Description
These Green Velvet Cupcakes are a vibrant twist on the classic red velvet, featuring a soft, tender crumb with a subtle cocoa flavor, topped with creamy, tangy cream cheese frosting. Perfect for holidays, celebrations, or whenever you want a unique and colorful dessert!
Ingredients
Cupcakes:
- 1¾ cups (220 g) all-purpose flour
- 1 tbsp (7 g) cocoa powder
- 1 tsp (5 g) baking soda
- ½ tsp (2.5 g) salt
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- ½ cup (120 ml) buttermilk
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) white vinegar
- Green gel food coloring
Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (375 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk, vanilla extract, white vinegar, and enough green gel food coloring to achieve your desired shade.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely on a wire rack.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually mix in powdered sugar and vanilla until the frosting is creamy and fluffy.
- Frost the cooled cupcakes and decorate as desired.
Notes
- Use gel food coloring for a more vibrant green without altering the batter’s texture.
- Store frosted cupcakes in the refrigerator for up to 3 days, but let them come to room temperature before serving.
- For a dairy-free version, use plant-based butter and cream cheese, and substitute buttermilk with almond milk + 1 tsp vinegar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: ~290 calories per serving