Festive Green Velvet Cupcakes with Cream Cheese Frosting

Name: Festive Green Velvet Cupcakes with Cream Cheese Frosting
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 12 cupcakes
Cuisine: Deutsch
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 tbsp unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup buttermilk; 1/2 cup vegetable oil; 1 tsp white vinegar; 1 tsp vanilla extract; 2 large eggs; 1 tsp green gel food coloring (or more, to desired shade); 226g cream cheese, softened; 1/2 cup unsalted butter, softened; 3-4 cups powdered sugar; 1 tsp vanilla extract (for frosting)

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Bring a splash of festive color to your March gatherings with these enchanting Green Velvet Cupcakes. Soft, tender, and subtly chocolatey, these emerald-hued treats are a playful twist on a classic. Each cupcake is generously crowned with a swirl of rich, creamy, and slightly tangy cream cheese frosting, making them an irresistible dessert for any occasion, especially St. Patrick's Day.

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Festive Green Velvet Cupcakes with Cream Cheese Frosting

Prep Time25 min

Cook Time18 min

Servings12 cupcakes

DifficultyMedium

Equipment

Muffin TinCupcake LinersMixing BowlsElectric MixerWire Rack

Instructions

1
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
2
In a separate medium bowl, whisk together the buttermilk, vegetable oil, white vinegar, vanilla extract, and eggs. Stir in the green gel food coloring until evenly distributed and the desired shade is reached.
3
Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix.
4
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
5
While cupcakes cool, prepare the cream cheese frosting: In a large bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated. Mix in the vanilla extract.
6
Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula. Decorate with sprinkles if desired and serve.

Nutrition

Calories380 kcal

Protein4g

Fat22g

Carbohydrates

Frequently Asked Questions

How do I get a really vibrant green color?

Using gel food coloring is key for a vibrant color without thinning the batter. Start with 1 teaspoon and add more drops gradually until you achieve your desired shade. Green food coloring can sometimes fade slightly during baking, so aim for a slightly darker shade in the batter.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them unfrosted in an airtight container at room temperature. The cream cheese frosting can also be made a day ahead and stored in the refrigerator; bring to room temperature and re-whip before frosting.

How should I store frosted cupcakes?

Due to the cream cheese frosting, frosted cupcakes should be stored in an airtight container in the refrigerator. Let them come to room temperature for about 15-20 minutes before serving for the best texture.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.