Pecan Matcha Cupcakes
A chocolate chip cookie just won’t cut it today. St. Patrick’s Day is a day of Rainbows with Pots of Gold, Four Leafed Clovers, and All Things Green.
Servings: 12 cupcakes
Ingredients
Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tablespoon Matcha Powder
- pinch of salt
- 2 eggs
- 1/2 cup sugar
- 1/2 cup unsalted butter softened
- 1/2 tsp. vanilla extract
- 3/4 cup greek yogurt
Frosting:
- 1 brick of cream cheese softened
- 3 Tbsp. Greek yogurt
- 2 teaspoon Matcha Powder
- 1 cup powdered sugar
Instructions
Cupcakes:
- Preheat oven to 350 F.
- Line a muffin tin with 12 cupcake liners
- Combine in a medium bowl flour, baking powder, baking soda, Matcha Powder and pinch of salt.
- Using an electric mixer, beat eggs with sugar until it’s light and creamy.
- Add the butter, vanilla extract and mix for 3 minutes.
- Add greek yogurt and blend to combine.
- Beat in the dry ingredients at a low-speed until combined.
- Fill each cupcake liner full with 3/4 batter.
- Bake for 17 – 20 minutes, test the cupcakes with a toothpick inserted in the middle, it should come out clean.
- Place the cupcakes on a wire-rack and let them cool completely before frosting.
Frosting:
- Using an electric mixer beat the cream cheese with greek yogurt, Matcha Powder, and powdered sugar until the frosting is fluffy.
- Pipe frosting onto cupcakes.
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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