St Patricks Green Velvet Cupcakes (Print Version)

Moist green velvet cupcakes with subtle cocoa and creamy cream cheese topping, ideal for festive occasions.

# What You Need:

→ Green Velvet Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1/4 cup sour cream
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon green gel food coloring
12 - 1 teaspoon white vinegar

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/4 cup unsalted butter, softened
15 - 2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# How To Make:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer for approximately 2 minutes until light and fluffy.
04 - Add eggs one at a time to the butter mixture, beating thoroughly after each addition.
05 - Mix in buttermilk, sour cream, vanilla extract, green gel food coloring, and white vinegar until fully combined.
06 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
07 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire cooling rack until completely cooled.
10 - In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.
11 - Gradually add sifted powdered sugar, vanilla extract, and salt, beating until fluffy and thoroughly combined.
12 - Once cupcakes are completely cool, apply cream cheese frosting using a piping bag or spatula. Garnish with green sprinkles if desired.

# Expert Advice:

01 -
  • They're moist without being heavy, and the subtle cocoa flavor makes them taste way more interesting than a typical cupcake.
  • The cream cheese frosting strikes that perfect balance between tangy and sweet, so you won't feel like you need a glass of milk after one bite.
  • They come together in under 40 minutes from start to finish, which means you can absolutely make these the morning of a party.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs and butter won't blend smoothly, and you'll end up with a curdled-looking batter that produces dense cupcakes instead of fluffy ones.
  • Gel food coloring is genuinely worth the extra trip to find because liquid coloring will thin out your batter and make them less tender, while gel gives you that rich green without any sacrifice.
  • Don't frost these until they're completely cool or your frosting will melt and slide right off, and nobody wants sad cupcakes.
03 -
  • Use an ice cream scoop to fill your liners evenly so every cupcake bakes at the same rate and finishes at the same time.
  • If your cream cheese frosting looks too soft, pop it in the fridge for 10 minutes before piping—it firms up just enough to hold those pretty swirls.
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