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Authentic Vietnamese recipes from the Motherland

Green Tea Cupcakes

I wanted an Asian-inspired cupcake. Green tea is incorporated into a lot of Asian desserts so I wanted to make my own version. My daughter and I set to work. It took a couple of tries. First batch was hard as a rock because we over baked. They were used to play catch. Second batch, fortunately, was a lot better.

Green Tea Cupcakes

Green Tea Cupcakes

Allyson helps in the kitchen

Allyson helps in the kitchen

Green Tea Cupcake Recipe

Ingredients

  • 1 ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons sweet macha (green tea powder)
  • 8 oz (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegetable oil (secret ingredient to add additional moisture to the cupcakes)
  • 1 cup milk
  • ½ teaspoon salt
Green Tea Cupcake Batter

Green Tea Cupcake Batter

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sift together the flour, baking powder and macha. Set aside.
  3. Using a mixer, cream together the butter and sugar until light and fluffy. About 5 minutes.
  4. Add in the eggs one at a time, mixing until combined after each addition.
  5. Add the vanilla extract and vegetable oil. Mix until combined.
  6. In a small bowl, combine the milk and salt. 
  7. Add the flour mixture, a third at a time, to the butter/sugar mixture. Mix until combined.
  8. Add a third of the milk/salt mixture.
  9. Continue until everything is incorporated. 
  10. Insert standard cupcake liners to the your cupcake/muffin pan.
  11. Fill the cupcake liners to 3/4 full of batter.
  12. Bake for 20 - 25 minutes.
  13. Remove and let the cupcakes cool completely.
  14. Decorate with your favorite frosting.
Cupcake galore: green tea and chocolate peanut butter cupcakes

Cupcake galore: green tea and chocolate peanut butter cupcakes