Green Velvet Cupcakes

Green velvet cupcakes are soft, moist, and absolutely magical with their vibrant emerald color and rich cream cheese frosting. These festive treats bring all the tender, cocoa-kissed goodness of classic red velvet cake, but with a cheerful green twist that’s perfect for St. Patrick’s Day celebrations or any time you want to add a little whimsy to your dessert table.

Love More Recipes? Try My Raspberry Cupcakes or this Chocolate Cupcakes next.

Why You’ll Love This Recipe

• Perfectly moist and tender – Buttermilk and vinegar create that signature velvet texture that melts in your mouth
• Festive and fun – The bright green color brings instant smiles and celebration vibes to any gathering
• Easy enough for beginners – Simple mixing method with ingredients you probably already have in your kitchen
• Crowd-pleaser guaranteed – Rich cream cheese frosting pairs beautifully with the subtle chocolate undertones
• Versatile recipe – Make them as cupcakes, a layer cake, or even whoopie pies

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Ingredients You’ll Need

For the Cupcakes:

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon unsweetened cocoa powder (just enough for that signature velvet flavor)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 large eggs, room temperature
• 1 cup vegetable oil (or canola oil)
• 1 cup buttermilk (no buttermilk? Add 1 tablespoon lemon juice to regular milk and let sit 5 minutes)
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• Green food coloring (gel food coloring gives the most vibrant results)

For the Cream Cheese Frosting:

• 1 package (8 oz) cream cheese, softened to room temperature
• ¼ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 pounds powdered sugar (about 7–8 cups, adjust to taste)
• Milk as needed (1–3 tablespoons)

Optional Decorations:

• Shamrock sprinkles
• Gold or green sanding sugar
• Festive cake toppers

Why These Ingredients Work

The combination of buttermilk and vinegar isn’t just old-fashioned baking magic – it’s pure science that creates those tender, fine crumbs we all love in velvet cakes. When the acid from both ingredients meets the baking soda, it creates a gentle lift and the most beautiful texture.

The small amount of cocoa powder adds depth and a subtle chocolatey note without turning your cupcakes brown, letting that gorgeous green color really shine through.

Vegetable oil keeps everything incredibly moist for days, while room temperature eggs blend smoothly into the batter without creating lumps. And that cream cheese frosting? It’s tangy, sweet, and provides the perfect creamy contrast to the soft cake beneath.

Essential Tools and Equipment

• Standard 12-cup muffin tin (you’ll need two for a full batch)
• Paper cupcake liners
• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Toothpick for testing doneness
• Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line your muffin tins with paper liners – this makes for easy cleanup and pretty presentation.

Step 2: Mix the Wet Ingredients

In your medium bowl, lightly whisk the eggs until they’re just broken up. Add the vegetable oil, buttermilk, vinegar, and vanilla extract.

Give everything a good stir until it’s well blended and looks uniform. Don’t worry if it looks a little strange with the vinegar in there – that’s exactly what we want.

Step 3: Add the Green Color

Now for the fun part! Add your green food coloring to the wet mixture.

Start with a smaller amount than you think you need, then add more drop by drop until you reach that vibrant emerald shade you’re dreaming of. Gel food coloring works best and won’t thin out your batter.

Step 4: Combine Dry Ingredients

In your large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda.

Make sure everything is well combined so you don’t end up with pockets of baking soda or cocoa in your finished cupcakes.

Step 5: Bring It All Together

Pour your beautiful green wet mixture right into the center of your dry ingredients. Using your mixer on medium-high speed, beat for about 1–2 minutes until the batter is smooth and well blended.

The batter will be fairly thin – that’s perfect! Stop mixing as soon as everything is combined; overmixing can make your cupcakes tough instead of tender.

Step 6: Fill and Bake

Fill each cupcake liner about two-thirds full. This gives them room to rise into those pretty domed tops without overflowing.

Bake for about 16 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Your kitchen will smell absolutely heavenly.

Step 7: Cool Completely

Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes, then transfer them to a cooling rack.

This is the hardest part – waiting! But frosting warm cupcakes will turn into a melted mess, so patience is key here.

Step 8: Make the Cream Cheese Frosting

While your cupcakes cool, make your frosting. Beat the softened cream cheese and butter together until they’re smooth and creamy with no lumps.

Add the vanilla extract, then gradually add the powdered sugar, about a cup at a time, beating well after each addition. If your frosting is too thick, add milk one tablespoon at a time until it’s spreadable but still holds its shape.

Step 9: Frost and Decorate

Once your cupcakes are completely cool, spread or pipe that luscious cream cheese frosting on top. Get creative with your decorations – sprinkles, gold sugar, or simple swirls all look beautiful.

You Must Know

Your cream cheese and butter must be truly softened to room temperature before you make the frosting. Cold cream cheese will give you lumpy frosting no matter how long you beat it, and nobody wants that.

Set them out on the counter about an hour before you plan to frost.

My Personal Secret: Add your green food coloring gradually and check the color in good lighting. The batter will look slightly darker when wet than the baked cupcakes will be.

Also, for the smoothest, most professional-looking frosting, chill your mixing bowl and beaters in the freezer for 10–15 minutes before whipping the cream cheese mixture. It keeps everything cold and makes for beautifully fluffy frosting that pipes like a dream.

