Description
Celebrate St. Patrick’s Day with these Green Velvet Cupcakes, featuring a vibrant green color, a hint of cocoa, and creamy cream cheese frosting. This festive twist on red velvet cupcakes is a delightful treat loved by both kids and adults. Perfect for parties, celebrations, or just as a fun snack!
Ingredients
- For the Cupcakes:
- 2 cups + 2 tablespoons all-purpose flour
- 4 1/2 tablespoons corn starch
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, room temperature
- 1 1/2 cups sugar
- 3 eggs, room temperature
- 1 1/4 cups sour cream
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons green liquid food coloring
- For the Frosting:
- 12 ounces cream cheese
- 6 tablespoons butter
- 4 cups powdered sugar
- 2–3 tablespoons heavy whipping cream or milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake tins with 24 paper liners.
- In a bowl, whisk together flour, corn starch, cocoa powder, baking powder, baking soda, and salt.
- Beat butter and sugar with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract until smooth.
- Add green food coloring and mix until evenly distributed.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in heavy cream (or milk) and vanilla until desired consistency is reached.
- Frost cupcakes once completely cool using a piping bag or spatula.
Notes
- For bite-sized treats, use a mini muffin tin and adjust baking time to 10-12 minutes.
- To make the frosting less sweet, reduce powdered sugar by half a cup and add a pinch of salt.
- These cupcakes can be filled with chocolate ganache or fruit preserves after baking.
- Store unfrosted cupcakes in an airtight container for up to 2 days at room temperature. Frosted cupcakes can be refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 16-18 minutes
- Category: Category
- Method: Baking
- Cuisine: American, Festive
