St Patricks Green Velvet Cupcakes (Print Version)

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 gel green 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 to the butter mixture, beating well after each addition.
05 - Add buttermilk, sour cream, vanilla extract, green food coloring, and vinegar to the butter mixture until combined.
06 - Gradually add dry ingredients to the 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 extract, and salt to the frosting, beating until fluffy and well combined.
12 - Once cupcakes are completely cooled, frost with cream cheese frosting using a piping bag or spatula. Decorate with green sprinkles if desired.

# Top Tips:

01 -
  • The hint of cocoa and vinegar creates a flavor that's nothing like standard green cake—it's complex and actually interesting.
  • Cream cheese frosting means you can make these hours ahead without the frosting weeping or sliding off.
  • They come together in under an hour, which means you can pull off homemade without the stress.
02 -
  • Cream cheese frosting needs the cupcakes to be completely cool, or it will slide right off—this is non-negotiable.
  • Using gel food coloring instead of liquid makes a dramatic difference in both the intensity of the green and the consistency of the batter.
  • The combination of vinegar and baking soda is what gives these cupcakes their signature velvet texture and subtle tang.
03 -
  • Room temperature ingredients mix more smoothly and create a better texture—take your eggs, buttermilk, cream cheese, and butter out of the fridge about an hour before baking.
  • If you want to intensify the green color even more, add an extra half teaspoon of gel coloring, but do this one tiny drop at a time or you'll overshoot and end up with neon.
  • A piping bag with a large open tip creates pretty swirls, but a small offset spatula gives you more control and is honestly faster for everyday baking.
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