Description
Delight in these vibrant Green Velvet Cupcakes, featuring a moist cocoa-infused batter tinted with green food coloring and topped with a luscious cream cheese frosting. Perfect for celebrations or anytime you want a colorful twist on the classic red velvet, these cupcakes combine a subtle chocolate flavor with a rich, creamy topping for a truly irresistible treat.
Ingredients
Scale
Cupcake Batter
- 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
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Optional Decorations
- Sprinkles
- Gold dust
- Edible glitter
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 evenly combined.
- Cream Butter & Sugar: Using a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Incorporate Wet Ingredients: Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract, buttermilk, and white vinegar until the mixture is smooth.
- Combine & Color: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing. Stir in the green food coloring until the batter is evenly tinted.
- Bake: Portion the batter evenly into the cupcake liners, filling them about ¾ full. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool completely in the tin, then transfer to a wire rack to cool further before frosting.
- Beat Cream Cheese & Butter: In a large bowl, beat softened cream cheese and butter together until smooth and creamy, avoiding lumps.
- Add Sugar & Vanilla: Gradually incorporate powdered sugar into the cream cheese mixture, beating until fluffy. Add vanilla extract and heavy cream, then continue beating until the frosting is light and creamy.
- Frost Cupcakes: Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting generously on top of each cupcake.
- Decorate: Finish by adorning the frosted cupcakes with optional sprinkles, gold dust, or edible glitter for a festive touch.
Notes
- For best results, ensure butter and cream cheese are softened to room temperature before mixing.
- Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
- Green food coloring can be adjusted for desired intensity; gel food coloring works well for vivid color without thinning the batter.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving.
- Use high-quality cocoa powder for deeper chocolate flavor.
