Green Velvet St Patricks Cupcakes (Printable Version)

Moist green velvet cupcakes topped with creamy vanilla frosting, ideal for festive celebrations.

# What You Need:

→ For the Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2/3 cup buttermilk, room temperature
07 - 1/2 cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon distilled white vinegar
11 - 1 tablespoon green gel food coloring

→ For the Frosting

12 - 8 ounces cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Green sprinkles or shamrock candies, optional for garnish

# How To Make:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and green gel food coloring until thoroughly combined.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined; avoid overmixing.
05 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
06 - Bake for 16 to 18 minutes or until a toothpick inserted into the center emerges clean.
07 - Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, then vanilla extract, and beat until light and creamy.
09 - Once cupcakes have cooled completely, frost generously using a spatula or piping bag.
10 - Decorate with green sprinkles or shamrock candies if desired.

# Expert Tips:

01 -
  • They look showstopping without requiring any advanced baking skills or fancy equipment.
  • The hint of cocoa makes these way more interesting than typical green cupcakes, so they don't taste like food coloring.
  • Cream cheese frosting paired with the tender crumb is genuinely addictive, and you'll find yourself making them beyond just the holiday.
02 -
  • Gel food coloring is absolutely worth seeking out; liquid food coloring will water down your batter and the cupcakes won't be as moist and tender.
  • The cream cheese frosting needs both ingredients to be softened, not just sitting on the counter, or you'll end up with a grainy mess instead of smooth frosting.
03 -
  • Use room temperature ingredients across the board; this helps everything blend smoothly and creates a better texture in the final cupcake.
  • If your frosting seems too soft after beating, pop it in the fridge for fifteen minutes before frosting the cupcakes, and it'll hold its shape beautifully.
Return