St. Patrick’s Day Green Matcha Cupcakes
These St. Patrick’s Day Green Matcha Cupcakes are made with all-purpose flour, butter, sugar, milk, and a touch of matcha powder for a green color and light tea flavor. They are topped with creamy vanilla buttercream frosting and can be decorated with sprinkles or chocolate shavings.
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It’s a lovely dessert for St. Patrick’s Day parties, classroom celebrations, family gatherings, or holiday bake sales in March. You can use green food coloring for a bright color or add matcha powder for a natural green shade and a mild earthy flavor.
And for more St. Patrick’s Day recipes, the recipes below are worth trying:
- Lucky Charm St. Patrick’s Day Cookies
- St. Patrick’s Green Tea Truffles
- St. Patrick’s Day Pretzel Rods
- St. Patrick’s Day Chocolate-Covered Strawberries
Ingredients You’ll Need:
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, preferably gel
- 1 teaspoon matcha powder (optional)
For the Vanilla 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
- A pinch of salt
- Chocolate shavings or sprinkles (optional)
How to Make St. Patrick’s Day Green Matcha Cupcakes
Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners so the cupcakes are easy to remove after baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the bowl aside while you prepare the wet ingredients.
Step 2: In a large mixing bowl, beat the softened butter and granulated sugar for about 2 minutes, until the mixture looks light and fluffy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
Step 3: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and milk. Mix gently until the batter is smooth, but avoid overmixing.
Step 4: Add a few drops of green food coloring until you reach your preferred shade. If you’re using matcha powder, mix it into the batter as well.
Step 5: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. Make sure they are completely cool before adding the frosting.
Step 6: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed at first to keep it from spreading everywhere.
Add the vanilla extract, salt, and 2 tablespoons of cream or milk. Beat until the frosting is light and fluffy. Add a little more cream or milk if needed to reach a smooth, pipeable consistency.
Step 7: Pipe or spread the vanilla frosting over the cooled cupcakes. Finish with chocolate shavings, colorful sprinkles, or other St. Patrick’s Day decorations.
Step 8: Serve them right away or store them in an airtight container until you’re ready to share.
Important Recipe Notes
- Use room-temperature ingredients: Let the butter, eggs, buttermilk, and milk come to room temperature before mixing. This helps the batter combine smoothly and makes soft cupcakes.
- Do not overmix the batter: Mix just until the ingredients are combined to keep the cupcakes light and fluffy.
- Add green gel food coloring a little at a time until you get your desired shade. The color may look slightly different after baking.
- Matcha powder adds a mild earthy flavor and a natural green tint. For a brighter green color, you can use green food coloring along with the matcha.
- Cool completely before frosting: Make sure the cupcakes are fully cooled before adding the buttercream, or the frosting may melt.
- Adjust the frosting consistency: Add the cream or milk gradually. Use less for thicker frosting or a little more if you need a softer consistency for piping.
- Start checking the cupcakes at 18 minutes. Insert a toothpick into the center; it should come out clean or with a few dry crumbs.
- Keep frosted cupcakes in an airtight container in the refrigerator if they contain perishable frosting ingredients. Let them sit at room temperature briefly before serving for a softer texture.
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 preferably gel
- 1 teaspoon matcha powder optional
For the Vanilla 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
- A pinch of salt
- Chocolate shavings or sprinkles optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners so the cupcakes are easy to remove after baking.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the bowl aside while you prepare the wet ingredients.
- In a large mixing bowl, beat the softened butter and granulated sugar for about 2 minutes, until the mixture looks light and fluffy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and milk. Mix gently until the batter is smooth, but avoid overmixing.
- Add a few drops of green food coloring until you reach your preferred shade. If you're using matcha powder, mix it into the batter as well.
- Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. Make sure they are completely cool before adding the frosting.
- Beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed at first to keep it from spreading everywhere.Add the vanilla extract, salt, and 2 tablespoons of cream or milk. Beat until the frosting is light and fluffy. Add a little more cream or milk if needed to reach a smooth, pipeable consistency.
- Pipe or spread the vanilla frosting over the cooled cupcakes. Finish with chocolate shavings, colorful sprinkles, or other St. Patrick’s Day decorations.Serve them right away or store them in an airtight container until you're ready to share.
