Green Velvet St Patricks Cupcakes (Print)

Moist cupcakes featuring vibrant green velvet and creamy vanilla frosting for festive St. Patricks celebrations.

# Components:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2/3 cup buttermilk, room temperature
07 - 1/2 cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon distilled white vinegar
11 - 1 tablespoon green gel food coloring

→ Frosting

12 - 8 ounces cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Green sprinkles or shamrock candies for garnish (optional)

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and green gel food coloring until thoroughly combined.
04 - Pour wet ingredients into dry ingredients. Fold gently until just combined, avoiding overmixing.
05 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
06 - Bake for 16 to 18 minutes or until a toothpick inserted into the center emerges clean.
07 - Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, then vanilla extract, and beat until light and creamy.
09 - Once cupcakes reach room temperature, frost generously using a spatula or piping bag.
10 - Decorate with green sprinkles or shamrock candies if desired.

# Expert Advice:

01 -
  • They look absolutely show-stopping with that jewel-tone green, but taste nothing like food coloring because of the cocoa and vinegar balance.
  • The cream cheese frosting stays creamy even at room temperature, so you don't have to rush between baking and decorating.
02 -
  • Gel food coloring is non-negotiable here; liquid coloring adds moisture that changes the batter consistency and can make cupcakes gummy instead of tender.
  • The vinegar and cocoa combination is what stops this from tasting like green-dyed cake, so don't skip either one thinking you can simplify it.
03 -
  • Room temperature ingredients are your silent partner in making the batter blend smoothly and the frosting whip up without graininess; set eggs and dairy out while you preheat the oven.
  • A toothpick is your best friend for testing doneness; the cupcakes should still feel tender when done, with just a few moist crumbs clinging to the pick, not a completely clean pull.
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