In these delectable frozen pops, layers of raspberry, cream cheese, and lime resemble watermelon slices and contain chocolate chip’seeds’.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 dozen cupcakes |
Ingredients
- ½ cup unsalted butter, softened
- 1 ¼ cups white sugar
- 2 eggs
- ½ cup milk
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 tablespoons green tea powder (matcha)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line 12 muffin cups with paper liners.
- Cream unsalted butter in a mixing bowl with an electric mixer on medium speed until soft and creamy. Gradually beat in sugar, about 1/3 cup at a time, beating until the mixture is fluffy.
- Beat in eggs, beating well after each egg; mix in flour and green tea powder until thoroughly combined.
- Spoon batter into the prepared muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out with moist crumbs or clean, 20 to 25 minutes.
- Allow cupcakes to cool in muffin tins for 15 minutes before removing to finish cooling.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 18 mg |
| Sugars | 22 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Based on the review I did some searching and found this recipe (http://www.foodnetwork.com/recipes/green-tea-cupcakes-topped-with-green-tea-buttercream-frosting-recipe.html) that shared some of the quantities / ingredients in this recipe but incorporated some important differences so I used that recipe to make some changes to this one. The changes are that I included adding 3 tsp baking powder, 1 tsp salt, and using oil instead of butter. I also used a full cup of milk, and a little more matcha powder – 3 TBS. I made those changes and my cupcakes were WONDERFUL. Perfectly tender cupcakes with a little crispy top. These are delicious!! I topped them with a quick and easy matcha glaze (about 1/2 cup powdered sugar, 1/2 tsp matcha powder, and 1 – 2 TBS milk to thin), then dipped the slightly still warm cupcake tops in the glaze.
the funny thing about this recipe is that the ingredients says 1/2 cup milk but it says nothing in the directions! I wasn’t sure when to add it. I thought I overlooked but I didn’t. so I added the milk in the batter anyway. and the result, it came out so dry and does not taste good at all. Sorry, I tried 🙁