Green tea cupcakes with lemon icing
Indulge in the delightful combination of matcha and citrus with our Green Tea Cupcakes with Lemon Icing recipe. These fluffy, soft cupcakes are infused with the subtle flavors of green tea and perfectly complemented by a tangy, sweet lemon icing. Enjoy a harmonious blend of sweet and zesty in every bite. Quick, easy, and irresistibly delicious – perfect for any occasion!
- 22 Feb 2025
- Cook time 20 min
- Prep time 45 min
- 12 Servings
- 7 Ingredients
Green Tea Cupcakes with Lemon Icing are a delightful twist on the traditional cupcake, combining the earthy flavors of green tea with the zesty brightness of lemon. Perfect for any occasion, these cupcakes are not only delicious but also have a unique personality that is sure to impress your guests. The recipe is simple yet rewarding, allowing even novice bakers to create these gourmet treats.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a cupcake tray with cupcake liners.
- In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This will take about 2-3 minutes with an electric mixer.
- Add the eggs, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Sift the self-raising flour into the butter-sugar mixture. If you're using green tea powder (matcha) and vanilla extract, add them now.
- Gradually add the milk to the mixture and gently fold until the batter is smooth and all ingredients are well combined.
- Distribute the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for about 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and place them on a wire rack to cool completely.
- In a mixing bowl, sift the powdered sugar to remove any lumps.
- Gradually add the lemon juice to the powdered sugar, stirring continuously. Adjust the consistency by adding a little milk if needed. The icing should be smooth and spreadable but not too runny.
- Taste the icing and adjust the lemon juice if you'd like a stronger lemon flavor.
- Once the cupcakes are completely cool, spread or pipe the lemon icing onto each cupcake.
- For an added touch, you can sprinkle a little extra green tea powder on top or garnish with lemon zest or a small piece of lemon slice.
- Serve your green tea cupcakes with lemon icing immediately or store them in an airtight container for up to 3 days.
Tips:
- Use room temperature butter to ensure it creams well with the sugar, creating a light and fluffy batter.
- Mix the green tea powder with a small amount of milk first to avoid any clumping.
- Be careful not to overmix the batter after adding the flour; this will keep the cupcakes tender and moist.
- Fill the cupcake liners only two-thirds full to prevent overflowing during baking.
- For a smoother icing, sift the powdered sugar before mixing it with lemon juice.
Green Tea Cupcakes with Lemon Icing offer a harmonious blend of flavors that are sure to tantalize your taste buds. The green tea adds a subtle earthy note that is wonderfully complemented by the tartness of the lemon icing. Whether you’re serving them at a party or enjoying them as an afternoon treat, these cupcakes are sure to be a hit. Follow the recipe and tips closely, and you’ll have a delectable dessert that’s both unique and delightful.
| Nutrition Facts | |
|---|---|
| Serving Size | 63 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 2.71g | 2% |
| Carbohydrates | |
| Carbohydrates 45g | 14% |
| Fiber 0.38g | 1% |
| Sugar 36g | 38% |
| Fat | |
| Fat 1.81g | 2% |
| Saturated 0.69g | 2% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 30mg | 6% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.21mg | 1% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 0.32mg | 0% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 0.13ug | 0% |
| Minerals | |
| Calcium, Ca 14mg | 1% |
| Copper, Cu 0.03mg | 3% |
| Iron, Fe 0.31mg | 3% |
| Magnesium, Mg 6mg | 1% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 40mg | 1% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 14mg | 1% |
| Zinc, Zn 0.27mg | 2% |
| Water | |
| Water 13g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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