Single Cupcake Recipe

I find myself in this situation all the time: I want something sweet, but I really don’t need a whole batch of cupcakes sitting around all week. When that very specific craving hits, a whole dozen cupcakes is just too much. This single cupcake recipe delivers big flavor and a special touch with minimal cleanup. We’re making a rich matcha-flavored cupcake with a surprise creamy white chocolate ganache center. It’s the perfect size for one, and it’s easier than you think to pull off this gourmet treat right at home. Let’s get baking and satisfy that sweet tooth in about 30 minutes!

Ingredients

• All-purpose flour: 30 g (1/4 cup)
  Use standard AP flour for structure. Sift for best results, especially with the matcha powder. Avoid self-rising flour as baking powder is added separately.
• Granulated sugar: 30 g (2 tablespoons + 2 teaspoons)
  Provides sweetness and helps create a tender crumb. Adjust slightly based on personal preference, though this amount balances the matcha perfectly. Don’t swap for brown sugar, as it changes the moisture and color.
• Baking powder: 2 g (1/2 teaspoon)
  The primary leavening agent for a fluffy texture. Ensure your baking powder is fresh for proper lift. Do not substitute baking soda, as the proportions will not work without added acid.
• Salt: Pinch
  Enhances all other flavors, including the matcha and white chocolate. Use a fine-grained salt like Kosher or sea salt. Just a small pinch is enough to balance the sweetness.
• Ceremonial grade matcha powder: 5 g (1 teaspoon), divided
  4g for the batter (approx. 3/4 teaspoon) and 1g for the glaze (approx. 1/4 teaspoon). Ceremonial grade offers the best color and flavor without bitterness. Use a sifter to prevent clumps, especially when mixing into dry ingredients.
• Whole milk: 45 ml (3 tablespoons) + 5 ml (1 teaspoon) additional for glaze
  Provides fat and moisture for a tender texture. Full-fat milk works best for richness. The extra teaspoon is added to the glaze for consistency. (I’ve used oat milk in a pinch, but whole milk yields a richer crumb.)
• Large egg yolk: 1
  Binds the ingredients, adds fat for moisture, and creates structure without needing a full egg. Save the egg white for another use; a whole egg will make the batter too runny. Ensure it is at room temperature for better mixing.
• Unsalted butter, melted and cooled: 20 g (1 1/2 tablespoons)
  Provides richness and tenderness to the cupcake crumb. Melt it first, then allow it to cool slightly so it doesn’t cook the egg yolk when added. If using salted butter, reduce the added pinch of salt. (I’ve found a plant-based butter substitute works well here for dairy-free needs.)
• Alcohol-free vanilla extract: 2.5 ml (1/2 teaspoon)
  Complements the matcha and white chocolate flavors. Alcohol-free options prevent the extract from overpowering delicate flavors like matcha. Use a good quality extract for the best flavor profile.
• White chocolate, finely chopped: 30 g (2 tablespoons)
  Used for the creamy center filling. Choose a good quality white chocolate bar, not chips, which contain stabilizers that prevent smooth melting. Chop finely for quick and easy melting.
• Heavy cream: 15 ml (1 tablespoon)
  Combined with the white chocolate to create the ganache filling. Use full-fat heavy whipping cream for the best results and thickness. Do not substitute milk or half-and-half here; the fat content is crucial for the ganache texture.
• Powdered sugar, sifted: 60 g (1/2 cup)
  Forms the base for the sweet matcha glaze. Sifting is essential to remove clumps before mixing with the milk and matcha. Do not substitute granulated sugar, as it will result in a grainy glaze.
• Ceremonial grade matcha powder for dusting: 0.5 g (1/8 teaspoon)
  Used as a final garnish for visual appeal. A small amount lightly dusted on top adds a sophisticated finish. Ensure it is high quality for the best color and taste.

