Description
Indulge in these rich and vibrant Green Velvet Cupcakes topped with a luscious cream cheese frosting. Perfect for St. Patrick’s Day or any festive occasion!
Ingredients
Scale
Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1–2 teaspoons green gel food coloring
Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together oil, buttermilk, egg, vinegar, vanilla, and green food coloring until smooth.
- Blend batter: Add the wet ingredients to the dry ingredients and mix until just combined.
- Bake: Divide the batter among cupcake liners and bake for 18–20 minutes until a toothpick comes out clean.
- Make frosting: Beat cream cheese and butter until creamy, then add powdered sugar, vanilla, and salt.
- Frost cupcakes: Once cooled, frost the cupcakes generously and decorate as desired.
Notes
- For deeper color, use gel food coloring instead of liquid.
- Cupcakes can be made a day in advance and stored in an airtight container.
- Frosting can be piped or spread with a spatula.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
