The best Green Velvet Cupcakes recipe is easy and perfect for St. Patrick’s Day. This homemade cupcake recipe is rich and delicious. They taste just like traditional Red Velvet Cupcakes but with green food coloring.
This homemade cupcake recipe for luscious Green Velvet Cupcakes tastes amazing. The color is so bright and vibrant. If you enjoy red velvet cake, try making this variation.
Once you add the food coloring, it transforms into the perfect dessert for St. Patrick’s Day and more. It tastes amazing and looks stunning along with St Patrick’s Day Rainbow Cookies and Lucky Charms Treats.
If you would rather have a cake, try making this Green Velvet Cake. Green Velvet is so much fun to make and eat. I also make Guinness Brownies for St. Patrick’s Day.
Table of contents
Why We Love This Recipe
It has all the flavor of classic red velvet cake but in a stunning green color. Try it for a festive St. Patrick’s Day treat or just because.
It’s very easy to make with these simple step by step instructions.
Ingredients
Cupcakes
- Cake Flour. You can actually learn How to Make Cake Flour.
- Cocoa Powder. This gives the cupcakes a milk chocolate flavor.
- Vegetable Oil. Helps to make the cupcakes so moist.
- Green Gel Food Coloring. Gel food coloring is suggested for and won’t add extra liquid to the cupcakes.
- Buttermilk. Learn What is Buttermilk and how to make it at home using milk and lemon juice or white vinegar.
Cream Cheese Frosting
- Cream Cheese. Softened at room temperature so it’s easy to mix.
- Unsalted Butter. Make sure to use unsalted butter and allow to soften at room temperature.
- Powdered Sugar. Sift the powdered sugar to remove lumps.
Scroll to the bottom and get the complete ingredient list and recipe.
How to Make Green Velvet Cupcakes
- Step 1. Preheat the oven to 350 degrees F.
- Step 2. Line 16 muffin tins with cupcake liners. You can choose your favorite or get some seasonal ones for St. Patrick’s Day.
Step 3. Whisk together the flour, baking soda, cocoa and salt together in a mixing bowl.
Step 4. Combine the butter and sugar with a mixer.
Step 5. Then add in the oil, egg yolks (save the egg whites) and vanilla extract. Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.
Step 6. Then slowly add in the flour mixture and the buttermilk until both are thoroughly combined into the wet ingredients.
Step 7. Then add green gel food coloring until the batter is the color that you desire for your cake.
Step 8. Gently stir in the eggs white into the batter until they are combined. Do not over mix. Only stir until just combined.
Step 9. Pour the batter evenly into the liners. Bake until a toothpick inserted into the center comes out clean. Allow to cool on wire rack.
Step 10. Make the frosting while the cupcakes cool. Get out a separate bowl. Beat the cream cheese in a large mixing bowl until smooth. Add in the butter and beat until combined and smooth.
Step 11. Then slowly add in the powdered sugar (1 cup at a time). Mix after each cup is added. Then mix in the vanilla.
Step 12. Top each cupcake with cream cheese frosting and enjoy! You can use a piping bag if you prefer to pipe the frosting.
Can You Freeze Green Velvet Cupcakes?
Yes, these cupcakes can be frozen. I prefer to freeze unfrosted cupcakes. Place inside a freezer safe container and freeze up to 2 months.
Thaw in the refrigerator overnight when ready to enjoy. Make the frosting as normal and frost the cupcakes.
Storage
Place the cupcakes inside an airtight container. Store in the refrigerator for up to 5 days and enjoy!
They store well and taste great as leftovers. Everyone always fights over who gets the last one!
Expert Tips
- Food coloring. We used gel food coloring because it is so vibrant but you can use liquid food coloring. Just note that you may need to adjust the amount if using liquid. Liquid food coloring requires more than gel.
- Cupcake Pans. Don’t forget to line the pan with paper liners.
- Buttermilk. This gives the cupcakes a unique flavor. Don’t substitute buttermilk with regular milk.
The cupcakes will not taste the same. It also makes the cupcakes really moist. - Toppings. Feel free to add your favorite toppings. Sometimes, we sprinkle chopped nuts or sprinkles on the icing. Gold coins would also be super cute on to if serving these on St. Patrick’s Day.
- Cake flour. This makes a big difference in the outcome of the recipe. The cupcakes are light and fluffy from the cake flour.
- Mini Cupcakes. You can make mini cupcakes instead of regular size if you prefer. Just be sure to adjust the cooking time as it will not take as long to bake.
- Bake in advance. The cupcakes can be baked up to 2 days in advance. Just store inside an airtight container and place in the fridge. When ready to serve, make the frosting and decorate as normal. This is a convenient way to save time for parties or busy weeks.
More Easy Cupcake Recipes
Try this fun recipe for green cupcakes and leave a comment once you do.
Green Velvet Cupcakes
Ingredients
For the Cupcakes:
- 1 1/3 Cups Cake Flour
- 2 Tbsp Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Butter softened
- 1 cup Granulated Sugar
- 1/4 cup Vegetable Oil
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- Green Gel Food Coloring
- 2/3 Cup Buttermilk
For the Cream Cheese Frosting:
- 2 pkgs Cream Cheese 8 oz each -softened
- 1/2 cup Unsalted Butter softened
- 6 cups Powdered Sugar sifted
- 1 teaspoon Vanilla Extract
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees F.
- Line 16 muffin tins with cupcake liners.
- Combine the flour, baking soda, cocoa and salt together in a mixing bowl.
- Using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mixed together (approximately 1 minute).
- Then add in the oil, egg yolks (save the egg whites) and vanilla extract. Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.
- Then slowly add in the dry ingredients and the buttermilk until both are thoroughly combined into the wet ingredients.
- Then add approximately 2 tsp of green gel food coloring until the batter is the color that you desire for your cake.
- Next in a separate mixing bowl, beat the egg whites until they are light and fluffy and form peaks.
- Gently stir in the eggs white until the red batter until they are combined. Do not over mix.
- Pour the batter evenly into the 16 cupcake liners in the muffin pans.
- Bake for 15-18 minutes until a toothpick inserted into the center comes out clean.
- Move the cupcakes to a wire rack to cool completely.
For the Frosting:
- Beat the cream cheese in a large mixing bowl until smooth.
- Add in the butter and beat until combined and smooth.
- Then slowly add in the powdered sugar (1 cup at a time). Mix after each cup is added. Continue to add until the frosting is thick and smooth. Then mix in the vanilla extract.
- Top each cupcake with cream cheese frosting and enjoy!
