I’m so happy that it’s starting to feel like spring! The weather this weekend in Dallas was just glorious – a beautiful and sunny 75 degrees! To kick off the blooming of the flowers and trees, the sunshine, the longer, warmer days and everything green, I’m sharing my recipe for Mini Matcha Green Tea Cupcakes.
Did you know that green tea contains antioxidants? It’s got tons of free-radical fighting polyphenols to help keep your cells from getting damaged. And matcha, a powdered form of green tea, is super concentrated since you consume the actual green tea leaves.
Not saying these cupcakes are healthy, per se, but they do have antioxidants and they are whole wheat, so you could do worse in a dessert! And in the adorable bite-size matcha green tea cupcakes, you have a delicious portion-controlled treat that has only 110 calories. Perfect for when you just need a little something sweet.
These tiny matcha green tea cupcakes are the perfect bite sized treat for spring time with their beautiful green color and matcha green tea goodness. They’d be the perfect treat to celebrate St. Patrick’s Day or to grace your Easter table!
Mini Matcha Green Tea Cupcakes
Mini Matcha Green Tea Cupcakes are loaded with antioxidant-rich matcha for a delicious and adorable springtime treat!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 24 mini cupcakes 1x
- Category: dessert
- 2 1/2 cups whole wheat flour, sifted
- 1 1/4 cups sugar
- 3 tsp baking powder
- pinch salt
- 1 cup almond milk
- 1/2 cup vegetable oil
- 3 tbsp matcha powder
- 2 tsp almond extract
- 2 eggs
Green Tea Frosting
- 1 1/2 sticks butter, softened
- 2 1/2 cups powdered sugar
- 2 tbsp almond milk
- 1 tbsp matcha powder
- Preheat oven to 350°F . Line a mini cupcake tin with liners.
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, sift together dry ingredients, except for matcha. Add the almond milk and oil and beat on medium until well combined, about 2 minutes. Add the matcha, almond extract and eggs. Beat another 2 minutes on low.
- Pour batter into cupcake liners, about 3/4 of the way full. I like to use a small cookie scoop for the mini cupcakes.
- Bake cupcakes 7-10 minutes (or 10-15 minutes for regular sized cupcakes). Remove from pan and let cool before frosting.
For the frosting:
- Cream together the butter and powdered sugar. Slowly add the milk and the matcha and blend until mixed well.
- Scoop frosting into piping bag (or a plastic baggie with the corner cut out) and pipe onto cooled cupcakes.
- Store in an airtight container up to 5 days.