Delicious green velvet cupcakes with a rich and creamy cream cheese frosting, these treats are perfect for St. Patrick’s Day, birthdays, or any fun celebration. With their vibrant color and soft, moist texture, they’re a festive twist on classic red velvet cupcakes!
Why You’ll Love This Recipe
- Festive and fun – The bright green color makes these cupcakes perfect for holidays and special occasions.
- Rich and moist – Thanks to buttermilk and butter, these cupcakes have a soft, tender crumb.
- Decadent frosting – The cream cheese frosting adds a tangy sweetness that complements the cupcakes perfectly.
- Easy to make – Simple ingredients and straightforward steps make this a great baking project for beginners and pros alike.
- Customizable – Easily switch up decorations, flavors, or colors for different occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Large eggs
- Buttermilk
- White vinegar
- Vanilla extract
- Green food coloring
For the Cream Cheese Frosting:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Heavy cream
Directions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, buttermilk, and white vinegar. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the green food coloring until the batter is evenly tinted.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, followed by the vanilla extract and heavy cream. Beat until light and fluffy.
- Pipe or spread frosting onto cooled cupcakes and decorate as desired.
Servings and Timing
- Servings: 18 cupcakes
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Calories: 380 kcal per cupcake
Variations
- Different colors – Swap green food coloring for red, blue, or purple to match any celebration.
- Add-ins – Mix in mini chocolate chips, white chocolate chunks, or chopped nuts for extra texture.
- Extra flavor – Add a teaspoon of almond extract or orange zest for a unique twist.
- Alternative frostings – Try a white chocolate buttercream or a whipped cream frosting for a lighter topping.
- Mini cupcakes – Use a mini muffin tin and adjust the baking time to 12-15 minutes for bite-sized treats.
Storage/Reheating
- Room temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigeration: Keep frosted cupcakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 15-20 minutes before serving.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting and serving.
FAQs
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day in advance and store them at room temperature in an airtight container. Frost just before serving for the best taste and texture.
What does the vinegar do in this recipe?
Vinegar helps activate the baking soda, making the cupcakes extra light and fluffy. It also enhances the tangy flavor of the cake.
Can I use gel food coloring instead of liquid?
Yes! Gel food coloring is more concentrated, so you’ll need less of it to achieve the same vibrant green color.
Why is there cocoa powder in green velvet cupcakes?
Like traditional red velvet, cocoa powder gives a subtle chocolate flavor and helps enhance the color of the cupcakes.
Can I use a different type of frosting?
Absolutely! Buttercream, white chocolate ganache, or a marshmallow frosting would work well.
How do I get the perfect frosting consistency?
Make sure the butter and cream cheese are softened before mixing. Add more heavy cream if the frosting is too thick, or more powdered sugar if it’s too thin.
Can I make this into a cake instead of cupcakes?
Yes! Pour the batter into two 8-inch cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Do I need to refrigerate cream cheese frosting?
Yes, since cream cheese frosting contains dairy, it should be stored in the refrigerator when not being served.
Can I make these cupcakes gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend for a gluten-free version.
Conclusion
Green Velvet Cupcakes are a colorful and festive treat that’s perfect for any celebration. Their soft, velvety texture paired with tangy cream cheese frosting makes them absolutely irresistible. Whether for St. Patrick’s Day, a party, or just a fun baking project, these cupcakes are sure to impress!
Print
Green Velvet Cupcakes
These Green Velvet Cupcakes are soft, moist, and topped with a rich cream cheese frosting. Perfect for St. Patrick’s Day, birthdays, or festive celebrations, their vibrant green color makes them a fun twist on classic red velvet cupcakes!
- Total Time: 40 minutes
- Yield: 18 cupcakes
Ingredients
For the Cupcakes:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 teaspoons green food coloring
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
Make the Cupcakes:
-
Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
-
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
-
Cream Butter & Sugar:
- In a large mixing bowl, beat butter and sugar until light and fluffy.
-
Incorporate Wet Ingredients:
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla, buttermilk, and white vinegar until combined.
-
Combine & Color:
- Gradually mix in dry ingredients until just combined.
- Stir in green food coloring until evenly tinted.
-
Bake:
- Divide batter evenly among cupcake liners (¾ full).
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting.
Make the Frosting:
-
Beat Cream Cheese & Butter:
- In a large bowl, beat cream cheese and butter until smooth.
-
Add Sugar & Vanilla:
- Gradually mix in powdered sugar until fluffy.
- Add vanilla extract and heavy cream, then beat until light and creamy.
-
Frost Cupcakes:
- Pipe or spread frosting onto cooled cupcakes.
- Decorate with sprinkles, gold dust, or edible glitter as desired.
Notes
- Different Colors: Swap green for red, blue, or purple to match any celebration.
- Mix-ins: Add mini chocolate chips, white chocolate chunks, or nuts.
- Flavor Twist: Stir in almond extract or orange zest for extra depth.
- Alternative Frostings: Use buttercream, white chocolate ganache, or marshmallow frosting.
- Mini Cupcakes: Bake in a mini muffin tin for 12-15 minutes for bite-sized treats.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
