Easy Green Tea Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
• In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
• Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
• Fill a pastry bag fitted with a small round tip (Ateco #801) with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip (Ateco #809) with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
• In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
• Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
• For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
• To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

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.