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Matcha cupcake with green frosting.
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4.30 from 37 votes

Matcha Cupcakes with Green Tea Cream Cheese Frosting

Matcha cupcakes topped off with an exquisite green tea cream cheese frosting.
Prep Time15 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings: 12 cupcakes
Calories: 280kcal
Author: Ilona

Ingredients

Cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 Tbsp. Matcha Green Tea
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/8 tsp salt
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup unsalted butter softened
  • 1/2 tsp. vanilla extract
  • 3/4 cup greek yogurt

Frosting

  • 8 oz. cream cheese 1 brick, softened
  • 1 cup powdered sugar
  • 3 Tbsp. Greek yogurt
  • 2 tsp. Matcha Green Tea

Instructions

Cupcakes

  • Preheat oven to 350 F and prepare muffin tin with 12 cupcake liners
  • In a large bowl combine all purpose-flour, Matcha Green Tea, baking powder, baking soda and salt. Set aside.
    1 1/4 cups all-purpose flour, 1/2 tsp. baking powder, 1/4 tsp. baking soda, 1 Tbsp. Matcha Green Tea, 1/8 tsp salt
  • In a large bowl, using an electric mixer beat granulated sugar with eggs for 3 minutes until creamy.
    1/2 cup granulated sugar, 2 eggs
  • Add unsalted butter, vanilla extract and mix for 3 minutes.
    1/2 cup unsalted butter, 1/2 tsp. vanilla extract
  • Add greek yogurt and blend well.
    3/4 cup greek yogurt
  • In a low speed beat in the dry ingredients until just combined. Don't over-beat, otherwise cupcakes will be dry. You can also just use spatula instead of a mixer.
  • Fill each cupcake liner full with 3/4 batter. Bake for 15 - 18 minutes or until the toothpick inserted will come out clean.
  • Cool off completely before frosting.

Frosting

  • With electric mixer beat the cream cheese with powdered sugar, greek yogurt, and Matcha Green Tea until the frosting is light and fluffy.
    8 oz. cream cheese, 1 cup powdered sugar, 3 Tbsp. Greek yogurt, 2 tsp. Matcha Green Tea
  • Use piping bag to frost cupcakes. Fill the bag with the frosting. Start in the center and pipe in a spiral motion, moving outward to create a swirl or other design.

Notes

  • When it comes to baking these cupcakes, it's important to remember a few key tips to ensure that your treats turn out perfectly moist and delicious. One common mistake is over-beating the batter, which can result in dry cupcakes. Instead, aim to mix the ingredients until just combined, using a spatula instead of a mixer if desired. This gentle approach will help create a tender and fluffy texture.
  • Another aspect to consider is the selection of ingredients. Using high-quality and fresh ingredients can make all the difference in the final outcome of your cupcakes. From the creamy butter to the flavorful vanilla extract, each component plays an important role in enhancing the overall taste. Be mindful of the expiration dates on your ingredients and opt for the best quality you can find.
  • Pay attention to the baking time and temperature. Cupcakes can be quite sensitive to heat, so it's crucial to follow the recipe instructions carefully. Over-baking can result in dry cupcakes, while under-baking may leave them raw in the center. Keep a close eye on your treats in the oven and use a toothpick or cake tester to check for doneness. When the toothpick comes out clean or with a few moist crumbs attached, your cupcakes are ready to be removed from the oven.
  • Frosting Cupcakes: you can use a piping bag or use an offset spatula or a butter knife to take a generous dollop of frosting. Place the frosting in the center of the cupcake. Gently spread the frosting outwards, using a circular motion to create a dome shape on top of the cupcake. You can also leave it flat if you prefer a smoother look.

Nutrition

Serving: 12g | Calories: 280kcal | Carbohydrates: 30g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 130mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 633IU | Calcium: 54mg | Iron: 1mg