Light, fluffy and subtly earthy, these spring matcha cupcakes bring a fresh twist to classic vanilla cake. Made with creamy Greek yogurt and vibrant matcha powder, each bite is perfectly balanced with a rich, tangy frosting.
Cupcakes
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Ingredients
Cupcakes
- 2 sticks unsalted butter room temperature
- 2 cups sugar
- 1 tsp. vanilla extract
- 4 eggs room temperature
- 2-3/4 cups unbleached white fine pastry flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup matcha powder
- 1 cup Greek yogurt
- 1/4 cup milk
Icing
- 1 stick unsalted butter room temperature
- 8 oz. cream cheese softened
- 2 Tbsp. liqueur
- 2-3 cups powdered sugar sifted
Instructions
Cupcakes
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Using paddle attachment, cream butter and sugar for 5 minutes until light and airy. Add vanilla and eggs one by one.
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In separate bowl, mix dry ingredients together: flour, salt and baking soda. Sift in matcha powder and whisk dry ingredients together to evenly incorporate.
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In another container, blend yogurt and milk.
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With mixer on low speed, alternate adding flour mixture and yogurt mixture into batter in three rotations.
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Spoon batter into cupcake papers then bake at 350 degrees F for 22-25 minutes. Set aside to completely cool before frosting.
Icing
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In mixer fitted with paddle attachment, cream butter and cream cheese on until smooth (about 3 minutes), then add in liqueur. Finally, add sifted powdered sugar and continue to cream until frosting is smooth.
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Fill piping bag fitted with tip of choice and pipe frosting in small mounds on cupcakes. Then, lightly sprinkle with additional matcha powder.
Notes
Nutrition
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The post Spring Matcha Cupcakes first appeared on The Upside by Vitacost.com.