Description
These Green Velvet Cupcakes are a perfect St. Patrick’s Day dessert! They taste just like a red velvet cupcake but they’re dyed green instead and topped with a silky cream cheese frosting.
Ingredients
For the Cupcakes
- 3 tablespoons (30 ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 1 large egg
- 1 tablespoon (15ml) pure vanilla extract
- ¾ cups (143g) granulated sugar
- 2 tablespoons (30ml) sour cream (or plain yogurt)
- 1 teaspoon (5ml) distilled white vinegar
- 1 cup (140g) sifted all-purpose flour
- 2 teaspoons sifted natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup (158ml) buttermilk
- Leaf Green Gel Color
For the Frosting
- ½ cup (113g) unsalted butter, cold
- 8 ounces (226g) full-fat block cream cheese, cold
- 4 cups (520g) powdered sugar
- 2 teaspoons (10ml) pure vanilla extract
- 1 tablespoon (15ml) heavy whipping cream (or milk)
- Sprinkles for garnish
Instructions
For the Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the vegetable oil, butter, egg, and vanilla extract. Beat on medium speed until well incorporated. Next add the sugar and beat until well combined. Scrape down the bowl as needed.
- Next mix add the sour cream, vinegar, buttermilk, and red gel color and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients and add to the batter, beating until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the Frosting
- Cut the butter into 1-inch blocks. Beat the butter for 2-3 minutes until it is light and fluffy.
- Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
- Slowly add confectionary sugar 1 cup at a time and alternate adding the vanilla extract and heavy cream. Beat on low speed until the powdered sugar has combined then increase speed to medium-high and beat for 1-2 minutes. Repeat until all the powdered sugar has been added and beat until the frosting is completely smooth.
- Frost the cooled cupcakes with a large open star piping tip and top with sprinkles and any other festive decorations.
Notes
- Buttermilk: If you don’t have any available, make this quick substitute with lemon juice or white vinegar
- Storing Frosting Cupcakes: I recommend refrigerating them in an airtight container. However, these are still best when served close to room temperature, so place them on the counter about 15-20 minutes prior to serving.
- Preparing Cupcakes: The cupcakes themselves can be baked up to 2 days in advance and stored in an airtight container at room temperature. Baked and unfrosted cupcakes can be stored for up to a month in the freezer in an airtight container.
- Preparing the Frosting: The frosting can be made up to 5 days in advance and kept refrigerated in an airtight container. When you’re ready to decorate, whip the frosting in a mixing bowl for about 30 seconds or so, and then decorate.
- Gluten-Free: I have tested this recipe with a 1:1 measure for measure all-purpose gluten-free flour that includes xanthan gum and it worked out great!
Nutrition
- Serving Size: 1 Cupcake
- Calories: 449
- Sugar: 53.3 g
- Sodium: 233.9 mg
- Fat: 21 g
- Carbohydrates: 63 g
- Fiber: 0.4 g
- Protein: 3.5 g
- Cholesterol: 62.9 mg