Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting

Hello Spoonful of Flavor readers! I’m Danae from Recipe Runner. Thanks to Ashley for letting me be here again today! I always enjoy coming over to her beautiful blog and sharing something delicious. Today is no exception. Because it’s almost St. Patrick’s Day I wanted to join in the fun with all things green, so I made these Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting!

Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting | Green tea is the perfect substitute for boxed pistachio pudding in these delicious cupcakes! via @reciperunnerSt. Patrick’s Day isn’t all that high on my list of holidays I get excited about. Beer isn’t my drink of choice, I don’t look good wearing green, and I don’t have a drop of Irish blood in me. However, I do enjoy adding Baileys to everything, my once a year splurge on a salty fatty slice of corned beef, and scarfing down a childhood favorite pistachio pudding cupcake that my mom used to make every year on St. Patrick’s Day. Those cupcakes are where the inspiration for these Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting came from.

Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting | Green tea is the perfect substitute for boxed pistachio pudding in these delicious cupcakes! via @reciperunnerAs much as I love that boxed pistachio pudding I am quite aware of all the additives and unpronouncable ingredients in it. I thought about making my own instant dry pudding mix and adding pistachio extract, but I’ve heard not so great things about the flavor of pistachio extract. Then I remembered that I had some loose leaf green tea in my cupboard (I’ve recently become a tea addict on top of a coffee addict). I took the tea leaves and ground them up in my coffee grinder and wah-lah green tea powder! Not only would the green tea powder be a unique cupcake flavor, but it would give them the natural green color that I wanted.

Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting | Green tea is the perfect substitute for boxed pistachio pudding in these delicious cupcakes! via @reciperunnerSince I wanted the cupcakes to be reminiscent to the ones I grew up eating, I of course had to add some chopped pistachios to the batter. Not only are the pistachio in the cupcake, but I also decorated the top of the matcha cream cheese frosting with them.

Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting | Green tea is the perfect substitute for boxed pistachio pudding in these delicious cupcakes! via @reciperunnerAs we all know, the frosting is the real reason for having a cupcake and this green tea a.k.a. matcha frosting is so good! I used more green tea powder to give it that green hue and flavored it with both almond and vanilla extract. I’m pretty sure more of the frosting ended up in my mouth than on the cupcakes, I think we’ve all been there! If you’re looking for a fun and delicious St. Patrick’s Day treat to make and one that doesn’t involve boxed pudding or green food coloring, then give these Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting a try, they do not disappoint!

Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting

Yield: 8 -10 cupcakes
Prep Time: 20 mins
Cook Time: 13 mins
Total Time: 33 mins
These naturally green cupcakes are infused with green tea powder and full of chopped pistachios. Top them with a delicious matcha cream cheese frosting for an impressive and tasty dessert!
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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/matcha powder, I used loose leaf green tea leaves ground up in a coffee grinder
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoon plain non fat Greek yogurt, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup skim milk
  • 1/2 cup pistachios, chopped

Matcha Cream Cheese Frosting

  • 6 ounces low fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon green tea/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

Cupcakes should be stored in an airtight container in the refrigerator.

Nutrition

Serving: 0g, Calories: 345kcal, Carbohydrates: 52g, Protein: 8g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 43mg, Sodium: 191mg, Potassium: 264mg, Fiber: 1g, Sugar: 36g, Vitamin A: 460IU, Vitamin C: 0.4mg, Calcium: 99mg, Iron: 1.6mg
Course: Dessert
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting | Green tea is the perfect substitute for boxed pistachio pudding in these delicious cupcakes! via @reciperunnerMore Cupcakes Recipes: 

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14 comments on “Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting”

  1. I hate to have to mention this – but, you can’t just use ground up green tea leaves, and expect the same flavor/consistency result, as true matcha, as it is not even made with regular tea leaves, for one…and, secondly, the process is much more complex, in order to produce the matcha, in its true form, and flavor. Nice concept, I suppose, for a “green tea” based recipe…just not for one that is labelled, as: “matcha”. If one is truly making a matcha recipe, only matcha should be used – with no substitutes.

    • I don’t disagree with you on this at all and appreciate your feedback! But, sometimes we offer alternatives to give recommendations to people who can’t access an ingredient or are looking for a lower cost alternative.

  2. Hi there ?
    I have made your lovely cupcakes a few times now and now I want to make a birthday cake using this recipe 
    I don’t have and can’t find pastry flour. Am I able to use almond meal instead or will it be yuck? 
    Thanks fo your help

    • Hi, Tracy! You can use all-purpose flour instead of the pastry flour or use a combo of all-purpose flour and wheat flour (half of each). All-purpose flour is a little more dense than pastry flour but you should be able to make the substitution without any sacrifice to flour or texture.

  3. I just made these last week for St. Patrick’s day and they were excellent! I had no Greek yogurt so used 1% sour cream instead. I also used 1% milk. The rest of the recipe I followed except I did not read where it says it makes 8-10 muffins so I squeezed out 11 so they were a tad small. I found the batter somewhat runny so I poured it into a measuring cup with a spout and poured it into the cups which worked well. I rate all my recipes and gave this 10/10. My boyfriend and co-worker also both really liked them. I personally liked it better without the icing. They were nice and dense and moist. Most of all though I really loved the flavor. Once in awhile I treat myself to Coffee Culture’s pistachio muffin which I love but is loaded with fat and calories. This muffin was just as good but included the benefits of low fat dairy, green tea and some whole wheat four. This recipe is a definite keeper for me!

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