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+ servings

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.