St Patricks Green Velvet Cupcakes (Printable View)

Moist green velvet cupcakes with cocoa and silky cream cheese frosting, perfect for festive occasions.

# What You'll 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 It:

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.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition.
05 - Mix in buttermilk, sour cream, vanilla extract, green food coloring, and vinegar until combined.
06 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
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 comes out clean.
09 - Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat cream cheese and butter together until smooth and creamy.
11 - Gradually add powdered sugar, vanilla, and salt, beating until fluffy and well combined.
12 - Once cupcakes are completely cool, frost with cream cheese frosting using a piping bag or spatula. Decorate with green sprinkles if desired.

# Expert Advice:

01 -
  • The cocoa adds a mysterious richness that makes people ask what's in them before they even taste the green.
  • Cream cheese frosting is forgiving and practically impossible to mess up, even if you're new to piping.
  • You get impressive-looking cupcakes ready in under an hour, which means actual free time on party day.
02 -
  • Gel food coloring is non-negotiable here—liquid coloring adds too much moisture and turns your batter runny, and I've seen it happen.
  • Room temperature ingredients beat together into a smooth, homogeneous batter; cold ingredients won't incorporate properly and create an uneven crumb.
  • The cocoa powder isn't there to make them taste like chocolate cake—it's a supporting player that keeps these cupcakes from tasting one-note and overly sweet.
03 -
  • If you want a deeper, more sophisticated green, use gel coloring and add one extra drop—but add it slowly and stir well between drops, because green coloring can be aggressive.
  • A drop of mint extract in the batter adds a fresh twist that tastes like spring, and it doesn't overpower the cocoa undertone.
  • These cupcakes actually taste better the next day after flavors have settled, so feel free to bake them a day ahead and frost the morning of your gathering.
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