Instructions

1. Prep the Oven and Pan: Preheat your oven to 175°C (350°F). Line one cavity of a standard 12-cup muffin tin with a paper cupcake liner. Ensure the oven is fully preheated before placing the cupcake inside for proper rising.
2. Make the White Chocolate Ganache Filling: In a small heatproof bowl, place the finely chopped white chocolate. Heat the 15 ml (1 tablespoon) heavy cream until just simmering. Pour the hot cream over the chocolate and let sit for 1 minute, then stir gently until completely smooth and emulsified. Set aside to cool for 5-10 minutes until thick enough to spoon or pipe.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and 4g (approx. 3/4 teaspoon) of the ceremonial grade matcha powder. Whisk thoroughly to break up any lumps of matcha and distribute the baking powder evenly. A sifted mixture will result in a smoother batter and better rise.
4. Add Wet Ingredients: In a separate small bowl, whisk together the 45 ml (3 tablespoons) whole milk, large egg yolk, melted and cooled butter, and alcohol-free vanilla extract. Ensure the butter is cooled before adding to the yolk, so it doesn’t scramble the egg. Whisk until fully combined before adding to the dry ingredients.
5. Combine Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix, as this can lead to a tough, dense cupcake. A few small lumps in the batter are acceptable and often indicate you haven’t overmixed. If the batter seems too stiff, splash in 1 teaspoon more milk.
6. Fill and Bake: Spoon approximately half of the matcha cupcake batter into the prepared paper liner. Carefully spoon the slightly thickened white chocolate ganache into the center of the batter, making sure it doesn’t touch the sides of the liner. Gently cover the ganache with the remaining matcha cupcake batter, smoothing the top. Bake for 20-22 minutes, or until a wooden skewer inserted into the cupcake (avoiding the ganache center) comes out clean. The top should spring back lightly when touched.
7. Cool the Cupcake: Remove the cupcake from the oven and let it cool in the muffin tin for 5 minutes. Transfer it to a wire rack to cool completely before glazing. Applying the glaze while the cupcake is warm will cause it to melt and run off rather than set properly.
8. Prepare the Matcha Glaze: In a small bowl, whisk together the sifted powdered sugar, 5 ml (1 teaspoon) additional whole milk, and 1g (approx. 1/4 teaspoon) ceremonial grade matcha powder until smooth and glossy. Adjust consistency by adding a drop more milk if too thick, or a tiny bit more powdered sugar if too thin. The goal is a glaze that is pourable but thick enough to coat the cupcake surface.
9. Glaze and Garnish: Once the single cupcake is completely cool, spoon or pour the matcha glaze over the top, allowing some to drip artfully down the sides. Let the glaze set for a few minutes. Lightly dust the top center with the reserved 0.5g (1/8 teaspoon) ceremonial grade matcha powder for a final visual touch.

Tips for Working with Matcha Powder

Matcha powder can be tricky to work with. To ensure the best flavor and color for your single cupcake recipe, always sift the powder thoroughly before use. This prevents bitter pockets and ensures a uniform green color in the finished cake. For the glaze, a small fine-mesh sieve works perfectly.

• Sift, Sift, Sift: Matcha powder clumps easily, especially when mixed with fine dry ingredients like flour or powdered sugar. Always run it through a small sifter before incorporating it into your batter or glaze to avoid bitter pockets.
• Control Bitterness: High-quality ceremonial grade matcha is essential for this recipe; culinary grade can be too bitter when used in high quantities. If you find the flavor too strong, reduce the amount of matcha in the batter by about 1/4 teaspoon next time.
• Preserve the Color: Matcha’s vibrant green color can dull with prolonged baking or high heat. Stick to the suggested temperature and baking time, and store the finished cupcake away from direct sunlight to maintain its color.

The Secret to a Molten White Chocolate Center

Achieving that perfectly gooey center is crucial for this specific single cupcake recipe. The most important tip for the ganache filling is to let it cool completely before adding it to the batter. If it’s too warm or runny, it will simply dissolve during baking.

• Ganache Consistency is Key: The white chocolate filling must be allowed to cool and thicken before being added to the batter. If it’s too warm or runny, it will simply dissolve into the surrounding batter during baking.
• Center Placement: When placing the ganache, be careful not to let it touch the edges of the cupcake liner. If it gets between the batter and the liner, it can leak out during baking. Keep it fully encased in batter.
• Doneness Testing: When checking for doneness with a skewer, insert it slightly off-center to avoid hitting the soft white chocolate center. The surrounding cake should spring back lightly and the skewer should come out clean.

Single Cupcake Scaling and Storage Tips

This single cupcake recipe is designed to be a quick treat, eliminating the hassle of scaling a large batch. It’s a fantastic, family-friendly option when you need a single dessert quickly. A single serving ensures maximum freshness, avoiding a whole tray of leftovers.

• Why Single-Serve Works: Baking a single cupcake eliminates the need for scaling a full recipe precisely, which can often lead to waste or errors. This recipe is specifically formulated for one serving.
• Freshness Factor: Cupcakes are always best enjoyed fresh. This single cupcake recipe ensures you only have exactly what you want right now, without dealing with leftovers.
• Storage (if necessary): If you do not eat it immediately, store the cooled, glazed cupcake in an airtight container at room temperature for up to one day. For longer storage, refrigerate for up to three days, but note that the texture will firm up.

