Good morning and Happy Snow Day to all of my Lexington, KY (and surrounding area) friends out there! We got slammed with quite a bit of snow last night out of seemingly nowhere. If you’re stuck inside today, it may be the perfect time to bake up something yummy and spring themed to chase away the winter blues! My St. Patrick’s Day Pistachio Matcha Cupcakes just might do the trick!
Today I am collaborating with two awesome Kentucky momma YouTubers to bring you some perfectly spring treats! Tiffanie is sharing the most adorable little Butterscotch Haystack Nests that are just perfect for Easter and Stevie has not one, but two St. Patrick’s Day recipes that are kid friendly and keto! Hop over to their channels and tell them I sent ya!
St. Patrick’s Day Pistachio Matcha Cupcakes:
You Will Need:
- Pistachio Matcha Cupcakes:
- 1 box of White Cake Mix
- 1 small box (3.4 oz) of Instant Pistachio Pudding
- 1 cup Sour Cream
- 1/2 cup Water
- 1/2 cup Vegetable Oil
- 4 large eggs
- 1 teaspoon of Steeped Tea’s Vanilla Matcha (PS: Tiffanie is a Steeped Tea consultant if you are looking to get your hands on THIS!)
- Pistachio Matcha Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 3/4 cups powdered sugar
- 2 tablespoons of Steeped Tea’s Vanilla Matcha
- 1/4 teaspoon fine sea salt
- 2 teaspoons of almond extract
- 4-6 drops of green food coloring
- Pre-heat oven to 350°F.
- Line 24 cupcake tins with liners.
- Mix all cupcake ingredients in a stand mixer on low for about 30 seconds. Pushing down the sides and mix again for another 2-3 minutes. I turned my speed up to high for a few seconds to really make sure it was mixed well.
- Pour into cupcake tins – be careful not to overfill!
- Bake at 350°F for about 15 minutes or until tops are springy.
- Remove from oven and let cool on a wire rack.
- While cupcakes are cooling, mix together all frosting ingredients in your stand mixer.
- Mix on low for about 3 minutes, making sure to scrape down the sides until frosting is smooth.
- Place icing into a ziplock bag, cut the corner, and pipe frosting on to the cupcakes.