Pro Tips & Cooking Hacks

• Use gel food coloring instead of liquid – It’s more concentrated, so you need less, and it won’t thin out your batter
• Don’t skip the vinegar – I know it seems odd, but it’s what gives velvet cakes their signature tang and tender crumb
• Avoid overmixing – Once you combine wet and dry ingredients, mix just until you don’t see dry flour. Overmixing develops gluten and makes tough cupcakes
• Check for doneness early – Ovens vary, so start checking at 14 minutes. A toothpick should come out with just a few moist crumbs
• Make frosting ahead – Cream cheese frosting can be made up to 3 days ahead and stored covered in the fridge. Just let it come to room temperature and give it a quick whip before using
• For extra-smooth frosting – Sift your powdered sugar before adding it to eliminate any lumps

Flavor Variations & Suggestions

If you want to add a twist to these already delightful cupcakes, try stirring in some mini chocolate chips to the batter for little pockets of chocolatey goodness. For a hint of Irish flair, add a tablespoon of Bailey’s Irish Cream to your frosting in place of some of the milk.

You can also make these cupcakes in different colors for different holidays – pink for Valentine’s Day, orange for Halloween, or blue for baby showers. The recipe works beautifully no matter what color you choose.

If you’re feeling extra festive, add a few drops of peppermint extract to the frosting for a minty-fresh finish that pairs wonderfully with the subtle chocolate in the cake. Some folks like to fold in a handful of crushed Andes mints or top each cupcake with a chocolate coin for St. Patrick’s Day celebrations.

And if you want to make this a true showstopper, turn them into layer cakes by baking the batter in two 8-inch round pans for about 22 minutes.

Make-Ahead Options

These cupcakes are wonderfully accommodating when it comes to planning ahead. You can bake the unfrosted cupcakes up to two days in advance, let them cool completely, then store them in an airtight container at room temperature.

They’ll stay moist and fresh, ready for you to frost whenever you need them. The cream cheese frosting can be made up to three days ahead and kept covered in the refrigerator – just remember to let it come to room temperature and give it a quick stir before spreading.

If you need to freeze them, the unfrosted cupcakes freeze beautifully for up to three months. Wrap them individually in plastic wrap, then place them all in a freezer-safe bag. When you’re ready to serve, thaw them at room temperature for a few hours, then frost as usual.

I don’t recommend freezing the frosted cupcakes, as cream cheese frosting can get a bit watery when thawed, though in a pinch it’ll work if you don’t mind a slightly different texture.

What to Serve With Green Velvet Cupcakes

These cupcakes are rich and sweet, so they pair beautifully with a strong cup of coffee or Irish breakfast tea. For a St. Patrick’s Day party spread, serve them alongside savory dishes like corned beef sliders or shepherd’s pie to balance out the sweetness.

A cold glass of milk is always a classic companion, especially for the kids.

If you’re serving these at a dessert table, they look stunning next to fresh strawberries, vanilla ice cream, or a simple fruit salad. The cream cheese frosting is rich enough that you don’t need much else, but if you want to go all out, a drizzle of chocolate ganache or caramel sauce takes them over the top.

And of course, they’re perfect with a scoop of mint chocolate chip ice cream for the ultimate green-themed treat.

Allergy Information

These cupcakes contain several common allergens: wheat (gluten), dairy (butter, cream cheese, buttermilk), and eggs. For a dairy-free version, you can substitute the buttermilk with a plant-based milk mixed with vinegar, use vegan butter, and make a dairy-free frosting using vegan cream cheese (the brands that come in blocks work better than spreads).

For the eggs, flax eggs work reasonably well – mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit for 5 minutes before adding to your wet ingredients.

For gluten-free cupcakes, use a good quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly different but still delicious.

Unfortunately, these cupcakes aren’t nut-free by default, but they don’t contain nuts unless you add them as decorations. If you have severe allergies, always check your food coloring labels, as some brands may be processed in facilities that handle allergens.

Storage & Reheating

Store your frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, they need to stay cold to prevent spoilage.

Let them sit at room temperature for about 20–30 minutes before serving – they taste best when they’re not ice cold straight from the fridge. The frosting will be creamy and soft, and the cake will have that perfect tender texture.

If you have unfrosted cupcakes, you can keep them at room temperature in an airtight container for up to 2 days, or refrigerate them for up to a week. These cupcakes are actually one of those magical recipes that somehow taste even better the next day, as all the flavors meld together beautifully.

Questions I Get Asked A Lot

Can I make these without buttermilk?

Absolutely! Make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk.

Let it sit for about 5 minutes until it curdles slightly, then use it just like buttermilk. Works like a charm every time.

Why is there cocoa powder if these are green velvet?

Great question! The cocoa powder is what makes velvet cakes velvet – it adds that subtle chocolate undertone and helps with the texture.

It’s such a small amount (just 1 tablespoon) that it won’t affect your green color at all, but it makes a world of difference in the flavor.

My cupcakes came out flat – what happened?

This usually means your baking soda was old and lost its leavening power, or your oven temperature was too low.

Make sure your baking soda is fresh (test it by adding a pinch to vinegar – it should fizz vigorously), and use an oven thermometer to check that your oven is truly at 350°F.

Can I use oil instead of butter in the frosting?

I wouldn’t recommend it for this cream cheese frosting – the butter adds essential structure and flavor.

Without it, your frosting will be too soft and won’t hold its shape. Stick with softened butter for the best results.

How do I get really vibrant green color?

Use gel food coloring rather than liquid, and don’t be shy with it! Start with about ½ teaspoon and add more until you reach your desired shade.

Remember that the batter looks slightly darker than the baked cupcakes will be. Wilton or AmeriColor gel colors work beautifully.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your green velvet cupcakes turned out, and if you added your own special twist. Did you make them for St. Patrick’s Day, or just because you love a good cupcake?