Introduction

Celebrate St. Patrick’s Day with these delightful Green Matcha Cupcakes. Light, fluffy, and infused with a subtle matcha flavor, they’re perfect for adding a festive touch to any gathering.

St. Patrick’s Day Green Matcha Cupcakes Recipe - Recipe Image

Ingredients

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)
Optional: 1 teaspoon matcha powder
¾ cup unsalted butter (170 g), softened (for frosting)
2 cups powdered sugar (240 g)
1 teaspoon vanilla extract (for frosting)
2–3 tablespoons heavy cream or milk (for frosting)
Pinch of salt (for frosting)
Optional: chocolate shavings or sprinkles (for decorating)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: Alternate adding the dry ingredients and the buttermilk and milk to the wet mixture, mixing gently just until smooth. Stir in green food coloring and matcha powder, if using, until the desired green color is achieved.
Step 5: Divide the batter evenly between the cupcake liners, filling each about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
Step 6: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Add the vanilla extract, pinch of salt, and heavy cream or milk, continuing to beat until the frosting is light and fluffy.
Step 7: Pipe or spread the frosting onto the cooled cupcakes. Decorate with chocolate shavings, sprinkles, or other festive toppings as desired.

Tips & Variations

For a stronger matcha flavor, increase the matcha powder to 1 ½ teaspoons, but be careful not to overpower the cupcake.
If you don’t have buttermilk, you can substitute with regular milk plus 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes before using.
Use gel food coloring for a more vibrant green without thinning the batter.
Try adding a bit of lemon zest to the batter for a fresh citrus twist.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving. Frosted cupcakes can also be frozen; thaw overnight in the refrigerator and bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without matcha powder?

Yes, you can omit the matcha powder and still have delicious green cupcakes by using green food coloring alone. The matcha adds a subtle earthy flavor but is optional.

How do I know when the cupcakes are fully baked?

Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, the cupcakes are done. If there is wet batter on the toothpick, bake for a few more minutes and test again.