Green Tea and Five-Spice Cupcakes

Create a sensational fusion dessert by adding two of the world's most popular flavors—green tea and five-spice powder—to Betty Crocker SuperMoist yellow cake mix.

  • Prep Time 35 min
  • Total Time 1 hr 35 min
  • Servings 24

Cupcakes

1
box Betty Crocker™ SuperMoist™ yellow cake mix
Vegetable oil and eggs called for on cake mix box
1
cup cold strong brewed green tea

Five-Spice Buttercream Frosting

1
cup unsalted butter, softened
1
teaspoon vanilla
2
cups powdered sugar
2
to 3 tablespoons whipping cream
1 1/2
teaspoons five-spice powder
1/8
teaspoon salt
1/4
cup flaked coconut

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 Make and bake cake mix as directed on box for cupcakes, using oil and eggs and substituting tea for the water. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • 3 In medium bowl, beat butter and vanilla with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1 tablespoon of the whipping cream, the five-spice powder and salt. Beat until light and fluffy. If necessary, beat in remaining whipping cream, 1 teaspoon at a time, until frosting is smooth and spreadable.
  • 4 Pipe or spread frosting on cupcakes. Top with coconut.

Expert Tips

If you have only one muffin pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the cupcakes, adding 1 to 2 minutes to the bake time.

The frosting can be made a day or two in advance and kept in the refrigerator. Bring it to room temperature about 30 minutes to 1 hour before using; stir frosting and spread over cupcakes.

Toast the coconut, if desired. To toast, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Or sprinkle the coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.