Green Tea Cupcakes with Raspberry Frosting

Moist green tea cupcakes topped with a light raspberry cream cheese frosting and chocolate!

Cupcakes:
2 cups (240g) all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1½ TBS green tea matcha powder
2 large egg whites, at room temperature
1 cup (190g) granulated white sugar
½ cup (110g) butter, at room temperature
1 cup (240ml) lowfat milk
½ cup (110g) lowfat yogurt
⅔ cup (110g) semi-sweet baking chips

Frosting:
4 TBS (55g) butter, melted
8 oz (225g) lowfat cream cheese, at room temperature
2 cups (240g) confectioner’s sugar
2 TBS raspberry jam
⅓ cup (35g) fresh raspberries
12 Ghirardelli Valentine’s Day Impressions (optional)

View the full recipe at Healthy Nibbles & Bits →