Matcha Cupcakes with Irish Cream Frosting

Looking to take your St. Patrick’s Day party to the next level? These Matcha Cupcakes with Irish Cream Frosting are sure to impress!

 

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Servings 24cupcakes
Prep Time 15minutes
Cook Time 25minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 24cupcakes
Prep Time 15minutes
Cook Time 25minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Cupcakes
  1. Using paddle attachment, cream butter and sugar for 5 minutes until light and airy. (This is a key step!) Add vanilla, then eggs one at a time.
  2. In a separate bowl, mix dry ingredients together: flour, salt, baking soda. Sift in the Matcha powder then, with a whisk, whisk the dry ingredients together to evenly incorporate.
  3. In another container, blend the yogurt and the milk.
  4. With mixer on low speed, alternate adding flour mixture, then yogurt mixture, into the batter in three rotations. This should be done in quick intervals so you don’t over-mix your batter.
  5. Spoon the batter into cupcake papers then bake for 22-25 minutes (or until a toothpick comes out clean). Set aside to completely cool before frosting.
For the Frosting
  1. In a mixer fitted with the paddle attachment, cream the butter and cream cheese on until smooth (about 3 minutes), then add in the Irish Cream Liqueur. Finally, add the sifted powdered sugar, and continue to cream until the frosting is smooth.
  2. Fill a piping bag fitted with the tip of choice and pipe the frosting in small mounds on the cupcakes. Then, lightly sprinkle with additional Matcha powder.
Recipe Notes

Measure the flour into your measuring cup by spooning flour from the bag into the cup, and then leveling the flour with the back of a knife or other straight edge.

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