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