Green Tea Cupcakes with Green Tea Buttercream Frosting

 In my most recent menu I mentioned my plans to make these green tea cupcakes. I got around to it that evening, and they are quite tasty.

The cupcakes have almond extract in them, which I think stands out as a prominent flavor, and it goes nicely with the frosting where the green tea is more prominent. They definitely taste like green tea, but since they are cupcakes (and have plenty of sugar), you may like them even if you don't like green tea. 

This recipe calls for matcha powder, which is green tea that is ground to a powder. I've never prepared it as a drink before. So far I've only used it in mochi ice cream and these cupcakes. I also have a muffin recipe I'm planning to try. Maybe someday I'll try it as a drink, but for now I enjoy baking with it! After all, most things are good with butter and sugar if they are good alone, right?

Green Tea Cupcakes with Green Tea Buttercream Frosting

Ingredients for cupcakes:

2 1/2 cups flour

1 1/4 cups sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

1/2 cup butter, melted

3 tablespoons matcha powder

2 teaspoons almond extract

2 eggs

Ingredients for frosting:

1 1/2 sticks unsalted butter, softened

2 1/2 cups powdered sugar

2 tablespoons milk

1 tablespoon matcha powder

Directions:

Preheat oven to 350 degrees. Line a muffin tin with 24 muffin cups (Or do two batches, or make a half recipe like I did)

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add in the milk and melted butter, whisking until thoroughly combined. Now add the matcha powder, almond extract, and eggs, and whisk again until combined. 

Pour batter into muffin cups, filling about 3/4 of the way full.

Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.

While the cupcakes are cooling, prepare the frosting.

In a small bowl, whisk the butter with about 1/3 of the powdered sugar. Blend well, then add half of the remaining powdered sugar. After that is fully incorporated, add in the remaining sugar, the milk, and the matcha powder. Whisk until thoroughly combined and fluffy. Set aside until cupcakes are completely cool, then frost as you please.

Recipes courtesy of Foodnetwork.com

Enjoy! Maybe with a glass of milk, coffee, or green tea (?) : )