St Patricks Green Velvet Cupcakes (Printable)

Moist, cocoa-infused green velvet cupcakes topped with creamy, smooth cream cheese frosting.

# What You'll Need:

→ Green Velvet Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1/4 cup sour cream
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon green gel food coloring
12 - 1 teaspoon white vinegar

→ 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 It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer for approximately 2 minutes until light and fluffy.
04 - Add eggs one at a time to the butter mixture, beating thoroughly after each addition.
05 - Mix in buttermilk, sour cream, vanilla extract, green gel food coloring, and white vinegar until fully combined.
06 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overmixing.
07 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
10 - In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.
11 - Gradually add sifted powdered sugar, vanilla extract, and salt, beating until fluffy and well combined.
12 - Once cupcakes are completely cooled, apply cream cheese frosting using a piping bag or spatula. Garnish with green sprinkles if desired.

# Expert Tips:

01 -
  • They're moist and tender with just enough cocoa depth that the green color feels like a fun surprise, not a gimmick.
  • Cream cheese frosting is silky enough to pipe beautifully, but forgiving if your technique isn't perfect.
  • Prep and bake time is surprisingly quick, so you can pull these together on a weeknight without stress.
02 -
  • The vinegar and sour cream reaction is essential—don't skip either one or your cupcakes will taste flat and won't have that tender velvet crumb you're after.
  • Gel food coloring is absolutely worth seeking out because liquid coloring will thin your batter and make the cupcakes denser; I learned this the hard way and ended up with heavy, wet centers.
03 -
  • If your kitchen is warm, chill your frosting bowls in the freezer for a few minutes before beating—cold cream cheese and butter whip to fluffier peaks faster.
  • These cupcakes stay incredibly moist for three days in an airtight container, so you can bake them a day ahead and frost them right before serving if that fits your timeline better.
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