Pistachio Green Tea Cupcakes with Matcha Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 1/3 tbsp Green tea matcha powder

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 1/2 tsp Almond extract
  • 1 1/4 tsp Baking powder
  • 1 tbsp Cornstarch
  • 3/4 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1 cup Powdered sugar
  • 1 tsp Vanilla
  • 1/3 cup Whole wheat pastry flour

• Nuts & Seeds

  • 1/2 cup Pistachios

• Dairy

  • 3 tbsp Butter, unsalted
  • 6 oz Cream cheese, low fat
  • 3 tbsp Greek yogurt, plain non fat
  • 1/2 cup Skim milk

Found on spoonfulofflavor.com

Description

Ingredients

• 3/4 cup all purpose flour
• 1/3 cup whole wheat pastry flour
• 1 tablespoon cornstarch
• 1 tablespoon green tea/matcha powder (I used loose leaf green tea leaves ground up in a coffee grinder)
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 3 tablespoons unsalted butter, softened
• 3 tablespoon plain non fat Greek yogurt, room temperature
• 3/4 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup skim milk
• 1/2 cup pistachios, chopped
• 6 ounces low fat cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 teaspoon green tea/matcha powder

Directions

• Preheat oven to 350 degrees and line a 12 cup standard muffin tin with paper liners.
• In a large bowl whisk together the flours, cornstarch, green tea powder, baking powder, and salt.
• In the bowl of a stand mixer or with a handheld mixer beat the butter and greek yogurt on medium high speed until thoroughly combined, about 3 minutes.
• Add in the sugar and beat again for another 2 minutes.
• Add in the egg, vanilla and almond extract and beat until combined.
• Add in a third of the dry mixture and beat just until combined, then add in half of the milk.
• Repeat the process ending with the dry mixture.
• Add in the chopped pistachios and mix just until combined.
• Fill the paper cupcake liners 3/4 full with the batter.
• Bake the cupcakes on the middle rack of the oven for 16-20 minutes or until a toothpick inserted into the center comes out clean.
• Cool the cupcakes completely on a wire cooling rack before frosting them.
• In the bowl of a stand mixer or with a handheld mixer add all of the frosting ingredients.
• Beat the frosting starting on low speed until the powdered sugar is incorporated, then scrape down the sides of the bowl.
• Turn up the speed of the mixer to high and beat until the frosting is light and fluffy.
• Pipe the frosting onto the cooled cupcakes with a pastry bag and tip or spread it on with a knife.
• Sprinkle the tops with more chopped pistachios if desired.