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–+ servings

Green Velvet Cupcakes

These vibrant Green Velvet Cupcakes feature a tender cocoa crumb and are topped with cream cheese frosting, making them perfect for celebrations like St. Patrick’s Day or birthday parties.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsweetened cocoa powder Use Dutch-process cocoa for a richer flavor.
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup vegetable oil Can use melted butter for flavor, but it alters texture.
  • 1 cup buttermilk, room temperature May substitute with 1 cup milk + 1 tbsp vinegar.
  • 2 large eggs, room temperature
  • 2 tbsp green food coloring Gel or paste colors work best.
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, unsweetened cocoa, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk the vegetable oil, room-temperature buttermilk, eggs, green food coloring, vanilla extract, and white vinegar until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined—don’t overmix; a few streaks are fine.
  5. Spoon or pipe batter into the lined muffin cups, filling each about two-thirds full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Remove from the oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Frosting
  1. Once cooled, frost with cream cheese frosting or your favorite frosting and decorate as desired.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 20g

Notes

Store cupcakes in an airtight container for short-term storage; refrigerate if frosted with cream cheese. Can freeze unfrosted cupcakes for up to 3 months.

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