In honor of Cupcake Lover's Day, we wanted to share this delicious cupcake recipe using our Matcha! We can't think of a better way to spend the day than with tea in one hand and a cupcake in the other. 

Shop the Matcha Collection Here

PISTACHIO MATCHA CUPCAKES (Makes 12)

Cupcakes

1 ¼ cup all-purpose flour

1 tbs cornstarch

1 tbs Matcha

1 ¼ tsp baking powder

¼ tsp salt

3 tbs softened butter

¾ cup sugar

3 tbs vanilla yogurt

1 egg

½ tsp vanilla extract

½ tsp almond extract

½ cup milk

½ cup chopped pistachios

 Frosting

8 oz cream cheese, softened

1 ¼ cup confectioner’s sugar

1 ½ tsp almond extract

½ tsp vanilla extract

1 ½ tsp Matcha

 Directions

• Preheat the oven to 350F.
• In a large bowl, sift together your flour, cornstarch, matcha, baking powder, and salt.
• Use a standing mixer or a hand mixer to cream together the butter and sugar. Once fully mixed, add in the yogurt and beat together for a few minutes to fully mix.
• Add the egg, vanilla extract, and almond extract, and mix thoroughly.
• Add half of the sifted dry mix and beat it together until the flour just starts to incorporate. Then add half of your milk and beat together until the milk just starts to incorporate. Repeat until the dry mix and milk is all in the bowl.
• Add the pistachios and give the batter a light mix just to distribute your nuts.
• Line the cups in a standard muffin tin with paper cups and fill each ¾ of the way full with your batter. Bake for 15-18 minutes (until a toothpick can be stuck in the center of a cupcake and comes out clean).
• Allow the cupcakes to COMPLETELY COOL before starting the frosting.
• Add all of the frosting ingredients to a mixing bowl and beat for several minutes until the frosting turns pale and fluffy. You will probably need to scrape down the sides of the bowl at least once.
• Pipe and spread your cupcakes with the frosting and sprinkle some of the chopped pistachios on top. For the best results, chill the cupcakes before serving and keep them refrigerated in a closed container.