Rating: 4.22 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary test

prep:
25 mins
cook:
20 mins
additional:
1 hr 15 mins
total:
1 hr 60 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

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  • 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.

  • 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.

Nutrition Facts

168 calories; protein 2.9g; carbohydrates 23.3g; fat 6.9g; cholesterol 10.7mg; sodium 174.2mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
09/09/2009
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 matcha tea bags (which is powder plus tea leaves) instead of powder but just used my coffee grinder to make my own powder. It gave a beautifully rustic green color to the cakes although I'm sure it would have looked more "delicate" if I had started w/ the real powder. I made a simple glaze out of confectioner's sugar non fat milk and lemon juice (to taste) and dyed it a pastel green. Adorned with some simple gum paste cut-out jasmine flowers and they looked a lot harder to make then they were:) All in all a good recipe - thank you for posting it! Read More
(16)

Most helpful critical review

Rating: 3 stars
09/30/2010
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) but the green tea flavor just doesn't come out. almond is wayyy to strong of an extract to go with such a gentle flavor. i think i'll omit the almond all together next time so i dont' just have a fluffy green almond cake. Read More
(18)
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/30/2010
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) but the green tea flavor just doesn't come out. almond is wayyy to strong of an extract to go with such a gentle flavor. i think i'll omit the almond all together next time so i dont' just have a fluffy green almond cake. Read More
(18)
Rating: 4 stars
09/08/2009
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 matcha tea bags (which is powder plus tea leaves) instead of powder but just used my coffee grinder to make my own powder. It gave a beautifully rustic green color to the cakes although I'm sure it would have looked more "delicate" if I had started w/ the real powder. I made a simple glaze out of confectioner's sugar non fat milk and lemon juice (to taste) and dyed it a pastel green. Adorned with some simple gum paste cut-out jasmine flowers and they looked a lot harder to make then they were:) All in all a good recipe - thank you for posting it! Read More
(16)
Rating: 4 stars
02/05/2010
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 overpowering. So I would cut that in half and cut the sugar a little (I'm not much of sweets lover) next time. My vanilla may be adding to the taste of the almond extract too much as well it's a slightly stronger flavoured (from the Dominican) than most. But we'll see next time when I cut the almond. Oh I made an icing for them with 1/2 a cream cheese container a little milk a little butter fresh squeezed lemon juice and icing sugar -confectioners if that's what u call it. Dipped all 11 cupcakes (one seemed to disappear) upside down in the bowl of icing and voila! Oh ya then I sprinkled a little matcha powder on top through a tea strainer. so puurrty. now i gotta do somethin with the left over icing hmm... Read More
(12)
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Rating: 5 stars
06/10/2012
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 extract and used 3 tablespoons of matka powder. I also used 3/4 cup sugar 1/4 cup raw honey. There's nothing better than green tea with honey! Cupcakes are moist and delicious and full of antioxidants and calcium. For frosting I used cream cheese honey powdered sugar and a splash of milk. These aren't going to last long around here! Thanks for the recipe and the reviews. One more thing - it took me under an hour not the 2 hours it states. Read More
(8)
Rating: 4 stars
08/04/2010
These colorful cupcakes are so fun and the almond flavor is really nice. Thanks! Read More
(5)
Rating: 5 stars
08/14/2013
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 used 1/2c oil and 1/2c applesauce. I also took the advice of another reviewer and cut the sugar to 3/4c and used 1/4c of honey as well as cut the almond extract completely (I happen to not have any on hand). They turned out great! I decided to make a honey glaze with vanilla almond milk on top and it added just a little more hint of sweetness but I think they could have done without either way. Great recipe - thanks for sharing! Read More
(1)
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Rating: 5 stars
01/03/2013
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. Read More
(1)
Rating: 3 stars
10/14/2012
maybe i did it wrong but my cupcakes did not turn out well Read More