Muncha Matcha Cupcakes

Muncha Matcha Cupcakes

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This Muncha Matcha Cupcakes recipe was developed from my husband and I trying out some Organic Matcha Tea Powder. I wanted another way to incorporate this wonderful, “good for you powder”, into a tasty treat for anytime of the day. These light and fluffy cupcakes are a scrumptious bite of sweet goodness, and a wonderful treat that’s healthy for you at the same time! You get a ton of “good for you” stuff packed into these little Muncha Matcha Cupcakes that will keep you fueled and feeling great!

Muncha Matcha Cupcakes are a healthy way to kick up your morning or afternoon. These delicious cupcakes are loaded with an abundance amount of antioxidants and fiber. They’re a great beginning and middle to your day. You can take care of that afternoon craving monster waiting to take hold of your healthy regimen, and stick him way to the back of your mind where he belongs. It worked for us!

Muncha-Matcha-Cupcakes

Muncha Matcha Cupcakes

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 24 cupcakes

Serving Size: 1 cupcake

Muncha Matcha Cupcakes

Muncha Matcha Cupcakes are a great way to sneak it some healthy antioxidants into your family’s diet! The best part – they taste great! Switch things up and add some fresh fruit into the mix and double up the goodness.

Ingredients

  • ~~Cupcake Batter~~
  • 1 Package – Bob’s Red Mill Gluten-Free Vanilla Cake Mix*
  • 3 – Eggs
  • 2 tsp – Pure Vanilla
  • 1 tsp – Organic Matcha Tea Powder
  • ½ Cup – Water
  • ½ Cup – Coconut Oil
  • ~~Matcha Cream Cheese Frosting~~
  • 1 – 16 oz Package – Powdered Sugar
  • ¼ Cup – Butter – room temperature
  • 1 – 8 oz Package – Cream Cheese – room temperature
  • 2 tsp – Pure Vanilla
  • 2 tbsp – Almond Milk
  • ¼ tsp – Organic Matcha Tea Powder

Instructions

  1. ~~Cupcake Batter~~
  2. Combine all ingredients in a large mixing bowl and mix well.
  3. Scoop batter into lined cupcake pan, until ¾ full.
  4. Bake at 350 degrees for 18 minutes.
  5. Remove from oven, cool completely before adding frosting.
  6. ~~Frosting~~
  7. Whip in blender cream butter and cream cheese until smooth. 2 minutes
  8. Add vanilla, almond milk, and organic matcha tea powder for 2 minutes until smooth and creamy.
  9. Frost cupcakes.

Notes

*You can use any flavor you wish, I choose vanilla for this recipe. Normally I make my own cake mix, but Bob’s Red Mill’s is a great “go to” gluten-free flour mix.

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Not only are these Muncha Matcha Cupcakes extremely easy to make, but they have become a favorite for the grandkids as well – they love the light green color! We added a little cream cheese frosting for the topping. They make a wonderful afternoon treat for when they get out of school, and these  nice little treats keeps them away from that chip bag and/or other unhealthy treats! Everyone gets their desired sweet with the healthiness you want! Now, that’s a great combination! Muncha Matcha Cupcakes are now on their weekly “requested things from Grammie” list!

From my kitchen to yours,

Tina Marie

 


What’s on your list of favorite healthy things to make for your family?

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