PISTACHIO GREEN TEA CUPCAKES WITH MATCHA CREAM CHEESE FROSTING

PISTACHIO GREEN TEA CUPCAKES WITH MATCHA CREAM CHEESE FROSTING

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!

Prep Time 20 min
Cook Time 16 min
Total Time 36 min
Yields 8-10 cupcakes

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

1. Preheat oven to 350 degrees and line a 12 cup standard muffin tin with paper liners.
2. In a large bowl whisk together the flours, cornstarch, green tea powder, baking powder, and salt.
3. 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.
4. Add in the sugar and beat again for another 2 minutes.
5. Add in the egg, vanilla and almond extract and beat until combined.
6. Add in a third of the dry mixture and beat just until combined, then add in half of the milk.
7. Repeat the process ending with the dry mixture.
8. Add in the chopped pistachios and mix just until combined.
9. Fill the paper cupcake liners 3/4 full with the batter.
10. 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.
11. Cool the cupcakes completely on a wire cooling rack before frosting them.
12. Matcha Cream Cheese Frosting
13. In the bowl of a stand mixer or with a handheld mixer add all of the frosting ingredients.
14. Beat the frosting starting on low speed until the powdered sugar is incorporated, then scrape down the sides of the bowl.
15. Turn up the speed of the mixer to high and beat until the frosting is light and fluffy.
16. Assembling
17. Pipe the frosting onto the cooled cupcakes with a pastry bag and tip or spread it on with a knife.
18. Sprinkle the tops with more chopped pistachios if desired.

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

source :http://www.spoonfulofflavor.com

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