Description
Moist and fluffy green velvet cupcakes with a subtle cocoa flavor, topped with smooth and creamy cream cheese frosting. A colorful twist on classic velvet cake that is perfect for holidays, celebrations, and themed parties.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon white vinegar
- 1 tablespoon green food coloring
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mix the granulated sugar and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, buttermilk, white vinegar, and green food coloring.
- Gradually add the dry ingredients to the wet ingredients and mix until the batter is smooth and fully combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, then mix in the vanilla extract and a pinch of salt.
- Beat until the frosting becomes light and fluffy.
- Once the cupcakes are completely cooled, frost them using a piping bag or spatula.
Notes
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
- Let refrigerated cupcakes sit at room temperature for about 20 minutes before serving for best texture.
- Unfrosted cupcakes can be frozen for up to 2 months in a sealed container.
- If buttermilk is unavailable, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes as a substitute.
- Optional additions include white chocolate chips or festive sprinkles for extra decoration.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
