Matcha Green Tea Cupcakes
These naturally green cupcakes are infused with green tea powder and topped with matcha cream cheese frosting.
Servings: 8 -10 cupcakes
Ingredients
Pistachio Green Tea Cupcakes
- 3/4 cup all purpose flour
- 1/3 cup whole wheat pastry flour
- 1 tablespoon cornstarch
- 1 tablespoon green tea/matcha powder I used loose leaf green tea leaves ground up in a coffee grinder
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter softened
- 3 tablespoon plain non fat Greek yogurt room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup skim milk
- 1/2 cup pistachios chopped
Matcha Cream Cheese Frosting
- 6 ounces low fat cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 teaspoon green tea/matcha powder
Instructions
- Preheat oven to 350 degrees and line a 12 cup standard muffin tin with paper liners.
- In a large bowl whisk together the flours, cornstarch, green tea powder, baking powder, and salt.
- In the bowl of a stand mixer or with a handheld mixer beat the butter and greek yogurt on medium high speed until thoroughly combined, about 3 minutes.
- Add in the sugar and beat again for another 2 minutes.
- Add in the egg, vanilla and almond extract and beat until combined.
- Add in a third of the dry mixture and beat just until combined, then add in half of the milk.
- Repeat the process ending with the dry mixture.
- Add in the chopped pistachios and mix just until combined.
- Fill the paper cupcake liners 3/4 full with the batter.
- Bake the cupcakes on the middle rack of the oven for 16-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes completely on a wire cooling rack before frosting them.
Matcha Cream Cheese Frosting
- In the bowl of a stand mixer or with a handheld mixer add all of the frosting ingredients.
- Beat the frosting starting on low speed until the powdered sugar is incorporated, then scrape down the sides of the bowl.
- Turn up the speed of the mixer to high and beat until the frosting is light and fluffy.
Assembling
- Pipe the frosting onto the cooled cupcakes with a pastry bag and tip or spread it on with a knife.
- Sprinkle the tops with more chopped pistachios if desired.
Notes
Nutritional information is provided for each cupcake. The recipe makes 8 cupcakes.
Storing: To store any leftover matcha green tea cupcakes, place them in an airtight container and keep them at room temperature. They'll last for up to three days. They will stay fresh in the fridge for about five days.
Freezing: If you'd like to freeze the matcha cupcakes, it's best to do so without frosting them. Place them on a baking sheet in a single layer. Let them freeze overnight until solid, then place them in a freezer-safe bag. They will last for up to two months in the freezer. To thaw, let them come to room temperature or place them in the fridge overnight before frosting.
To freeze the frosting, add it to a freezer-safe bag and freeze. It will last for up to two months in the freezer. When you're ready to use, let it thaw overnight in the fridge then whip it until light and fluffy.
Nutrition
Serving: 0g | Calories: 346kcal | Carbohydrates: 52g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 191mg | Potassium: 268mg | Fiber: 2g | Sugar: 36g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg