Microgreens Matcha Cupcakes

We're so excited to share this recipe with you! It's hits all the green markers and it's a beautiful dessert you can serve for any occasion, from birthdays to showers to St. Patrick's Day!

We've been on the hunt for a decadent dessert that wows without all the sugar and empty carbs. But here's the mic-drop moment - these delicious chocolate cupcakes are Vegan, thanks to our Micro Rainbow Mix microgreens and green matcha icing, plus eye-popping toppings!

What's more, this treat can be eaten anytime, not just at birthday parties and this week's Green St. Patrick's Day celebrations. When you're craving that morning muffin, reach for these instead and get fresh fruit, fiber and some healthy matcha caffeine to boot. That's how our microgreens made their way into this cupcake classic - because no one wants to give up a tasty dessert; so instead we revamp it and turn it into a Superfood! (Yep, we know it's our SuperPower)

And what better time for a green dessert than now with St. Patrick's Day around the corner. Everything will turn green, from beer to brats to burgers, so why not desserts!


With less than a dozen ingredients, these cupcakes take less than 45 minutes from start to finish, including the icing. If you're in a pinch or don't have all the vegan ingredients, don't stress, feel free to use traditional flour and sugar. We made it vegan just to prove we could! The main thing is you're getting microgreen nutrition. Lick the spoon, we promise the taste is 100% chocolate!


You can also modify the amount of matcha for less or more, depending on taste preferences (we went heavy!) Same with the fun toppings; we loaded up on fruit but you can swap out fun, creative toppings to your liking (we might add carob chips or real mini chocolate chips in the future). Who knows, an Irish Flag might even find its way 'atop these green beauties!


So this spring, for ALL of these reasons mentioned, bring a little vegan green into your life - it might just bring you a little luck too!


Gather Your Ingredients:

Chocolate Cupcakes

  • 1 1/4 cups gluten-free flour

  • 1/4 cup cocoa powder

  • 3/4 cup coconut sugar

  • 3/4 teaspoon baking soda

  • 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup hot brewed coffee

  • 1/2 tablespoon apple cider vinegar

  • 1/3 cup avocado oil

  • 1 teaspoon vanilla extract

  • ½ cup BrightFresh Micro Kale Mix

Green Smoothie Frosting

  • 3/4 cup vegan butter, softened (tag a brand here)

  • 1 3/4 cup powdered sugar (is there an organic brand?)

  • 4 tablespoons green Matcha Powder

  • 1 teaspoon vanilla extract

  • 1-2 tablespoons vegan milk (Ripple is awesome)

METHOD: Chocolate Cupcakes

  1. Pre-heat oven to 350F. Line a cupcake pan with paper liners, or grease well.

  2. Dry items: In a large bowl, combine flour, cocoa powder, sugar, baking soda, baking powder, and salt in a bowl. Sift mixture and set aside.

  3. Take the Micro Kale Mix greens and finely chop. Toss into dry goods and mix all together.

  4. Liquid items: Combine hot coffee, apple cider vinegar, avocado oil, and vanilla in a small bowl and mix well.

  5. Pour liquid mixture over dry ingredients and whisk. Mix well to incorporate.

  6. Distribute batter evenly between the 12 cupcake tins.

  7. Bake for 12-16 minutes. Let sit and cool for 1 hour before icing.

Whip up your Green Smoothie Frosting

  1. Place vegan butter in a bowl. Use an electric mixer to blend the powdered sugar and Matcha Powder. Mix on low until combined.

  2. Raise speed to medium high and cream for 2 minutes.

  3. Add vanilla extract. If mixture is too stiff, add 1 tbsp of vegan milk, or more if necessary (a little goes a long way!). Similarly, if mixture is too runny, add a sprinkling of powdered sugar until you achieve the desired consistency. Again, if you're new to Matcha, halve the amount - you'll still get a pretty green color and matcha boost!

Cup Cake Toppings:

Consider fresh fruit, like blueberries, blackberries, coconut flakes, cinnamon sprinkles, walnut pieces, green sprinkles, and our Microgreens on top to add another fresh, pretty perspective.


Storage Tip:

  1. Cupcakes will store well in the fridge, covered for up to 3 days.

  2. NOTE: The frosting will deepen in green color with time in the fridge.


WAVE YOUR GREEN VEGAN FLAG. WITH BRIGHTFRESH.


Thanks for the Inspo, Pies and Tacos!

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