Green-Tea Cupcakes

Green-Tea Cupcakes

muffin_girl

"Delicate green tea cupcakes with a just a hint of almond. Made with part Splenda® and light margarine, feel free to use the full fat/full sugar versions of ingredients if you would like!"
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Ingredients

2 h servings 171 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

I made this for some green tea fans and it was well received. However, they were at bit dry after 20 min, so I tried them at 17 and 15 min, and 15 minutes was the winner. I foolishly bought ma...

Most helpful critical review

i used all fatty options (butter, whole egg, sugar) and reduced almond extract (1/2 tsp instead of 1tsp). The color is an awesome green (reminds me oscar from sesame st in an affectionate way) b...

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Least positive
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i used all fatty options (butter, whole egg, sugar) and reduced almond extract (1/2 tsp instead of 1tsp). The color is an awesome green (reminds me oscar from sesame st in an affectionate way) b...

I made this for some green tea fans and it was well received. However, they were at bit dry after 20 min, so I tried them at 17 and 15 min, and 15 minutes was the winner. I foolishly bought ma...

Even though I only had regular all purpose flour, they turned out just lovely. I'm just slightly disappointed that I can't taste the green tea flavor at all; the almond extract is a little overp...

After reading the other reviews I addressed the dryness by using 2 whole eggs instead of just the whites, I used full fat ingredients, and I added a dollop of sour cream. I halved the almond ext...

These colorful cupcakes are so fun, and the almond flavor is really nice. Thanks!

I've never been a fan of green tea, the beverage, but I love green tea flavoured things. I thought I would give this recipe a shot anyway. Like another reviewer, I used all fatty options, but I ...

Loooooove these cupcakes! So easy, fun, and tastey to make! I just frost it with a little whip cream and it makes a light refreshing dessert.

maybe i did it wrong but my cupcakes did not turn out well

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