Green Velvet Cupcakes

Green Velvet Cupcakes

Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• ½ teaspoon salt
• ¾ cup (180ml) vegetable oil
• ¾ cup (180ml) buttermilk (room temperature)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon green food coloring (adjust for desired shade)

For the Cream Cheese Frosting:

• 8 oz (226g) cream cheese (softened)
• ½ cup (113g) unsalted butter (softened)
• 3–4 cups (360–480g) powdered sugar (sifted)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
3. Mix wet ingredients: In a large bowl, whisk together vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and green food coloring until smooth.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. Fill the liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full.
6. Bake: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
7. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Cream Cheese Frosting:

1. Beat cream cheese & butter: In a large bowl, beat softened cream cheese and butter together until smooth and creamy.
2. Add sugar & vanilla: Gradually add powdered sugar, beating on low speed, then increase speed until fluffy. Mix in vanilla extract and a pinch of salt.
3. Frost the cupcakes: Pipe or spread frosting onto cooled cupcakes. Decorate with green sprinkles or edible glitter if desired.

Tips & Variations:

• For extra moist cupcakes, add an extra egg yolk.
• Adjust green food coloring based on your preference (gel food coloring works best).
• For a St. Patrick’s Day twist, top with gold sprinkles or shamrock-shaped decorations.
• If you don’t have buttermilk, mix ¾ cup milk with 1 teaspoon vinegar or lemon juice and let it sit for 5 minutes.