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Green Velvet Cupcakes with Easy Homemade Cream Cheese Frosting

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These vibrant green velvet cupcakes are moist, tender, and topped with a tangy cream cheese frosting. Perfect for holidays, birthdays, or any occasion that calls for a playful, crowd-pleasing treat.

Ingredients

Scale
  • 1 1/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder (not Dutch-process)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white vinegar
  • 1 to 2 teaspoons green gel food coloring
  • 8 oz cream cheese, block-style, softened
  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 to 2 teaspoons fresh lemon juice
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a large bowl, beat together vegetable oil, eggs, and vanilla extract until smooth and creamy, about 1 minute.
  4. Add buttermilk and vinegar to the wet mixture and mix until well blended.
  5. Add green gel food coloring (start with 1 teaspoon, add more for desired vibrancy) and blend until evenly distributed.
  6. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Scrape the bowl and finish mixing by hand with a spatula to avoid overmixing.
  7. Divide batter evenly among cupcake liners, filling each about 3/4 full.
  8. Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should spring back lightly when pressed.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
  10. For the frosting: In a large bowl, beat softened cream cheese and butter until fluffy, about 2 minutes.
  11. Add powdered sugar, vanilla, lemon juice, and a pinch of salt. Beat on low until just combined, then on high for 1–2 minutes until creamy and smooth.
  12. If frosting is too soft, chill for 10–15 minutes before piping or spreading.
  13. Frost cooled cupcakes using a piping bag or spatula. Decorate with green sprinkles, white chocolate shavings, or edible glitter if desired.

Notes

Use room temperature ingredients for best results. Do not overmix the batter after adding flour. Gel food coloring gives the most vibrant color. Cupcakes can be made gluten-free or vegan with simple swaps. Store frosted cupcakes in the fridge for up to 4 days; bring to room temperature before serving.

Nutrition

Keywords: green velvet cupcakes, cream cheese frosting, St. Patrick's Day dessert, easy cupcakes, velvet cake, holiday baking, party treats, colorful cupcakes

Find it online: https://katedishes.com/green-velvet-cupcakes-recipe-easy-homemade-cream-cheese-frosting/