This irresistibly delectable Mini Green Tea Cupcake will surely stand out from the rest with just the lightest hint of green tea flavor. Topped with a soft and pillowy fluffy frosting.
This is cherry blossom time in DC. In case you aren’t familiar with cherry blossoms, the cherry trees (Sakura) were a gift of friendship from the Japanese in 1912.
These 3000+ trees were planted around the tidal basin in DC and for 2-3 weeks each year they are in bloom. The cherry blossoms really are fascinating – D and I took some time this past weekend to walk around the entire tidal basin so that we could get a good glimpse of them from every possible angle.
I can’t say that a single tree just takes your breath away, but when 3,000 of them are all grouped together it really is a pleasant sight.
Just the walk itself around the tidal basin is great – the FDR memorial is hidden along the way, and when you find the right spot you get the perfect view of the Washington Monument.
So, this week, in the spirit of the cherry blossoms I decided to make some mini green tea cupcake. They were light, fluffy, delicious.
I love green tea as a flavor (as you probably already know from the green tea ice cream recipe) and it was just right in both the cupcakes and the frosting. This is definitely an eye-catcher in your next party table.
Oh and don’t feel discouraged if you don’t have cake flour – all you need is all purpose flour and cornstarch, Joy the Baker has a great conversion. You’ll have to excuse the far from perfect frosting job – this was the first time I’ve ever used a piping bag!
Mini Green Tea Cupcake Recipe from Food Mayhem
Let me know what you think of this mini green tea cupcake recipe in the comments below!
For another one of my favorite desserts be sure to try my vegan caramel turtles!
A Mini Green Tea Cupcake stands out from the rest with just the lightest hint of green tea flavor. Topped with a soft and pillowy fluffy frosting.
- 1/2 cup all purpose flour
- 1/2 cup cake flour
- 2 teaspoons matcha powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons white sugar
- 1/2 cup vegetable oil
- 1 1/2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/4 cups confectioners sugar
- 2 teaspoons matcha powder
- 3 ounces cream cheese softened
- 2 tablespoons butter softened
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Put mini muffin liners in muffin tin.
- In a bowl sift together flour, matcha powder, baking soda and salt.
- In a different bowl beat together sugar, eggs, oil and 1 teaspoon vanilla.
- Add half of the dry mixture stirring just until incorporated then add half the sour cream, stirring lightly. Add the rest of the dry mixture and then the sour cream, stirring until incorporated.
- Fill mini muffin liners 2/3 of the way full. Bake for 10-12 minutes (checking that a toothpick comes out clean). Leave in muffin tin for 10 minutes and then remove. Cool completely before frosting.
- For the frosting sift together confectioners sugar, and matcha powder.
- In a separate bowl beat together cream cheese, 1/2 teaspoon vanilla and butter for 4-5 minutes. On low speed slowly add the dry mixture then increase speed to medium and beat for another 4-5 minutes.
- Frost using a piping bag.
Recipe from Food Mayhem