Green Tea Cupcakes

Makes 12 cupcakes


1 ½ cups all-purpose flour
2 tsp green tea powder
¼ tsp baking powder
¼ tsp baking soda
½ cup trans-fat-free margarine
½ cup sugar
1 egg white

½ cup skim milk
1 lemon, zested and juiced
4 oz. reduced-fat cream cheese
2 Tbsp powdered sugar
½ cup fresh pineapple chunks
    (or canned pineapple in natural juice),
    drained and chopped


Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together flour, green tea powder, baking powder and baking soda. Set aside. In a large bowl, beat margarine and sugar with an electric mixer on high until fluffy.  

Add the egg and beat on low speed until smooth. Place the milk and lemon juice into a small bowl; the milk will curdle. Pour in half the milk mixture, and beat on low. Add half the flour mixture and beat until just combined. Repeat with remaining milk and flour.

Pour the batter into the prepared muffin tin. Bake 15 to 20 minutes until tops spring back when pressed.

In a medium bowl, place the lemon zest, cream cheese and powdered sugar. Beat with an electric mixer on high until smooth. Once the cupcakes are cool, use a small spatula or butter knife to ice them.

Distribute the chopped pineapple over the tops of the cupcakes evenly. Serve immediately. Store refrigerated in an airtight container for up to 5 days.

Nutrition facts (1 cupcake per serving): calories 185, fat 7 g, cholesterol 21 mg, protein 4 g, carbohydrates 28 g, sodium 70 mg

Download a printable recipe card

Published August 2011

Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at

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