Green Velvet St Patricks (Printable)

Moist green velvet cupcakes with creamy vanilla frosting, vibrant and festive for special occasions.

# 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, optional for garnish

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and green gel food coloring until well blended.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined; avoid overmixing.
05 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
06 - Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean.
07 - Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter together until smooth and fluffy. Add powdered sugar gradually, then vanilla extract, and beat until light and creamy.
09 - Once cupcakes are completely cooled, frost generously using a spatula or piping bag.
10 - Decorate with green sprinkles or shamrock candies if desired.

# Expert Hints:

01 -
  • The subtle cocoa flavor sneaks through and keeps these from tasting like pure sugar—it's the secret nobody expects.
  • Gel food coloring means you get that stunning green without making the batter watery or changing the texture.
  • They're actually moist and tender, not the dense little hockey pucks some velvet cakes can turn into.
  • The cream cheese frosting cuts through the sweetness in a way that feels balanced and real.
02 -
  • Gel food coloring is non-negotiable—liquid coloring will make your batter too wet and dilute all your carefully measured ratios.
  • The vinegar and baking soda are a team; they need each other to create the tender crumb and slight rise these cupcakes are known for.
03 -
  • Don't skip sifting the powdered sugar for frosting—it dissolves smoother and beats up fluffier when it's aerated.
  • If your cream cheese frosting looks grainy, it's probably because the cream cheese was too cold when you started; let it sit out longer next time.
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