them.
Q: Can I substitute regular yogurt for Greek yogurt?
A: While possible, Greek yogurt is preferred for its thicker consistency. If using regular yogurt, strain it through cheesecloth for 2 hours first.
Q: How do I prevent my matcha from clumping?
A: Sift the matcha powder together with the flour, and ensure you’re using fresh, high-quality matcha that hasn’t been exposed to moisture.
Q: Can I make these ahead for a party?
A: Yes! Bake the cupcakes up to 2 days ahead and store them unfrosted in an airtight container. Frost them the day of serving for best results.
Pro Tips for Perfect Results
- Room temperature ingredients are crucial for achieving the perfect texture
- Don’t skip the double-sifting step – it’s essential for that characteristic lightness
- Use a light hand when folding in the meringue to preserve the air bubbles
- Invest in high-quality matcha powder – it makes a significant difference in both color and flavor
- Cool completely before frosting to prevent the cream from melting
Recipe Variations
- Yuzu Matcha: Add 1 teaspoon of yuzu juice to the batter for a citrusy twist
- Black Sesame: Replace 5g of matcha powder with ground black sesame seeds
- Chocolate Marble: Divide batter and add cocoa powder to one portion
- White Chocolate: Add white chocolate chips to the batter for extra indulgence
Remember, the key to perfect Matcha Yogurt Chiffon Cupcakes lies in the quality of your ingredients and the gentleness of your technique. With practice and attention to detail, you’ll be creating these stunning Japanese-inspired treats like a professional pastry chef.