Matcha Green Tea Cupcakes
User Reviews
5
Matcha Green Tea Cupcakes
Description
These Matcha Green Tea Cupcakes blend a mix of all-purpose and whole wheat pastry flour with cornstarch, baking powder, and salt to create a light yet tender base. The dry ingredients are combined with melted butter, Greek yogurt, sugar, eggs, vanilla, and almond extracts, then stirred with chopped pistachios for a nutty bite. Baking yields cupcakes with a soft crumb punctuated by nutty texture and the distinctive earthiness of green tea powder.
The accompanying cream cheese frosting incorporates powdered sugar, almond and vanilla extracts, and additional matcha powder for a smooth, lightly tangy topping that intensifies the green tea flavor. The frosting’s creamy texture contrasts the moist cupcakes and provides a visually appealing green hue.
Best served at room temperature, these cupcakes pair well with lightly brewed teas or as a delicately flavored dessert. Cooling cupcakes completely before frosting ensures the topping adheres properly without melting.
The notes recommend storing leftover cupcakes in an airtight container at room temperature for up to three days or refrigerated up to five days. Freezing unfrosted cupcakes on a baking sheet before transferring to a freezer bag preserves freshness for up to two months. The frosting can also be frozen and later whipped to restore its texture.
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 powder I used loose leaf green tea leaves ground up in a coffee grinder, aka matcha powder
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons butter softened, unsalted
- 3 tablespoon Greek yogurt room temperature, plain, non-fat
- 3/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup milk skim
- 1/2 cup pistachio chopped
Matcha Cream Cheese Frosting
- 6 ounces cream cheese softened, low fat
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 teaspoon green tea powder aka 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
- Store leftover cupcakes at room temperature in an airtight container for up to three days or refrigerate for up to five days.
- Freeze unfrosted cupcakes on a baking sheet overnight, then transfer to freezer bags for up to two months.
- The matcha cream cheese frosting can be frozen separately and whipped again after thawing to regain its light texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 cupcakes
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 346kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 191mg | 8% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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