St Patricks Green Velvet Cupcakes (Printable View)

Moist green velvet cupcakes with a hint of cocoa topped with silky cream cheese frosting.

# What You'll Need:

→ Green Velvet Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1/4 cup sour cream
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon green gel food coloring
12 - 1 teaspoon white vinegar

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/4 cup unsalted butter, softened
15 - 2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition.
05 - Mix in buttermilk, sour cream, vanilla extract, green gel food coloring, and white vinegar until fully combined.
06 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
07 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.
11 - Gradually add sifted powdered sugar, vanilla extract, and salt, beating until fluffy and well combined.
12 - Once cupcakes are completely cool, apply cream cheese frosting using a piping bag or spatula. Garnish with green sprinkles if desired.

# Expert Advice:

01 -
  • The cocoa is subtle enough to surprise you—it adds depth without tasting like chocolate, which is the whole magic of velvet cakes.
  • Cream cheese frosting is genuinely silky when you use room temperature ingredients, not the lumpy disappointment that happens when people rush.
  • These stay moist for days because of the sour cream and buttermilk combo, so baking them early actually works in your favor.
02 -
  • Gel food coloring actually makes a difference—liquid coloring adds enough moisture to throw off your batter consistency, and the green never gets as vibrant.
  • Room temperature ingredients aren't just a suggestion; cold ingredients from the fridge refuse to mix smoothly, and you'll end up with a lumpy batter that bakes unevenly.
03 -
  • Use an ice cream scoop to fill your liners evenly; it takes the guesswork out and every cupcake bakes at exactly the same rate.
  • A piping bag fitted with a large round tip makes frosting look intentional and impressive, but a simple offset spatula creates a charming rustic look that's equally delicious and honestly takes less time.
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