Description
Green velvet cupcakes are a festive twist on classic red velvet, featuring tender, cocoa-kissed cake with vibrant emerald color and rich cream cheese frosting. Made with buttermilk, vinegar, and simple pantry ingredients, these moist cupcakes are perfect for St. Patrick’s Day parties, birthdays, or any time you want a fun, colorful dessert.
Ingredients
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
Instructions
Preheat your oven to 350°F (175°C). Line your muffin tins with paper liners – this makes for easy cleanup and pretty presentation.
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.
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.
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American