Description
Delightfully moist and fluffy Green Velvet Cupcakes made from scratch, featuring a vibrant green hue and topped with a rich homemade cream cheese frosting. Perfect for celebrations like birthdays or St. Patrick’s Day, these cupcakes combine classic flavors with a festive twist.
Ingredients
Units
Scale
Cupcake Batter
- 1 1/4 cup granulated sugar
- 1/2 cup unsalted butter
- 3 eggs
- 3 drops green food coloring (or more as needed)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioner's sugar
- 1 teaspoon vanilla extract
- Green sanding sugar or shamrock sprinkles for decoration
Instructions
- Preheat the oven and prepare pans. Preheat your oven to 350°F (175°C). Line or grease cupcake trays to prevent sticking.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder until well combined. Set this aside.
- Cream butter and sugar. In a large bowl, using a mixer, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs and food coloring. Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the green food coloring drops until you achieve your desired shade of green.
- Alternate adding dry ingredients and buttermilk. Gradually add the flour mixture in three parts alternated with the buttermilk in two parts, beginning and ending with the flour. Beat until just combined after each addition to avoid overmixing.
- Mix in vanilla extract. Stir in 2 teaspoons of vanilla extract until evenly incorporated into the batter.
- Fill cupcake liners and bake. Spoon the batter evenly into prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 17 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare cream cheese frosting. In a mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the confectioner’s sugar and continue beating until light and fluffy. Mix in 1 teaspoon of vanilla extract.
- Frost cupcakes and decorate. Once cupcakes are completely cooled, frost them generously with the cream cheese frosting. Sprinkle green sanding sugar or shamrock sprinkles on top for a festive finish.
Notes
- These cupcakes are made from scratch ensuring a moist and fluffy texture.
- The green food coloring quantity can be adjusted based on your desired color intensity.
- Use room temperature ingredients for better mixing and texture.
- Buttermilk can be substituted with milk mixed with a tablespoon of lemon juice if not available.
- Perfect for birthdays, St. Patrick’s Day, or any festive occasion.
Nutrition
- Serving Size: 1 cupcake
- Calories: 272 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 56 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 69 mg