FAQs

Can I use a different kind of chocolate for the filling?

Yes, you can use dark chocolate or milk chocolate instead of white chocolate, but the flavor profile will change significantly. The white chocolate complements the matcha flavor well in this single cupcake recipe.

Why do I need to use an egg yolk and not a whole egg?

A whole egg contains too much liquid and protein for a single cupcake. The yolk provides essential fat and binding properties without making the batter too thin or dry.

Can I bake this without the filling?

Yes, absolutely. If you want a simpler matcha single cupcake, just omit the filling step and bake the full batter. The baking time will be similar.

I don’t have a muffin tin. Can I bake this in a ramekin?

Yes, you can bake this in a small, greased ramekin. I test this often, and I find the baking time might need to be adjusted slightly, so keep an eye on it after 18 minutes.

My matcha glaze looks dull, not vibrant green. What happened?

The matcha quality might be lower grade, or it may have been exposed to heat. Ensure you are using high-quality ceremonial grade matcha for the glaze to maintain a vibrant color for this single cupcake recipe.

Can I make this single cupcake in a microwave?

While technically possible, this recipe is formulated for oven baking. The filling and texture will not be the same in a microwave.

Conclusion

This single cupcake recipe proves that you don’t need a special occasion or a full batch to enjoy a truly delicious, gourmet treat. The combination of earthy matcha and creamy white chocolate is a delightful way to satisfy a craving in minutes. Go ahead and treat yourself to this perfectly portioned little indulgence this week. Don’t forget to save this single cupcake recipe to Pinterest for later when that craving hits!

single cupcake recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lily Carter
• Total Time: 30 minutes
• Yield: 1 serving 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This single-serving recipe creates a rich matcha cupcake with a surprise creamy white chocolate ganache center, perfect for satisfying a sweet tooth without making a whole batch. It’s an easy gourmet treat that can be prepared in about 30 minutes.

---

Ingredients

Scale 1x2x3x

• 30g all-purpose flour
• 30g granulated sugar
• 1/2 teaspoon baking powder
• Pinch salt
• 5g ceremonial grade matcha powder, divided (4g for batter, 1g for glaze)
• 45ml whole milk (3 tablespoons) plus 5ml (1 teaspoon) for glaze
• 1 large egg yolk, room temperature
• 20g melted unsalted butter (1 1/2 tablespoons), cooled
• 1/2 teaspoon alcohol-free vanilla extract
• 30g white chocolate (2 tablespoons), finely chopped
• 15ml heavy cream (1 tablespoon)
• 60g powdered sugar (1/2 cup), sifted
• 0.5g ceremonial grade matcha powder (1/8 teaspoon), for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C) and line one standard muffin tin cavity with a paper liner.
2. Prepare Ganache Filling: Heat 1 tablespoon heavy cream until just simmering. Pour the hot cream over 2 tablespoons chopped white chocolate. Stir until smooth and set aside to cool and thicken for 5-10 minutes.
3. Mix Dry Ingredients: Whisk together flour, sugar, baking powder, salt, and 3/4 teaspoon matcha powder in a medium bowl until thoroughly combined and lump-free.
4. Combine Wet Ingredients: In a separate bowl, whisk together 3 tablespoons whole milk, egg yolk, cooled melted butter, and vanilla extract.
5. Form Cupcake Batter: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing.
6. Fill and Bake: Spoon half of the batter into the prepared liner. Add the cooled ganache to the center, then carefully top with the remaining batter. Bake for 20-22 minutes, checking for doneness with a skewer away from the center.
7. Cool Completely: Remove from oven and cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.
8. Make Matcha Glaze: Whisk together powdered sugar, 1 teaspoon whole milk, and 1/4 teaspoon matcha powder until smooth and glossy.
9. Glaze and Dust: Pour the glaze over the completely cooled cupcake and allow it to set. Dust lightly with the remaining matcha powder for garnish.

Notes

Use ceremonial grade matcha for better color and flavor, sifting it to prevent clumps and bitterness. Ensure the white chocolate ganache filling is fully cooled and thickened before adding to the batter to avoid dissolving during baking. For doneness testing, insert the skewer off-center to avoid hitting the soft filling. Store the cooled cupcake airtight at room temperature for up to one day.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Fusion

Nutrition

• Serving Size: 1 cupcake
• Calories: 350 kcal
• Sugar: 40g
• Sodium: 100mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 150mg