Description
These Green Velvet Cupcakes are a delightful twist on the classic red velvet, featuring vibrant green color thanks to gel food coloring. Moist and tender, they are perfectly paired with a smooth and creamy cream cheese frosting. Ideal for festive occasions like St. Patrick’s Day, Christmas, or spring celebrations, these cupcakes are sure to impress with their rich flavor and eye-catching appearance.
Ingredients
Scale
Cupcakes
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 1/2 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 tablespoon green gel food coloring
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal of cupcakes later.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder until thoroughly combined.
- Combine wet ingredients with color: In a small bowl, stir together the buttermilk, white vinegar, vanilla extract, and green gel food coloring until the mixture is evenly blended to create that vibrant green hue.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together on medium speed for about 2 to 3 minutes until the mixture is light and fluffy, which helps create a tender crumb.
- Add the egg: Beat in the large egg until fully incorporated, ensuring an even texture throughout the batter.
- Combine batter: Alternate adding the dry ingredient mixture and the green buttermilk mixture to the butter-sugar-egg base in three parts, mixing just until combined each time. Avoid overmixing to keep the cupcakes light.
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Place the muffin pan in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting to prevent the frosting from melting.
- Prepare frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add powdered sugar and vanilla: Gradually add the powdered sugar, beating continuously, then add the vanilla extract and continue beating until the frosting is fluffy and spreadable.
- Frost cupcakes: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting evenly over the top of each cupcake to finish.
Notes
- Use gel food coloring for the most vibrant and consistent green color without thinning the batter.
- These cupcakes are perfect for St. Patrick’s Day, Christmas, and spring celebrations due to their festive color and flavor.
- Store the cupcakes in an airtight container in the refrigerator for up to 4 days to maintain freshness and prevent spoilage.
