I’m not 100% sure from where the idea for this one came. I think it might have been the result of my recent obsession with Pom’s Pomegranate Green Tea, because when I decided to make green tea cupcakes, I didn’t have to even think to top them off with a pomegranate frosting. The flavors work great together – the sweet tartness of the pomegranate and the mellowness of the green tea complement each other beautifully.
Pomatcha Cupcakes
(makes about 40 mini cupcakes)
Matcha Green Tea Mini Cupcakes
Based on Amy Sedaris’ Vanilla Cupcakes
¾ stick unsalted butter (at room temperature)
¾ cup + 2 tablespoons sugar
¾ cup + 2 tablespoons sugar
1 large egg (at room temperature)
½ teaspoon pure vanilla
¼ teaspoon salt
1¼ teaspoons baking powder
½ teaspoon pure vanilla
¼ teaspoon salt
1¼ teaspoons baking powder
1¼ cups all-purpose flour
½ cup + 2 tablespoons whole milk
1 tablespoon + 1 teaspoon matcha powder
1. Preheat oven to 350° F.
2. Cream the butter and sugar in a large bowl.
3. Beat in egg, vanilla, salt, and baking powder
4. Add half the flour and mix to just combine with the wet ingredients.
5. Add half the milk and mix to combine.
6. Repeat steps 4 and 5, adding the matcha powder with the last addition of milk.
7. Beat at low speed until smooth and shiny, about 30 seconds.
2. Cream the butter and sugar in a large bowl.
3. Beat in egg, vanilla, salt, and baking powder
4. Add half the flour and mix to just combine with the wet ingredients.
5. Add half the milk and mix to combine.
6. Repeat steps 4 and 5, adding the matcha powder with the last addition of milk.
7. Beat at low speed until smooth and shiny, about 30 seconds.
8. Divide batter among mini muffin pans lined with foils or papers. Bake for 12 minutes, rotating the pans after 7 minutes. A toothpick should come out clean.
9. Cool on a wire rack until the cupcakes come to room temperature.
6 ounces cold cream cheese
2 tablespoons butter (at room temperature)
1 ¾ – 2 cups confectioner’s sugar, sifted
2 ½ tablespoons pomegranate molasses*
* See my note in this post about where to get pomegranate molasses or how to make your own.
1. Using a handheld mixer, beat the cream cheese on medium speed until it is just soft.
2. Add the butter and pomegranate molasses and mix to fully incorporate.
3. Gradually add 1 ¾ cups sugar and mix well.
4. Add the remaining ¼ cup sugar, if necessary, and beat well to incorporate (I found 1 ¾ cups to be enough, but some people like their frosting sweeter).
2. Add the butter and pomegranate molasses and mix to fully incorporate.
3. Gradually add 1 ¾ cups sugar and mix well.
4. Add the remaining ¼ cup sugar, if necessary, and beat well to incorporate (I found 1 ¾ cups to be enough, but some people like their frosting sweeter).
Frost the mini cupcakes using a large star tip. Top each cupcake with a fresh pomegranate aril and dust with gold luster dust.
