Matcha Cupcakes
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Matcha Cupcakes
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You won't find any artificial green food coloring in these delicious and moist matcha cupcakes! Matcha powder naturally colors both the cupcakes and matcha cream cheese frosting.
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Ingredients
Dry Ingredients
- 3/4 cup all purpose flour
- 1/2 cup white whole wheat flour
- 1 tablespoon matcha powder
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients
- 3/4 cup granulated sugar
- 3/4 cup milk
- 1/4 cup avocado oil
- 1/4 cup plain greek yogurt 2% or whole milk at room temperature
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Other Ingredients
- 1/2 cup chopped pistachios
Matcha Cream Cheese Frosting
- 8 ounces low fat cream cheese room temperature
- 2 tablespoon unsalted butter room temperature
- 1 cup powdered sugar
- 2 teaspoon matcha powder
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
Matcha Cupcakes
- Preheat oven to 350 degrees and line a 12 cup standard muffin tin with parchment paper liners.
- In a large mixing bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients.
- Pour the wet ingredients in with the dry and fold them together with a rubber spatula.
- Add in the chopped pistachios and stir just until combined.
- Divide batter evenly into 12 muffin cups using a large cookie scoop. Bake for 16-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean or with a few crumbs attached.
- Remove the cupcakes from the pan and let them cool completely on a wire cooling rack before frosting them.
Matcha Cream Cheese Frosting
- In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat the cream cheese and butter on medium speed until smooth and combined. About 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add in the powdered sugar, salt, and extracts and beat on low until the powdered sugar is incorporated. Once it's incorporated, turn the speed up to medium-high and beat until light and fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.
- Use a piping bag or knife to frost the cupcakes.
Notes
- Store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
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Calories
280kcal
(14%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
30mg
(10%)
Sodium
236mg
(10%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 236mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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