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Matcha Green Tea Cupcakes
5 from 24 votes

Matcha Green Tea Cupcakes

Matcha Green Tea Cupcakes feature a tender crumb flavored with green tea powder and chopped pistachios, complemented by a cream cheese frosting tinted with matcha. The combination of whole wheat and all-purpose flour yields a moist texture, while almond and vanilla extracts deepen the flavor. The subtle bitterness of matcha balances the sweetness and provides a delicate tea aroma.

Prep Time
20 mins
Cook Time
13 mins
Total Time
33 mins
Servings: 8 -10 cupcakes
Calories: 346 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees and line a 12 cup standard muffin tin with paper liners.
  2. In a large bowl whisk together the flours, cornstarch, green tea powder, baking powder, and salt.
  3. 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.
  4. Add in the sugar and beat again for another 2 minutes.
  5. Add in the egg, vanilla and almond extract and beat until combined.
  6. Add in a third of the dry mixture and beat just until combined, then add in half of the milk.
  7. Repeat the process ending with the dry mixture.
  8. Add in the chopped pistachios and mix just until combined.
  9. Fill the paper cupcake liners 3/4 full with the batter.
  10. 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.
  11. Cool the cupcakes completely on a wire cooling rack before frosting them.
Matcha Cream Cheese Frosting
  1. In the bowl of a stand mixer or with a handheld mixer add all of the frosting ingredients.
  2. Beat the frosting starting on low speed until the powdered sugar is incorporated, then scrape down the sides of the bowl.
  3. Turn up the speed of the mixer to high and beat until the frosting is light and fluffy.
Assembling
  1. Pipe the frosting onto the cooled cupcakes with a pastry bag and tip or spread it on with a knife.
  2. 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

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%)

Nutrition Facts

Serving: 8 -10 cupcakes

Amount Per Serving

Calories 346

% 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.