Description
These Green Velvet Cupcakes are a festive twist on the classic red velvet, featuring a vibrant green color, moist texture, and a smooth cream cheese frosting. Perfect for celebrations or special occasions, these cupcakes deliver a delightful balance of cocoa and vanilla flavors.
Ingredients
Scale
Cupcakes
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 teaspoons green food coloring
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, indicating proper aeration.
- Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition to fully incorporate. Then stir in the vanilla extract, buttermilk, and white vinegar until everything is combined smoothly.
- Combine & Color: Gradually mix the dry ingredients into the wet ingredients, stirring gently until just combined. Next, add the green food coloring and mix until the batter is evenly tinted.
- Bake: Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool completely on a wire rack before applying the frosting to prevent melting.
- Beat Cream Cheese & Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar & Vanilla: Gradually add powdered sugar while continuing to beat until the mixture becomes fluffy. Then add vanilla extract and heavy cream, beating further until the frosting is light and creamy.
- Frost Cupcakes: Pipe or spread the cream cheese frosting onto the cooled cupcakes evenly.
- Decorate: Add optional decorations such as sprinkles, gold dust, or edible glitter for a festive touch.
Notes
- Make sure the butter and cream cheese are softened to room temperature for a smooth frosting.
- Use a toothpick test to check if cupcakes are fully baked before removing from the oven.
- Green food coloring can be adjusted to achieve the desired shade.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to return to room temperature before serving for best flavor.
