St. Pattys Green Velvet Cupcakes (Print Version)

Vibrant green velvet cupcakes with smooth cream cheese frosting, ideal for festive gatherings.

# What You'll Need:

→ Green Velvet Cupcakes

01 - 1¼ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - ¼ cup unsweetened cocoa powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon baking powder
06 - ¼ teaspoon salt
07 - ½ cup buttermilk, room temperature
08 - ½ cup vegetable oil
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar
12 - 1–2 teaspoons green gel food coloring

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - ¼ cup unsalted butter, softened
15 - 2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# Steps to Follow:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and green gel food coloring. Mix until smooth and uniformly vibrant green in color.
04 - Pour wet ingredient mixture into dry ingredients. Stir gently until just combined; avoid overmixing to maintain cupcake tenderness.
05 - Divide batter evenly among prepared cupcake liners, filling each approximately two-thirds full.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center emerges clean. Transfer to wire rack and cool completely.
07 - Beat softened cream cheese and butter together until smooth and creamy. Gradually add sifted powdered sugar, mixing thoroughly after each addition. Stir in vanilla extract and salt until fully incorporated.
08 - Once cupcakes are completely cool, frost generously with cream cheese frosting using a piping bag or spatula. Decorate with green sprinkles or shamrock toppers as desired.

# Additional Tips::

01 -
  • The deep cocoa undertone keeps these from tasting like pure food coloring, which is the secret most people never discover.
  • Cream cheese frosting against the tender crumb is genuinely addictive, especially when you sneak one still slightly warm from cooling.
  • They look show-stopping but honestly require no special skills, just a careful hand while mixing.
02 -
  • Room temperature ingredients aren't just a suggestion—they genuinely change how everything combines and how moist the final cupcake stays.
  • Gel food coloring isn't more expensive and it's the difference between a pale lime green and a proper jewel-tone emerald that actually looks festive.
03 -
  • Don't try to frost cupcakes straight from the fridge—they sweat and the frosting won't adhere properly, so let them sit at room temperature for at least an hour first.
  • If your cream cheese frosting ends up too soft, chill it for fifteen minutes before piping, and if it's too stiff, let it sit out for a few minutes until it softens slightly.
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