St Pattys Green Velvet Cupcakes (Printable)

Moist green velvet cupcakes with tangy cream cheese frosting provide a vibrant and festive treat for gatherings.

# What You’ll Need:

→ Green Velvet 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 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 cup buttermilk, room temperature
08 - 1/2 cup vegetable oil
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar
12 - 1 to 2 teaspoons green gel food coloring

→ 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:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and green gel food coloring. Mix until smooth and vibrantly green.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center emerges clean. Allow cupcakes to cool completely on a wire rack.
07 - Beat softened cream cheese and butter together until smooth and creamy. Gradually add sifted powdered sugar, mixing well after each addition. Stir in vanilla extract and a pinch of salt until fully incorporated.
08 - Once cupcakes are completely cool, frost generously with cream cheese frosting using a piping bag or spatula. Decorate with green sprinkles or shamrock toppers if desired.

# Top Tips:

01 -
  • They're moist and tender with just enough cocoa to keep things interesting—not overly sweet or one-note.
  • The cream cheese frosting cuts through the richness perfectly and somehow makes these feel a little fancy without requiring any fancy technique.
  • You can frost them ahead of time and they actually taste better the next day, which is a gift when you're busy.
02 -
  • Gel food coloring is non-negotiable—liquid coloring will thin out your batter and throw off the texture, trust me on this one.
  • The vinegar isn't about flavor; it's a chemical reaction that makes the green more vivid and the crumb more tender, so don't skip it.
03 -
  • Use an ice cream scoop to fill your liners evenly—every cupcake bakes at the same rate and looks consistent when you plate them together.
  • Don't open the oven door to peek; the temperature drop can cause them to bake unevenly and crack on top.
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