St. Patrick’s Day Cupcakes with Naturally Green Cream Cheese Frosting

green frosting cupcakeThis is the shortest blog post ever! Life has been so crazy and I just created this frosting recipe today and I just had to share!

Go make this yummy Naturally Green Cream Cheese Frosting to top my Shamrock Cupcakes! I just made 2 batches to take to my son’s class tomorrow. By using sunflower seed butter in the cupcakes, they turn green when they cool! Super cool and super festive!  Shamrock Cupcakes-Naturally Green

green frostingTips for Success

For the green color in the frosting I used spinach. My first thoughts were to use the liquid from the frozen spinach I had on hand. Then I thought it through and realized this would not give me a lot of green color (and it would give me runny frosting), so I decided to squeeze all the moisture out of the thawed spinach and actually blend it with the heavy cream. It worked perfectly! You could also use fresh spinach that you just wilt in a frying pan and then be sure to squeeze off any extra moisture. I only used 1-1/2 tablespoons of actual spinach, any more may result in runny frosting.


I used part Stevia Select Powdered Stevia and powdered coconut sugar. To make powdered coconut sugar, add the coconut sugar to a food process or Magic Bullet type device and blend until a fine powder forms. If using another granular sweetener, be sure to make it into powder using the same method to be sure the frosting is smooth.

I would not use honey to sweeten the frosting because it would make it to runny.

Ok, that’s all you need to know! I hope you enjoy and Happy St. Patrick’s Day!

Naturally Green Cream Cheese Frosting

Enough frosting or 20-24 cupcakes

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    • 1-1/2 tbsp. well drained spinach (see notes above)
    • 5 tbsp. heavy cream
    • 8 oz. cream cheese, softened
    • Scant 1/4 tsp. Stevia Select Stevia or sweetener of choice (to taste)
    • 2 tablespoons powdered coconut sugar (optional)
    • 1/2 tsp. vanilla extract
  1. In a small Magic Bullet type device, add the drained spinach and 4 tbsp. heavy cream. Blend until spinach is smooth. Add last tablespoon of heavy cream and blend until creamy. (You may have to scrape sides of food processor or Magic Bullet since there is not a large quantity.)

    In a medium bowl blend cream cheese until smooth. Add cream and spinach, stevia, coconut sugar and vanilla. Blend until frosting is thick and green. 

    Frost cooled cupcakes. 

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