Green Velvet St Patricks Cupcakes (Print Version)

Moist green velvet cupcakes with creamy vanilla frosting, ideal for St. Patricks Day treats and gatherings.

# What You'll Need:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2/3 cup buttermilk, room temperature
07 - 1/2 cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon distilled white vinegar
11 - 1 tablespoon green gel food coloring

→ Frosting

12 - 8 ounces cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Green sprinkles or shamrock candies for garnish (optional)

# Cooking Steps:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
02 - In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla, vinegar, and green food coloring until fully combined.
04 - Pour wet ingredients into dry ingredients and gently fold together until just combined, being careful not to overmix.
05 - Distribute batter evenly among cupcake liners, filling each approximately two-thirds full.
06 - Bake for 16 to 18 minutes until a toothpick inserted in the center emerges clean.
07 - Let cupcakes rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, then vanilla extract, and beat until light and creamy.
09 - Once cupcakes have cooled completely, apply frosting generously using a spatula or piping bag.
10 - Top with green sprinkles or shamrock candies if desired.

# Expert Advice:

01 -
  • The cocoa powder gives you that velvet texture without overpowering the sweetness, so it feels indulgent but not heavy.
  • The cream cheese frosting is tangy enough to balance the subtle chocolatey richness, making people ask for seconds even if they're not usually cupcake people.
  • You get restaurant-quality results in under an hour with basically no special skills required.
02 -
  • Gel food coloring is non-negotiable here because liquid coloring thins your batter and you'll end up with dense, flat cupcakes instead of tender ones.
  • The room temperature buttermilk and eggs actually make a difference—cold ingredients don't blend smoothly and you get a grainier texture that's noticeable when you bite in.
03 -
  • If you don't have buttermilk, whisk regular milk with a tablespoon of vinegar or lemon juice and let it sit for five minutes to curdle—it works just as well.
  • An offset spatula makes frosting these look effortlessly beautiful, and it's worth the three dollars if you don't have one already.
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