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.
Servings: 12 servings
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
- Preheat oven to 350 degrees and line a 12 cup standard muffin tin with parchment paper liners.
- In a large mixing bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients.
- Pour the wet ingredients in with the dry and fold them together with a rubber spatula.
- Add in the chopped pistachios and stir just until combined.
- 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.
- Remove the cupcakes from the pan and let them cool completely on a wire cooling rack before frosting them.
Matcha Cream Cheese Frosting
- 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.
- 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.
- 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
Calories: 280kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 236mg | Fiber: 1g | Sugar: 25g