Description
These Green Velvet Cupcakes are moist, fluffy, and vibrantly colored treats made from scratch. Featuring a rich cream cheese frosting and festive green sprinkles, they make a perfect dessert for birthdays or St. Patrick’s Day celebrations.
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 for desired hue)
- 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 teaspoon 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
Decoration
- Green sanding sugar or shamrock sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners or grease them lightly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together ½ cup unsalted butter and 1 ¼ cup granulated sugar until light and fluffy using an electric mixer.
- Add Eggs and Coloring: Beat in the 3 eggs one at a time, ensuring each is fully incorporated. Add 3 drops of green food coloring gradually to reach your desired shade, mixing well.
- Mix Dry Ingredients: In a separate bowl, sift together 2 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, and 1 ¼ teaspoon baking powder.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and 1 cup buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix gently to maintain a light batter.
- Add Vanilla Extract: Stir in 2 teaspoons of vanilla extract for flavor.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove cupcakes from the oven and let them cool completely on a wire rack before frosting.
- Prepare Frosting: In a mixing bowl, beat together 8 ounces softened cream cheese and ½ cup softened butter until smooth. Gradually add 4 cups confectioner’s sugar and 1 teaspoon vanilla extract, beating until creamy and fluffy.
- Frost Cupcakes: Once cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.
- Decorate: Sprinkle green sanding sugar or shamrock sprinkles on top of the frosting for a festive touch.
Notes
- These cupcakes are made entirely from scratch, ensuring the best flavor and texture.
- Use room temperature ingredients (butter, eggs, cream cheese) for smoother mixing and better results.
- You can adjust the green food coloring to make the cupcakes as vibrant as you like.
- Buttermilk can be substituted with milk plus a tablespoon of lemon juice or vinegar if unavailable.
- This recipe yields about 18 standard-sized cupcakes.
- Perfect for special occasions, especially St. Patrick’s Day and birthday celebrations.
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
