St. Patricks Green Velvet Cupcakes (Print view)

Moist green velvet cupcakes featuring cocoa and topped with smooth cream cheese frosting, ideal for festive occasions.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition to ensure proper emulsification.
05 - Add buttermilk, sour cream, vanilla extract, green gel food coloring, and white vinegar to the butter mixture and beat until combined.
06 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
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 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire cooling rack until completely cooled.
10 - In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.
11 - Gradually add sifted powdered sugar, vanilla extract, and salt, beating until frosting is fluffy and well incorporated.
12 - Once cupcakes are completely cooled, apply cream cheese frosting using a piping bag or spatula. Optional: top with green sprinkles.

# Expert Suggestions:

01 -
  • The cocoa creates an unexpected depth that balances the green food coloring so the flavor stays sophisticated instead of tasting like a novelty.
  • The cream cheese frosting is silky enough to pipe beautifully but forgiving enough if you're not a piping expert.
  • They're genuinely moist thanks to the buttermilk and sour cream combo, so they stay tender even after a day or two.
02 -
  • Gel food coloring is essential—liquid coloring adds moisture that can throw off your batter consistency and won't give you that vibrant green color no matter how much you use.
  • Room temperature ingredients really do make a difference, especially the eggs and dairy, because cold ingredients don't emulsify properly and the batter separates or becomes grainy.
  • Don't skip the vinegar because it's the acid that activates the baking soda and creates the lift that keeps these cupcakes light and tender rather than dense and heavy.
03 -
  • Add a drop or two of mint extract to the batter if you want a subtle freshness that feels springtime and special.
  • Use a piping bag with a round tip to frost these if you want them to look bakery-quality, but a simple offset spatula works beautifully too and takes less effort.
Go Back