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Green Tea and Five-Spice Cupcakes

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  • Prep 35 min
  • Total 1 hr 35 min
  • Servings 24
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Create a sensational fusion dessert by adding two of the world's most popular flavors—green tea and five-spice powder—to Betty Crocker™ Super Moist™ yellow cake mix.
By Inspired Taste
Updated Mar 22, 2012
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Ingredients

Cupcakes

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.

Nutrition

Nutrition Facts are not available for this recipe
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