High Protein Sourdough Matcha Cupcakes with Cream Cheese Frosting (No Refined Sugar) ☘️🧁🍵

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These delightful green cupcakes are perfect for St. Patrick's Day! The vibrant green comes naturally from matcha—no food dyes needed—and is complemented by a matcha-infused cream cheese frosting. With a slight matcha flavor, they're light, fluffy, and irresistibly sweet while being high in protein and free of refined sugar. You can adjust or omit the matcha to suit your taste, or include it in the frosting alone. Celebrate St. Paddy’s Day with these wholesome bites!

I use a kitchen scale when I bake to ensure accuracy and have less things to clean. 😉 It's so much more convenient for ingredients like honey and yogurt!

• Made with Whole Wheat Flour (I mill my own for maximum, nutrition - read more here!): Hearty and filling, packed with nutrients.

• Protein-Packed: Thanks to greek yogurt, protein powder, and whole wheat flour, these cupcakes are loaded with protein.

• No Refined Sugar: Sweetened with honey & vanilla whey protein powder for a guilt-free dessert.

Author: The Honey Buckle

Prep Time: ~15 minutes

Cook Time: 11-13 minutes

Total Time: ~30 minutes

Nutrition Information (per cupcake, makes 10 cupcakes): Calories: 120, Protein: 8g, Carbs: 12.5g, Fat: 4.3g

Ingredients for High-Protein Sourdough Matcha Cupcakes with Cream Cheese Frosting & No Refined Sugar:

Wet Ingredients:

• 120g sourdough discard

• 2 tbsp (28g) honey

• ½ tsp vanilla

• 1 egg

• ½ cup (125g) Greek yogurt

• 2 tsp (28g) coconut oil

• ¼ cup (60ml) milk
  

Dry Ingredients:

• 90g whole wheat flour (freshly milled or Bob's Red Mill whole wheat flour)

• 1 scoop (30g) vanilla whey protein powder

• 1–2 tbsp matcha powder (depending on desired matcha flavor)

• 1 tsp baking powder

• ½ tsp baking soda
  

Cream Cheese Frosting:

• 4 oz cream cheese

• 1 tbsp (20g) Greek yogurt

• 2 tsp (14g) honey

• ½ scoop (15g) vanilla whey protein powder

• 1 tsp matcha powder
  

Instructions:

1. Preheat the Oven:   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or use a nonstick silicone muffin pan.

2. Prepare the Batter:   Add all wet ingredients to a large mixing bowl, stirring well, and add the coconut oil last. Sift in the dry ingredients, mixing until a smooth batter forms.

3. Bake the Cupcakes:   Divide the batter evenly among 10 muffin tins. Bake for 11–13 minutes, or until a toothpick inserted into the center comes out clean.

4. Make the Frosting:   In a separate bowl, use an electric whisk to beat together the frosting ingredients until creamy and smooth.

5. Assemble the Cupcakes:   Let the cupcakes cool completely before frosting them.

6. Serve and Store:   Store the cupcakes in the refrigerator and enjoy them chilled or at room temperature.