Description
Delight in these festive Green Velvet Cupcakes, featuring a moist, slightly chocolaty cake with vibrant green color and a luscious cream cheese frosting. Perfect for holidays or special occasions, these cupcakes are baked to perfection and topped with a smooth, creamy frosting that melts in your mouth.
Ingredients
Scale
Cake Ingredients
- 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
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating the base for a tender cupcake.
- Incorporate Wet Ingredients: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully combine and incorporate air.
- Combine Wet Ingredients: Stir in the vanilla extract, buttermilk, and white vinegar until the batter is homogeneous.
- Combine & Color: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. Then stir in the green food coloring until the batter is evenly tinted.
- Bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool completely in the pan for a few minutes, then transfer to a wire rack to cool fully before frosting.
- Beat Cream Cheese & Butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy, forming the frosting base.
- Add Sugar & Vanilla: Gradually add the powdered sugar to the cream cheese mixture, beating until fluffy. Then blend in the vanilla extract and heavy cream, beating until light and creamy.
- Frost Cupcakes: Once the cupcakes have cooled completely, use a piping bag or knife to frost the cupcakes evenly with the cream cheese frosting.
- Decorate: Optionally, decorate the frosted cupcakes with sprinkles, gold dust, or edible glitter to add a festive touch.
Notes
- Ensure the butter and cream cheese are softened to room temperature for smooth frosting.
- Do not overmix the batter to maintain a tender crumb.
- Check cupcakes at 18 minutes to avoid overbaking.
- Use high-quality green food coloring for vibrant color without affecting taste.
- Store cupcakes in an airtight container in the refrigerator due to cream cheese frosting.
