I usually don’t do anything for St. Patrick’s Day other than wear something green to avoid being pinched. This year, the holiday fell on a weekend and a delicious recipe popped up in my RSS Feed – these Matcha Green Tea Cupcakes from Oishii Treats.
I’ve been wanting to make green tea cupcakes for a while, but have been a bit wary. Green Tea is an acquired taste and I was worried how these would go over with my taste testers.
I replaced half of the flour the recipe called for with whole wheat flour, which went well with the earthiness of the matcha, though it probably kept the cake from being more green. I also used almond milk instead of regular milk. Since green tea is an acquired taste, I opted to swirl the frosting so that it’d be half matcha and half regular cream cheese frosting. This kept the cupcake from being a matcha-overload while adding a nice flair.
The best thing about these cupcakes are the smell. I love the way they smelled coming out of the oven and when I opened my carrier up to bring them in to the office. You’ll definitely want to use a nice quality matcha since they’re the star ingredient here. And, this is the way that you’re getting a dose of green, naturally!
Matcha Cupcakes with Matcha Swirled Cream Cheese Frosting
By March 18, 2013Published:
- Yield: 24 cupcakes
- Prep: 20 mins
- Cook: 18 mins
- Ready In: 38 mins
This recipe, adapted from Oishii Treats, is a way to get your green fix naturally.
- 1 cup whole wheat flour
- 1 cup all purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 6 ounces unsalted butter 10 tablespoons
- 1½ cups sugar
- 2 eggs
- 1 egg yolks
- ⅔ cup plain almond milk
- 3 tablespoons matcha powder
- 6 tablespoons unsalted butter
- 8 ounces cream cheese
- 3½ cups powdered sugar
- 1 tablespoon plain almond milk
- 1 tablespoon matcha powder
- Preheat the oven to 375 degrees. Line 2 muffin tins with cupcake liners.
- Combine your flour, baking powder, salt, and matcha together in a small bowl and set aside
- In a electric mixer beat butter and sugar together until light and fluffy.
- Add the eggs in one at a time until each one is fully incorporated.
- Starting with the dry ingredients, alternate with the milk in 3 batches until barely incorporated.
- Fill your cupcake liners 3/4 full. Bake for 9 minutes, then rotate and bake for 9 more minutes (18 total, or until a toothpick inserted in the middle comes out clean).
- While cooling on a wire rack, prepare the frosting.
- Combine butter and cream cheese until no clumps remain.
- Add in sugar 1/2 cup at a time until the consistency and sweetness you desire. You can thin out with milk if needed.
- Put half of the cream cheese frosting in a piping bag. Add matcha powder to the remaining half until combined.
- To get the swirled frosting: Put both piping bags in a larger piping bag fitted with a piping tip and frost.
- Cuisine: Cupcakes