Matcha Cupcakes with Matcha Cream Cheese Frosting

The second cupcakes I made for JSA's Bake sale were matcha cupcakes with matcha cream cheese frosting. I used Teavana's matcha to make both the cupcakes and the frosting. Teavana sells premium quality matcha that makes excellent tea, cupcakes, and frosting! The cupcake recipe I used is from Top Gourmet Cupcake's blog.

Matcha Cupcake recipe:
Makes 24 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla
2 tbsp matcha

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, matcha, and salt in a bowl. Add to mixer bowl. Add the milk and vanilla. Mix to combine.

5. Fill into cupcake tins 3/4 full.

6. Bake for 22-25 minutes until a tooth pick comes out clean.

Matcha Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 tablespoon matcha green tea powder
1 teaspoon vanilla

1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter and cheese at medium speed until creamy
3. Add 1/2 of the sugar now, the green tea powder, and the vanilla. Beat until combined.
4. Gradually add remaining sugar until desired consistency is reached.