Healthy St Patrick’s Day Matcha Cupcakes
These Healthy St Patrick’s Day Matcha Cupcakes are naturally green from matcha powder, lightly sweetened, and topped with creamy vanilla frosting. A festive, better-for-you dessert perfect for celebrating!
Ingredients
Matcha Cupcakes
- 1 ½ cups all-purpose flour or white whole wheat flour
- 1 tablespoon matcha green tea powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup plain Greek yogurt
- ⅓ cup avocado oil or melted coconut oil
- ½ cup maple syrup or honey
- ¼ cup milk of choice
- 2 teaspoons vanilla extract
Lighter Vanilla Frosting
- ½ cup unsalted butter softened
- 2 ounces cream cheese softened
- 2 cups powdered sugar
- 1-2 tablespoon milk
- 1 teaspoon vanilla extract
Optional Toppings
- Green sprinkles
- Shamrock cupcake toppers
- White chocolate pearls
Instructions
Make The Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt.
- In a separate large bowl, whisk eggs, Greek yogurt, oil, maple syrup, milk, and vanilla until smooth.
- Gradually add the dry ingredients into the wet mixture. Stir until just combined — do not overmix.
- Divide batter evenly into cupcake liners, filling about ¾ full.
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
Make The Frosting
- Beat butter and cream cheese together until light and fluffy.
- Gradually add powdered sugar and continue mixing.
- Add vanilla and milk, beating until frosting is smooth and pipeable.
- Pipe frosting onto cooled cupcakes.
- Decorate with green sprinkles, shamrock toppers, or festive candies.
Notes
- Use culinary-grade matcha for best color and flavor.
- Sift matcha powder before mixing to prevent clumps.
- Do not overbake — matcha cupcakes can dry out quickly.
- Store cupcakes in the fridge for up to 3 days and bring to room temperature before serving.