Green Tea Pomegranate Cupcakes

November 20, 2010 at 4:19 am (Cupcakes, Matcha, Pomegranate)

So pomegranates are finally in season – and actually looking good and not just finally on the shelves.  So I decided to make that recipe that inspired me all the way back when I started my baking adventures.  So I returned to the Pomegranate Green Tea Cupcakes from chockylit.  I used the same green tea cupcake recipe as I did on round 1, and while I was inspired by chockylit’s frosting I ended up being a bit squicked by the uncooked egg-whites as a foam thing and made a somewhat soupy cream cheese frosting instead.


Green Tea Cupcakes (Makes 48 mini cupcakes)

  • 3/4 cups self-rising flour
  • 5/8 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cups sugar
  • 2large eggs, at room temperature
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons matcha powder


  1. Line cupcake pan with cupcake papers.
  2. In a small bowl, add the flours and matcha powder; stir to combine; set aside.
  3. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
  4. Add the sugar gradually and beat for 3 minutes or until fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the dry ingredients in three parts, alternating with the milk and vanilla.
  7. With each addition, beat until the ingredients are incorporated but do not overmix.
  8. Spoon the batter into the cupcake liners, filling about 3/4 full.
  9. Bake in a 350° oven for 10-12 minutes.
  10. Cool the cupcakes in the tin for 2 minutes.
  11. Remove cakes from the tins and cool on a wire rack before icing.
  12. Ice with Matcha Frosting.

Note: for this batch I added about half a cup of pomegranate seeds to the batter, I wasn’t overly fond of the texture element that added and wouldn’t do it next time.  I liked the pomegranate-green tea flavor pairing, but the pomegranates in the cupcake weren’t great.


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1.5 cups confectioners’ sugar
  • 1/2 cup pomegranate juice
  1. Mix cream cheese and butter until creamy and light.
  2. Add pomegranate juice
  3. Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
  4. Add more cream cheese if necessary to get desired consistency.

Notes:  This frosting turned out pretty soupy on me.  I also added real pomegranate seeds to the frosting, but they got stuck in my pipping tip (a 1M round) so I really don’t recommend that.  Next time I would probably try reducing the juice like chockylit did for the foam, and add fresh pomegranates to the top.  The positive news was even with the soupy consistency it held well once refrigerated, so it might be prudent to refrigerate first before pipping if you find it very soupy as well.


These came out really well.  Everyone loved the cupcakes, and were pleasantly surprised by the flavor combination.  It’s definitely non-traditional, and more than a few people were a bit skeptical at first, but everyone liked them once they tasted them.  A few people commented that the pomegranate was a tiny bit overwhelming and hid the green tea taste, but personally I found that the pomegranate taste came through first and finished with a nice green tea aftertaste.


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