Best Green Tea Cupcakes Topped With Green Tea Buttercream Frosting Recipes

GREEN TEA CUPCAKES

Green Tea Cupcakes image

For all green tea lovers. Your normal cupcakes but with a delicious twist ;) These cupcakes are quite dense and very yummy. If you like frosting, make your own and add some green tea powder to it.

Provided by sarahcp

Categories Desserts Cakes Cupcake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 7

Ingredients

½ cup unsalted butter, softened
1 ¼ cups white sugar
2 eggs
½ cup milk
½ teaspoon vanilla extract
2 ½ cups all-purpose flour
2 tablespoons green tea powder (matcha)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Line 12 muffin cups with paper liners.
Cream unsalted butter in a mixing bowl with an electric mixer on medium speed until soft and creamy. Gradually beat in sugar, about 1/3 cup at a time, beating until the mixture is fluffy.
Beat in eggs, beating well after each egg; mix in flour and green tea powder until thoroughly combined.
Spoon batter into the prepared muffin cups, filling them about 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out with moist crumbs or clean, 20 to 25 minutes.
Allow cupcakes to cool in muffin tins for 15 minutes before removing to finish cooling.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 41.5 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 17.7 mg, Sugar 21.5 g

GREEN TEA AND FIVE-SPICE CUPCAKES

Green Tea and Five-Spice Cupcakes image

Create a sensational fusion dessert by adding two of the world's most popular flavors-green tea and five-spice powder-to Betty Crocker™ Super Moist™ yellow cake mix.

Provided by By Inspired Taste

Categories Dessert

Time 1h35m

Yield 24

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Vegetable oil and eggs called for on cake mix box
1 cup cold strong brewed green tea
1 cup unsalted butter, softened
1 teaspoon vanilla
2 cups powdered sugar
2 to 3 tablespoons whipping cream
1 1/2 teaspoons five-spice powder
1/8 teaspoon salt
1/4 cup flaked coconut

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make and bake cake mix as directed on box for cupcakes, using oil and eggs and substituting tea for the water. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
In medium bowl, beat butter and vanilla with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1 tablespoon of the whipping cream, the five-spice powder and salt. Beat until light and fluffy. If necessary, beat in remaining whipping cream, 1 teaspoon at a time, until frosting is smooth and spreadable.
Pipe or spread frosting on cupcakes. Top with coconut.

Nutrition Facts : ServingSize 1 Serving