Green Tea Cupcakes with Matcha Cream Cheese Frosting

Try this Green Tea Cupcakes with Matcha Cream Cheese Frosting recipe, or contribute your own.

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Green Tea Cupcakes with Matcha Cream Cheese Frosting Save
Green Tea Cupcakes with Matcha Cream Cheese Frosting
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Try this Green Tea Cupcakes with Matcha Cream Cheese Frosting recipe, or contribute your own.

  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 9
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
desserts

Step-by-step

  • Preheat oven to 350°F.  Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large bowl, combine flours, baking powder and salt.
  • In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 1 minute. Beat in eggs, one at a time, until well combined. Beat in vanilla and lemon zest until well combined. With mixer on low speed, add dry ingredients and green tea alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
  • Scoop batter evenly into muffin tray. Place into oven and bake for 13 to 15 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  • To prepare frosting: In bowl of an electric mixer fitted with paddle attachment, beat cream cheese and butter on medium speed until light and fluffy, approximately 1 to 2 minutes. With mixer on low speed, gradually add powdered sugar, beating just until incorporated. Add matcha powder and lemon zest. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1 to 2 minutes.
  • Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnish with fortune cookies, if desired.
Recipes list quantities and basic actions, but they rarely explain why specific structural adjustments matter in the mixing bowl. Combining all-purpose flour and cake flour creates a crumb that is sturdy enough to hold heavy butter while remaining tender. When adding dry ingredients and liquid alternately to the creamed butter and sugar, alternate in three distinct portions starting and ending with the flour mixture to prevent the batter from breaking. Monitoring the oven requires paying close attention to visual cues rather than relying solely on the timer. At 350 degrees Fahrenheit, baked goods shift rapidly during their final moments in the heat. Insert a wooden toothpick into the exact center of a cupcake; it should emerge clean with no wet crumbs clinging to the wood. Additionally, the edges will shrink away slightly from the paper liners when the crumb has fully set. Cream cheese frosting demands careful temperature management before the powdered sugar goes into the bowl. Both the butter and the cream cheese must rest at room temperature until they yield softly to finger pressure, preventing stubborn lumps in the final spread. Scaling these proportions up or down requires maintaining the precise ratio of fat to flour so the emulsion remains stable. Once frosted, store the finished batches in the refrigerator for up to three days, bringing them back to room temperature before serving to soften the dairy fats.
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