Emerald Green Tea Cupcakes

Emerald Green Tea Cupcakes


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Looking for a healthier dessert befitting St. Patrick's Day? Take a bite out of these green tea cupcakes made with sugar-free sweetener, skim milk, and applesauce, all topped with a bright green buttercream frosting.

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Time needed

15-20 min preparation + 15 min cooking

Serving Size / Yield

24 cupcakes


  • Cake
  • 2 1/2 C. All Purpose Flour
  • 1/3 C. Cornstarch
  • 1 1/4 C. Sugar-Free Sweetener, granulated
  • 3 tsp. Baking Powder
  • 1 tsp. Sea Salt
  • 1 C. Skim Milk
  • 1/2 C. Applesauce
  • 3 Tbs. Green Tea Powder
  • 4 tsp. Vanilla Extract
  • 2 Eggs
  • Frosting
  • 3/4 C. Unsalted Butter, softened
  • 2 1/2 C. Powdered Sugar
  • 2 Tbs. Skim Milk
  • 2-3 drops Green Food Coloring

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Preheat the oven to 350 degrees. Line two muffin pans with 12 cupcake liners each. In a large mixing bowl, combine the flour, cornstarch, sweetener, baking powder, and salt. In a medium-sized bowl, whisk together 1 cup of milk and applesauce. Add milk mixture to flour mixture, and beat together for 2 minutes on medium speed. Add green tea powder, vanilla extract, and eggs, and continue beating for 2 more minutes. Fill the cupcake liners 3/4 of the way with cupcake batter. Bake 15 minutes or until a toothpick inserted in the center of a cake comes out clean. Cool cakes completely before frosting.
Place the butter and one-third of the powdered sugar into a medium-sized mixing bowl, and blend together thoroughly. Add the remaining powdered sugar in one-third increments, blending well between each addition. Add in 2 Tbs. of milk and green food coloring, and beat until frosting is light and fluffy. Spoon frosting into a pastry bag, squeeze onto top of cooled cupcakes, and serve.

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