These green velvet cupcakes are a fun twist on the classic red velvet, making them perfect for St. Patrick’s Day! Topped with creamy frosting, they’re lovely and festive for any occasion.
This cupcake recipe fixes issues of dryness and blandness, providing a moist, flavorful treat perfect for celebrating St. Patrick’s Day.
I wanted to bring something special to my friends this year without stressing over complicated steps. We all have busy schedules, and who can resist a cupcake with a pop of green? This recipe has helped me avoid dry and dense results that sometimes plague sweet treats.
These cupcakes come together in just under an hour, making them a great option for those last-minute plans. I’ve tested this recipe, and it consistently turns out soft and fluffy, definitely a treat that everyone will enjoy.
If you’re looking for another great dessert to serve for a celebration, check out my Strawberry Shortcake Tiramisu.
Table of contents
Why You Will Love This Recipe
- Festive Color , These green velvet cupcakes are a visual treat that screams St. Patrick’s Day! The vibrant green hue makes them not just a dessert but a statement piece for any holiday spread.
- Rich Flavor Profile , Thanks to the combination of cocoa powder and buttermilk, each bite is packed with a unique depth of flavor that’s perfectly complemented by the tangy cream cheese frosting.
- Stays Fresh Longer , The moist texture from the buttermilk keeps these cupcakes fresh well beyond the usual time. They’re great for making ahead to share with family and friends during the holiday festivities.
- Easy to Personalize , Want to add a fun twist? You can easily swap out the green coloring or change the frosting flavor to match any occasion. These cupcakes invite creativity while still being simple to prepare!
Green Velvet Cupcakes with Cream Cheese Frosting
- Prep Time: 15 minutes
- Cool Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 24 cupcakes 1x
- Category: dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Description
Delicious St. Patrick’s Day green velvet cupcakes topped with creamy cream cheese frosting.
Ingredients
Scale
- 2 cups (240 g) unbleached all-purpose flour
- 1 cup (200 g) granulated sugar
- 1½ tsp baking powder
- 2 tsp unsweetened cocoa powder (preferably Dutch-processed)
- 1 tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (240 ml) buttermilk
- 2 large eggs, lightly beaten, room temperature
- 1 tsp pure vanilla extract
- Green gel food coloring, to preference
- Optional: gold sprinkles for decoration
- 8 ounces (227 g) full-fat cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered (confectioners’) sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line your cupcake pans with cupcake liners to prevent sticking and make cleanup easy.
- Step 2: In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting eliminates lumps and ensures even distribution of leavening agents and cocoa for consistent cupcake texture.
- Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is sandy and light. This step incorporates air, which helps achieve a fluffy cupcake crumb.
- Step 4: Mix in the lightly beaten eggs, vanilla extract, and buttermilk into the butter-sugar mixture. Scrape down the sides of the bowl to ensure all ingredients are well combined and to create a uniform batter without dry clumps.
- Step 5: Add green gel food coloring to the wet mixture. Stir until you reach your desired green shade. Stop mixing here to avoid overworking the batter and developing toughness.
- Step 6: Gradually add the sifted dry ingredients to the wet mixture. Stir gently just until no visible flour remains. Small lumps are acceptable, but do not overmix as this will cause dense cupcakes.
- Step 7: Fill each cupcake liner about two-thirds full with batter. This allows room for cupcakes to rise and form a dome without spilling over. Bake in the preheated oven for approximately 22 minutes.
- Step 8: Remove cupcakes from the oven and let them cool in the pans for a few minutes. Then transfer them to a wire rack to cool completely. Proper cooling stabilizes cupcakes and prevents frosting from melting upon application.
- Step 9: In a clean bowl, beat together the softened cream cheese, butter, and powdered sugar until smooth and creamy. Starting with room temperature ingredients ensures a light, lump-free frosting.
- Step 10: Once cupcakes are completely cool, frost generously with cream cheese frosting. If the frosting is too runny, chill it in the refrigerator for 15 minutes, then re-whip to firm up for easier spreading. Optionally, sprinkle gold decorations on top for a festive flair.
Notes
- Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight or heat sources.
- Refrigeration: Cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for best texture and flavor.
- Freezing: Wrap cupcakes individually in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Use room temperature eggs to help bind ingredients and add richness evenly throughout the batter.
- Fresh baking powder is essential for proper rise; check expiration to avoid dense cupcakes.
- If cupcakes crack on top, lower oven temperature by 25°F (about 15°C) and bake for last 5 minutes for even cooking.
- If frosting feels too soft or runny, refrigerate for 15 minutes and re-whip before applying to cupcakes.
- To enhance green color vibrancy, add an extra drop of gel food coloring midway through mixing.
- Spray cupcake liners lightly with cooking spray if cupcakes are sticking for ease of removal.
- Use high-quality pure vanilla extract rather than artificial for deeper flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Ingredient Notes
- All-purpose flour: Use unbleached all-purpose flour for the best texture. It gives the cupcakes a sturdy structure while keeping them soft and light.
- Cocoa powder: Choose a good quality unsweetened cocoa powder for deep chocolate flavor. Dutch-processed cocoa works well for a smoother taste.
