Green Tea And Lemon Cupcakes Recipes

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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

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 CUPCAKES



Green-Tea Cupcakes image

Delicate green tea cupcakes with a just a hint of almond. Made with part Splenda® and light margarine, feel free to use the full fat/full sugar versions of ingredients if you would like!

Provided by muffin_girl

Categories     Desserts     Cakes     Cupcake Recipes

Time 2h

Yield 12

Number Of Ingredients 11

¼ cup butter
¼ cup vegetable oil butter spread (such as Smart Balance®)
½ cup granular no-calorie sucralose sweetener (such as Splenda®)
½ cup white sugar
3 egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ cups cake flour
2 teaspoons baking powder
2 tablespoons green tea powder (matcha)
½ cup nonfat milk

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.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 23.3 g, Cholesterol 10.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 174.2 mg, Sugar 9 g

GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING



Green Tea Cupcakes Topped with Green Tea Buttercream Frosting image

Provided by Food Network

Categories     dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 13

2 1/2 cups cake flour, sifted
1 1/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
3 tablespoons matcha (green tea) powder
2 teaspoons almond extract
2 eggs
1 1/2 sticks (6 ounces) unsalted butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon matcha (green tea) powder

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.

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