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Banana Matcha Easter Cupcakes

Banana Matcha Easter Cupcakes

Julia
These Banana Matcha Easter Cupcakes are moist and delectable, soft, and healthy. A great recipe to bake for this Easter Holiday Season and also whenever you want to prepare something healthy and quick to satisfy your sugar cravings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American, Easter
Servings 16 cupcakes
Calories 218 kcal

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INGREDIENTS
  

Banana Cupcakes

  • 3 pcs ripe bananas, mashed
  • 3 cups almond flour, blanched
  • 3 tablespoon apple sauce
  • 3 pcs large eggs, room temp
  • ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Matcha Cupcake Frosting

  • 1 stick butter 82%, cubed, cold
  • 2 tablespoon matcha powder
  • 1 cup powdered sugar/confectioners sugar
  • ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
  • 1 ⅓ cup (10.2 oz) cream cheese, cold
  • 1 package Food coloring (optional), quantity as per package instructions for deeper green color

INSTRUCTIONS
 

Banana Muffins

  • Preheat the oven to 350 F and prepare a muffin tin with individual muffin/cupcake liners. Set aside.
  • In a large bowl or stand mixer, mix mashed banana, cinnamon, eggs, vanilla, soda, and baking powder. Beat/mix until smooth consistency and stir in the almond flour.
  • Scoop the mixture into muffin liners (it should cover about ¾ of the muffin tin, use a medium to large ice cream scoop for this), smooth out the edges with a teaspoon but don’t flatten the top. Bake for 30 minutes and then transfer to a cooling rack for 20-30 minutes before adding the frosting.

Matcha Cupcake Frosting

  • Cream butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla paste/extract. Add cream cheese and mix until all ingredients combined.
  • Lastly, add matcha and green food coloring (if using), and beat for thirty seconds until smooth or until the desired color is reached.
  • Place in the piping bag and refrigerate for one hour. Add the frosting onto cooled muffins and decorate with chocolate sprinkles and eggs.

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NUTRITION

Calories: 218kcal
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