Ingredients:

  • 1 ½ cups All-Purpose Flour (plain), sifted
  • ¾ cup Granulated Sugar
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Fine Sea Salt
  • ½ cup Ground Pistachios (unsalted, measure after grinding)
  • 1 teaspoon Green Tea Powder (culinary grade)
  • ½ cup Unsalted Butter (1 stick), softened
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ½ cup Whole Milk or Buttermilk, room temperature
  • 4 oz Full-Fat Cream Cheese, cold
  • ½ cup Unsalted Butter (1 stick), softened (for frosting)
  • 3 cups Powdered Sugar, sifted
  • 1 tablespoon High-Quality Matcha Powder, sifted
  • ½ teaspoon Vanilla Extract (for frosting)
  • ¼ teaspoon Pinch of Salt (for frosting)
  • 1–2 tablespoons Heavy Cream (or Milk)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line a 12-cup standard muffin tin with paper cases.
  2. Grind the shelled pistachios with 1 tablespoon of the measured flour in a food processor until very fine, resembling cornmeal. Do not over-process into nut butter.
  3. Sift the remaining flour, granulated sugar, baking powder, salt, and green tea powder into a large bowl. Add the ground pistachio mix and whisk well to ensure even distribution.
  4. In the stand mixer, beat the room-temperature butter until pale and fluffy (about 2 minutes). Gradually add the granulated sugar.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl. Mix in the vanilla extract.
  6. On the lowest speed, slowly add the dry ingredients in three additions, alternating with the whole milk or buttermilk. Mix only until just combined; stop immediately once no streaks of flour remain.
  7. Fill the cupcake liners two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into the centre comes out clean.
  8. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. They must be stone cold before frosting.
  9. Sift the matcha powder (for frosting) into a small bowl to prevent lumps.
  10. Whip the room-temperature butter in the mixer until very light and fluffy (3–4 minutes).
  11. Add the cold, cubed cream cheese and beat on medium speed until just combined and smooth. Do not overmix.
  12. Reduce speed to low. Gradually add the sifted powdered sugar, salt, and vanilla extract. Once fully incorporated, increase the speed to medium-high and beat for 2 minutes until light.
  13. Gently fold in the sifted matcha powder. If the frosting is too stiff, add the heavy cream, 1 tablespoon at a time, until the desired pipeable consistency is achieved.
  14. Transfer the frosting to a piping bag and decorate the fully cooled cupcakes. Garnish with chopped pistachios.