Green Tea Almond Cupcakes
Infused with the earthy richness of matcha and the nutty elegance of almond, these Green Tea Almond Cupcakes are a refined twist on classic cupcakes. Perfectly moist and delicately sweet, they combine the vibrant flavor of premium matcha green tea powder with a subtle hint of almond extract for a harmonious balance. Topped with an optional matcha-infused frosting and a sprinkle of finely chopped almonds, these gourmet cupcakes are as visually stunning as they are delicious. Ideal for tea lovers and those seeking a unique dessert, this easy-to-follow recipe comes together in under 40 minutes, making it perfect for special occasions or a sophisticated treat at any time. Whether served as they are or dressed with the optional frosting, these matcha almond cupcakes are sure to wow your taste buds!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Matcha green tea powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract
- 0.5 cups Whole milk
- 2 tablespoons Almonds, finely chopped (optional for garnish)
- 1 cups Powdered sugar (for optional frosting)
- 2 tablespoons Heavy cream (for optional frosting)
- 0.5 teaspoons Vanilla extract (for optional frosting)
- 0.5 teaspoons Matcha green tea powder (for optional frosting)
Instructions
Preheat your oven to 350°F (180°C) and line a cupcake tin with paper liners or lightly grease the tin.
In a medium mixing bowl, sift together the all-purpose flour, matcha green tea powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and almond extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
For optional frosting, whisk together powdered sugar, heavy cream, vanilla extract, and matcha green tea powder until smooth. Adjust the consistency as needed with more cream or powdered sugar.
Once the cupcakes have cooled, frost them as desired and sprinkle with finely chopped almonds for garnish. Enjoy!
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 483.8 g | 176% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 333.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 377 mg | 29% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
