Green Matcha Cupcakes
Bright green cupcakes? Fluffy and soft inside? Vanilla frosting piled on top and maybe you’re bringing them to a party or maybe just eating them on your couch? That’s this St Patrick’s day green matcha cupcakes recipe!
So I made them last year and they’re really good. Like surprisingly good for how easy they were. They’re for St. Patrick’s Day but honestly you could make them whenever. The green comes from matcha plus food coloring, or you can choose one of them, totally your choice. Matcha makes them taste a little earthy which I actually like a lot, but regular food coloring works fine too if that’s what you have or if you’re not the biggest matcha fan.
They came out so fluffy. The vanilla frosting on top is simple but it tastes really good with the cupcake part. I’m not some expert baker or anything, but these worked out great even for me. You could bring them to a party or just eat them at home.
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour (about 190 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup softened unsalted butter (115 grams) – needs to be soft
- ¾ cup granulated sugar (150 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (120 ml)
- ¼ cup milk (60 ml)
- Green food coloring (get the gel one, way better!)
- Optional: 1 teaspoon matcha powder for natural green
For the frosting:
- ¾ cup softened unsalted butter (170 grams)
- 2 cups powdered sugar (240 grams)
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons heavy cream or milk
- A pinch of salt
- Optional: chocolate shavings or sprinkles
How to Do It
Step 1: Get Your Oven Ready
Turn the oven to 350°F. That’s 175°C if you use that. Put the paper cups in your muffin pan while it gets hot. This part is easy! Makes me feel good to start.
Step 2: Mix Your Dry Stuff
Get a bowl. Medium size is good. Whisk the flour, baking powder, baking soda, and salt in there. Mix it up till it looks the same all over. Put it to the side now. You’ll use it soon!
Step 3: Cream the Butter and Sugar
This is the fun part. Beat your soft butter and sugar together in a big bowl. Do it for like 2 minutes? It gets light and puffy. The color gets lighter too, you’ll see. Put the eggs in one at a time. Then the vanilla goes in.
Helpful tip: Don’t go too fast here! The fluffy butter-sugar thing is what makes them so soft and good.
Step 4: Bring It All Together
So now you add stuff back and forth. Some flour mix, then some of the buttermilk and milk. More flour. Then more liquid. You know how it goes. Mix it gentle, not too much or they get tough. Put in your green food color now! The matcha too if you’re doing that. Get it as green as you want.
Note: Use less color than you think. You can put more in but you can’t take it out, so start small!
Step 5: Bake Them
Fill up the cupcake cups. About ¾ full is what I do. They go in the oven for 18 to 20 minutes! Stick a toothpick in the middle to check. If it’s clean, they’re done.
Wait till they’re totally cool to put frosting on. I know you want to frost them now but don’t! The frosting melts if they’re warm and it’s a mess.
Step 6: Make the Frosting
Make this while the cupcakes cool down. Beat up that soft butter first. Then put the powdered sugar in slow so it doesn’t go everywhere. The vanilla goes in. Salt too, just a tiny bit. Add cream till it feels right. Beat it more, maybe 2 minutes. Should be light and fluffy!
Step 7: Decorate and Enjoy!
Wait for them to be cool. Then put frosting on top however you want!
I use a piping bag with the star tip sometimes. But a knife works good too, doesn’t matter really. Sprinkles are fun on top. Or chocolate pieces. Whatever looks pretty to you!
St. Patrick’s Day Green Matcha Cupcakes
Ingredients
For the cupcakes
- 1 ½ cups all-purpose flour 190 g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter 115 g, softened
- ¾ cup granulated sugar 150 g
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk 120 ml
- ¼ cup milk 60 ml
- Green food coloring gel recommended
- 1 teaspoon matcha powder Optional
For the frosting
- ¾ cup unsalted butter 170 g, softened
- 2 cups powdered sugar 240 g
- 1 teaspoon vanilla extract
- 2 –3 tablespoons heavy cream or milk
- Pinch of salt
- chocolate shavings or sprinkles Optional
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and the buttermilk/milk mixture, mixing gently just until smooth.
- Stir in green food coloring (and matcha if using) until the desired color is reached.
- Divide the batter evenly between cupcake liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely.
- Beat the softened butter until creamy. Gradually add powdered sugar, then mix in vanilla extract, salt, and cream until light and fluffy.
- Pipe frosting onto cooled cupcakes and decorate with chocolate shavings, sprinkles, or festive toppings.
