I DOUBLED THE RECIPE TO MAKE BOTH THE GREEN TEA AND BLUEBERRY CUPCAKES. FOR THE BLUEBERRY, SUBSTITUTE GREEN TEA TO FRESH OR FROZEN BLUEBERRIES, IN MY CASE I USED FRESH BLUEBERRIES.
GREEN TEA CUPCAKE
1/2 cup (1 stick) butter, softened
1 cup sugar
1/2 pkg. (4 oz)Philadelphia cream cheese, softened
3 eggs
1 cup flour
1/2 T baking powder
1 t green tea powder (Matcha)
1/2 t. salt
1. Preheat oven to 350ºF. Beat butter in large bowl with electric mixer on medium speed. Gradually add sugar, beating well after each addition. Beat an additional 5 min. or until very light and fluffy. Add cream cheese; beat 1 min. Add eggs, one at a time, beating well after each addition.
2. Combine flour, baking powder, green tea powder and salt. Add to butter mixture. Beat until well blended. Pour batter into cupcake molds with cupcake linings and bake for 30 minutes or when a clean toothpick is clean when inserted into the cake.
FROSTING:
2 C confectioners’ sugar
4 t green tea powder (matcha)
8 oz cream cheese, softened
5 T unsalted butter, softened
1 t vanilla extract
Sift together confectioners' sugar and green tea powder. Set aside. Mix and beat together cream cheese, butter and vanilla on medium speed for at least 5 minutes. Reduce speed to low and add sugar/green tea mixture gradually. Increase speed to medium and beat for 5 minutes or until all are incorporated. Frost with a piping bag.
