St Pattys Green Velvet Cupcakes (Print)

Moist green velvet cupcakes with creamy, tangy frosting in festive St. Patrick’s style.

# Ingredients:

→ Green Velvet Cupcakes

01 - 1¼ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - ¼ cup unsweetened cocoa powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon baking powder
06 - ¼ teaspoon salt
07 - ½ cup buttermilk, room temperature
08 - ½ cup vegetable oil
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar
12 - 1 to 2 teaspoons green gel food coloring

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - ¼ cup unsalted butter, softened
15 - 2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# Instructions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and green gel food coloring. Mix until the batter achieves a smooth, vibrant green color.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix the batter.
05 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a wire rack.
07 - Beat softened cream cheese and butter together until smooth and creamy. Gradually add sifted powdered sugar, mixing well after each addition. Stir in vanilla extract and a pinch of salt until fully incorporated.
08 - Once cupcakes have cooled completely, frost generously with cream cheese frosting using a piping bag or spatula. Decorate with green sprinkles or shamrock toppers if desired.

# Pro Tips:

01 -
  • They're ridiculously moist—that combination of oil and buttermilk means no dry crumbs haunting your teeth hours later.
  • The cream cheese frosting has just enough tang to keep things from feeling cloying, which is rare and honestly addictive.
  • Comes together in under an hour if you skip the decorating, so it's festive without stealing your entire afternoon.
02 -
  • Gel food coloring is non-negotiable—liquid coloring adds too much moisture and you'll end up with a runny batter that bakes dense and unevenly colored.
  • Room temperature ingredients aren't just a suggestion; cold eggs and buttermilk don't mix smoothly and create pockets of unmixed batter that bake into oddly textured spots.
03 -
  • If your gel food coloring is old or pale, boost the vibrancy by adding a tiny pinch of blue gel to your green—it deepens the shade and makes the color look more jewel-like.
  • Don't fill your liners too full or the cupcakes will overflow and lose their shape; two-thirds is the sweet spot that lets them rise without spillover.
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