Naturally green matcha tea cupcakes topped with a creamy jasmine and honey infused buttercream frosting. Perfect for spring and St. Patrick’s Day!
I have some news I would like to share with you.
But first — how many of you struggle with eating healthy? I know I do. When you’re a baking blogger who
loves is addicted to sweets, willpower is something you are fighting 24/7.
I’m going to get real with you here for a moment. I’ve always been overweight. Aside from a brief year at the end of my university career, I usually have on 15 or 20 more pounds than what is considered healthy and regular for a woman my height. I don’t know what it feels like to look in the mirror and not be able to find something that I dislike. Some days it’s my chin, some days it’s my tummy, other days it’s my thighs, and some days it’s just plain everything. So then what do I do? Do I go and exercise like crazy? Do I tell myself I’m only going to eat salad for a week? Heck, no.
I’m an emotional eater. I eat when I’m stressed, I eat when I’m angry, I eat when I’m depressed. Couple this habit with my body weight issues and you have a cyclical recipe for utter disaster.
So then, you ask, why on earth do you run a baking blog? If it’s so difficult for you to abstain from eating your creations, why do you do it?
That answer is simple. I do this because I love it. I bake because it makes me happy. To me, this blog doesn’t seem like work (even though it’s a HELLUVA LOT of work). I enjoy doing it, it brings me a sense of peace, accomplishment, success, and joy. I’m not about to throw all that away simply because I can’t seem to stop myself from eating an entire batch of peanut butter cookies.
Which brings me to my news!
Four weeks ago, I decided I was done with being overweight. I was tired of being too out of breath to chase my puppy around the park. I was done with being so tired all of the time and needing a two hour nap in the afternoon. I was annoyed with myself for letting myself gain all the weight back that I had lost. I wanted to be able to eat some of the things I bake without feeling guilty and upset. So I made a choice.
For the past four weeks I’ve been working with a personal trainer to kick my butt back into shape. I’ve been staying active daily and drinking so much water that I basically spend half of my life in the bathroom. I’ve also been on a strict meal plan, so aside from tiny samples of these recipes I’ve been giving you, I haven’t eaten a single cookie in a month. It’s been SO HARD. I miss cake so much, you guys. There is no quantifiable way to express how much. But I know it will be worth it in a few months time.
So I’ve been eating a lot of greenery lately. There are definitely a lot more plants in my diet than there used to be, which isn’t so bad. I’ve been learning different ways to dress up veggies so that they resemble dishes I used to eat. For instance, last week I learned how to roast a spaghetti squash — and I liked it! It’s a great pasta substitute, since it soaks up whatever you put on top of it and it sucks in the flavour. I paired it with my lentil, mushroom, and onion ragù and it was divine!
Another thing I’ve been consuming a lot of? Green tea. Since I’m not allowed coffee (I KNOW) on my current meal plan, I’ve been substituting it for green and herbal teas. We all know I love tea anyway, so this switch wasn’t too difficult. I’ve also really gotten into unsweetened matcha lattes, which ended up being the inspiration for this recipe.
These matcha cupcakes are some of the best I’ve made. I adapted them from Martha Stewart’s recipe to make them a little more natural, and I replaced some of the butter with Greek yogurt to add more moisture. I also loaded up on the matcha tea powder. Make sure you get some quality matcha powder for these cupcakes; I know I harp on a lot about using quality tea, but trust me when I say that using the good stuff does make a huge difference in the flavour! These cupcakes are perfect. They’re sweet, a little savoury from the tea, super fluffy and moist, and easy to make. If you love green tea, you’ll flip for these babies!
I paired them with a honey and jasmine tea laced buttercream because both flavours go well with matcha. The creamy frosting is perfect on these cupcakes — it makes them taste like a matcha latte! I decorated them with some edible flowers as well. Just in case they didn’t scream spring time enough for you. Between these cupcakes, my lemon pie, and Dana’s ice cream, I think you can tell that I am so done with winter.
Not to mention they’re naturally green and perfect for St. Patrick’s Day! Enjoy!
- 2 cups unbleached all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp + 2 tsp matcha tea powder*
- ½ cup (113g) unsalted butter, room temperature
- ½ cup Greek yogurt
- 1½ cups raw cane sugar
- 2 eggs, room temperature
- 1 cup almond milk
- 1 cup (226g) unsalted butter, room temperature
- 1 tbsp + 1 tsp raw or unpasteurized honey
- 2¼ cup powdered sugar
- 1½ tsp jasmine tea, ground
- ¼ tsp salt
- Preheat the oven to 350 F (180 C) and line 2 12-cup muffin trays with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, yogurt, and sugar until fluffy and pale. Add the eggs, one at a time, beating well between each addition. Very slowly pour in the almond milk in a steady stream while the mixer is on medium-low speed.
- Add the reserved flour mixture to the wet ingredients in halves, mixing to combine each half.
- Evenly divide the mixture between the 24 muffin liners but do not fill past ½ full. I used a 1" cookie scoop and each liner used 2 level scoops.
- Bake the cupcakes for 15-16 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool in the tray for 5 minutes, then remove to a wire rack to finish cooling. Let the cupcakes cool completely before frosting.
- Cream the butter in the bowl of a stand mixer until fluffy and pale. Add the honey and beat well.
- Add the powdered sugar, 1 cup at a time and mix until thickened and fluffy. Finally, beat in the crushed jasmine tea and salt until well dispersed.
- Frost the completely cooled cupcakes in any way you like. I used a piping bag and a Wilton 2D nozzle.
If you make my Matcha Cupcakes with Jasmine Buttercream, be sure to take a photo and tag me @cinnamonscribe on Instagram or Twitter. I love seeing your creations and sharing them!