- Granulated sugar: Regular granulated sugar helps create a sweet balance and contributes to the cupcakes’ lovely rise. Avoid brown sugar as it might change the texture.
- Vegetable oil: I prefer vegetable oil for moisture and tenderness. It keeps the cupcakes soft, while butter can make them denser.
- Green food coloring: Use gel food coloring for vibrant green hues. Liquid coloring may make the batter too runny, affecting texture.
- Eggs: Use large eggs at room temperature. They help bind the ingredients and provide richness needed in the cake.
- Vanilla extract: Pure vanilla extract elevates flavor. Artificial vanilla can taste synthetic, so stick with the real deal for better results.
- Baking powder: Fresh baking powder is crucial for helping the cupcakes rise. Old baking powder can hinder the fluffiness you want.
- Salt: A pinch enhances flavor and balances sweetness. Don’t skip it; it makes a noticeable difference!
- Cream cheese: Use full-fat cream cheese for the frosting. It provides the right tanginess and creaminess for smooth frosting consistency.
- Powdered sugar: Confectioners’ sugar gives the frosting its sweetness and helps achieve a smooth, spreadable texture. Don’t use granulated sugar here!
- Butter: Stick with room temperature unsalted butter for the frosting. It blends well, ensuring a creamy consistency without excess saltiness.
- All-purpose flour: Use unbleached all-purpose flour for the best texture. It gives the cupcakes a sturdy structure while keeping them soft and light.
- Cocoa powder: Choose a good quality unsweetened cocoa powder for deep chocolate flavor. Dutch-processed cocoa works well for a smoother taste.
- Granulated sugar: Regular granulated sugar helps create a sweet balance and contributes to the cupcakes’ lovely rise. Avoid brown sugar as it might change the texture.
- Vegetable oil: I prefer vegetable oil for moisture and tenderness. It keeps the cupcakes soft, while butter can make them denser.
- Green food coloring: Use gel food coloring for vibrant green hues. Liquid coloring may make the batter too runny, affecting texture.
- Eggs: Use large eggs at room temperature. They help bind the ingredients and provide richness needed in the cake.
- Vanilla extract: Pure vanilla extract elevates flavor. Artificial vanilla can taste synthetic, so stick with the real deal for better results.
- Baking powder: Fresh baking powder is crucial for helping the cupcakes rise. Old baking powder can hinder the fluffiness you want.
- Salt: A pinch enhances flavor and balances sweetness. Don’t skip it; it makes a noticeable difference!
- Cream cheese: Use full-fat cream cheese for the frosting. It provides the right tanginess and creaminess for smooth frosting consistency.
- Powdered sugar: Confectioners’ sugar gives the frosting its sweetness and helps achieve a smooth, spreadable texture. Don’t use granulated sugar here!
- Butter: Stick with room temperature unsalted butter for the frosting. It blends well, ensuring a creamy consistency without excess saltiness.
Recipe Tips
- If cupcakes rise unevenly, check your oven temperature with an oven thermometer 10 minutes before baking for consistent results.
- When cupcakes crack on top, reduce the oven temperature by 25°F and bake for the last 5 minutes for more even cooking.
- If frosting is too runny, chill it in the refrigerator for 15 minutes, then re-whip until it reaches the desired consistency.
- For cupcakes that stick to the liners, spray the liners lightly with cooking spray before filling them to aid in easy removal.
- If your food coloring isn’t vibrant, mix in 1 additional drop of green gel food coloring halfway through mixing for an improved hue.
Serving Suggestions
Serve the green velvet cupcakes with vanilla ice cream or a dollop of whipped cream for a delightful contrast. Pair them with a fresh fruit salad or a bowl of mixed berries for added brightness.
Use the green velvet cupcakes to make mini cupcake sandwiches or cupcake parfaits with layers of cream cheese frosting. Add to a dessert table alongside chocolate-covered strawberries or festive cookies for a themed celebration.
Top with a rich chocolate ganache or a sprinkle of crushed pistachios for extra flavor. Drizzle with a citrus glaze or serve them plain to highlight the cream cheese frosting.
Recipe variations
- You can use cake flour instead of all-purpose flour for a finer crumb in green velvet cupcakes. This substitution helps achieve a softer texture in each cupcake bite.
- Add 1 teaspoon of cocoa powder and 1 teaspoon of vanilla extract to deepen flavor while keeping the signature green color vibrant. Use gel food coloring as preferred.
- Either buttermilk or whole milk with 1 tablespoon lemon juice can be used to provide acidity that interacts with baking powder for lift and tenderness.
- If making more than 24 cupcakes, double the ingredients in the foundation recipe. Bake in batches of 12 to maintain even cooking and consistent cupcake size.
- While developing this recipe, I discovered it pairs perfectly with my homemade garlic bread
Save This Recipe!
How to Store?
To keep your green velvet cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Place cupcakes in an airtight container at room temperature up to 2 days. Keep away from direct sunlight or heat.
Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap cupcakes tightly in plastic wrap, place in a freezer container, and freeze up to 2 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
- Classic Pumpkin Loaf
- Copycat Pumpkin Cream Cheese Muffins
- Pumpkin Cream Cheese Cinnamon Rolls
- Pumpkin Cream Cheese Bundt Cake
If you enjoyed this green velvet cupcakes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
