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–+ servings
herb infused pale green cupcakes

Sage Green Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 electric hand mixer or stand mixer
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 fine mesh sieve (for sifting dry ingredients)
  • 1 Cooling rack
  • 1 piping bag
  • 1 piping tip (large round or star)

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/4 cup sour cream room temperature
  • 1 1–2 tsp culinary matcha powder sifted
  • 1 2–3 drops sage green gel food coloring optional
  • 3/4 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 2–3 tbsp heavy cream plus more as needed
  • 1 teaspoon vanilla extract
  • 1 1–2 tsp culinary matcha powder sifted
  • 1 2–4 drops sage green gel food coloring as needed
  • 1 pinch fine sea salt
  • 12 small fresh sage leaves rinsed and patted dry
  • 2 tablespoon white sanding sugar for sprinkling

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with 12 paper cupcake liners.
  • In a medium bowl whisk together flour, baking powder, baking soda, salt, and matcha powder for the cupcakes, then set aside.
  • In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • In a separate small bowl whisk together the milk and sour cream until smooth.
  • Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
  • Add half of the milk mixture and mix on low until just incorporated.
  • Repeat with another third of the dry ingredients, the remaining milk mixture, and then the final third of the dry ingredients, mixing lightly after each addition.
  • If desired, add sage green gel food coloring a drop at a time and gently fold with a spatula until a soft sage green color is reached.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, prepare the frosting by beating the softened butter in a large bowl until creamy and pale, about 2 minutes.
  • Gradually add the powdered sugar, 1 cup at a time, beating on low at first, then increasing to medium until combined and fluffy.
  • Mix in the vanilla extract, matcha powder, salt, and 2 tablespoons of heavy cream, beating until smooth and spreadable.
  • Adjust the frosting’s consistency with additional heavy cream by the teaspoon if it is too thick, or a little more powdered sugar if it is too thin.
  • Tint the frosting with sage green gel food coloring a drop at a time, beating after each addition until the desired soft sage hue is reached.
  • Fit a piping bag with your chosen tip and fill it with the sage green frosting.
  • Pipe swirls of frosting onto each cooled cupcake, starting from the outer edge and working inward and upward.
  • Garnish each cupcake with a small fresh sage leaf and a light sprinkle of white sanding sugar, if using.

Notes

For best results, use room-temperature ingredients so the batter emulsifies smoothly and bakes evenly, and avoid overmixing once the flour is added to keep the cupcakes tender. Matcha can vary in strength, so start with less and taste the batter and frosting (before adding eggs to the batter, if you wish) to adjust the flavor and color gradually. Gel food coloring is more concentrated than liquid, which helps you achieve a muted sage shade without thinning the batter or frosting; mix it in slowly and allow the color to sit a minute to fully develop. Let the cupcakes cool completely before frosting to prevent melting, and store them covered at cool room temperature for a day or in the refrigerator up to three days, bringing to room temperature before serving for the best texture.
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