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Matcha Cupcakes

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.

Prep Time
25 mins
Cook Time
25 mins
Total Time
42 mins
Servings: 12 servings
Calories: 280 kcal
Course: Dessert , Cake
Cuisine: American

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
    Cup of Yum
  1. Preheat oven to 350 degrees and line a 12 cup standard muffin tin with parchment paper liners.
  2. In a large mixing bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients.
  3. Pour the wet ingredients in with the dry and fold them together with a rubber spatula.
  4. Add in the chopped pistachios and stir just until combined.
  5. 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.
  6. Remove the cupcakes from the pan and let them cool completely on a wire cooling rack before frosting them.
Matcha Cream Cheese Frosting
  1. 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.
  2. 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.
  3. 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

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

% 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.