My kitchen smelled like a bakery dream this weekend, all thanks to a batch of green velvet cupcakes that turned out impossibly soft and rich. They’re the perfect festive treat that feels special without needing any fancy decorating skills. I was aiming for something that felt celebratory for St. Patrick’s Day but would be just as welcome on a random Tuesday when you need a little color and joy. The result? A tender, buttery crumb with that classic velvet texture, all wrapped up in a cheerful, vibrant green. These aren’t just dyed cake; they’re a proper celebration in a cupcake liner.
These green velvet cupcakes are the kind of simple, joyful baking project I love. They use regular kitchen staples, come together in one bowl (mostly!), and deliver that wow factor we all crave. Whether you’re looking for easy St. Patrick’s Day treats for kids or a show-stopping dessert for a party, this recipe is your ticket. It’s comfort food, made easy, with a festive twist. So, preheat that oven and let’s make something delicious.
Table of Contents
Green Velvet Cupcakes
These impossibly soft and rich cupcakes feature a tender, buttery crumb with a classic velvet texture and a vibrant green color. Topped with a tangy cream cheese frosting, they are a festive and joyful treat perfect for celebrations or a simple sweet craving.
- Prep Time: 20min
- Cook Time: 22min
- Total Time: 1h
- Yield: 12 cupcakes 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
- For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup (240ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- ¾ cup (150ml) vegetable oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1-2 tablespoons green gel food coloring
- For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl or large measuring cup, whisk buttermilk, eggs, oil, vanilla, vinegar, and green food coloring until smooth and uniformly green.
- Pour wet ingredients into dry ingredients. Gently mix with a whisk or spatula until just combined and no dry streaks remain. Do not overmix.
- Divide batter evenly among liners, filling each about ⅔ full.
- Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
- For the frosting, beat softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add sifted powdered sugar, vanilla, and salt. Mix on low until incorporated, then beat on medium-high for 1-2 minutes until fluffy.
- Once cupcakes are completely cool, pipe or spread the frosting on top. Garnish as desired.
Notes
Use gel food coloring for vibrant color; liquid coloring will not be strong enough. Do not overmix the batter or frost warm cupcakes. For gluten-free cupcakes, use a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1
- Calories: 420
- Sugar: 43
- Sodium: 300
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 0
- Protein: 4
- Cholesterol: 55
Ingredients List
Green velvet cupcakes start with a simple pantry lineup, but a few key players create that signature tender texture and rich flavor. Here’s what you’ll need:
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon unsweetened cocoa powder (this deepens the color and flavor)
- 1 cup (240ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- ¾ cup (150ml) vegetable oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1-2 tablespoons green gel food coloring (liquid won’t be vibrant enough)
For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Smart Swaps & Notes:
- Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using.
- Gluten-Free: For gluten free St. Patrick’s Day treats, use a 1:1 gluten-free all-purpose flour blend. I’ve had great results with brands like Bob’s Red Mill.
- Oil: Vegetable or canola oil works best for that moist, tender crumb. Don’t substitute with butter here.
- Food Coloring: Gel coloring is essential for a vibrant, true green without watering down the batter. Start with 1 tablespoon and add more if you want a deeper emerald hue.
Timing
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Total Time: About 1 hour (including cooling)
This is about 30% faster than making a layered cake, making these green velvet cupcakes one of the easiest St. Patrick’s Day treats you can bake from scratch.
Step-by-Step Instructions
The magic of these cupcakes is in the method. We’re using the classic “red velvet” technique, which relies on vinegar and buttermilk to react with baking soda for an incredibly light, fine crumb.
1. Prep and Preheat. Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. Bringing your cold ingredients like eggs and buttermilk to room temperature is a small step that makes a big difference in achieving a smooth, evenly mixed batter.
2. Whisk Dry Ingredients. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Whisking well here ensures the leavening and salt are evenly distributed, which is key for consistent rise and flavor.
3. Combine Wet Ingredients. In a separate bowl or large measuring cup, whisk together the buttermilk, eggs, vegetable oil, vanilla extract, vinegar, and green food coloring until completely smooth and uniformly green.
4. Mix the Batter. Pour the wet ingredients into the dry ingredients. Using a whisk or a spatula, gently mix until just combined and no dry streaks of flour remain. A few small lumps are perfectly fine. Overmixing is the enemy of tender cupcakes—it develops gluten and leads to a tough texture.
5. Fill and Bake. Divide the batter evenly among the 12 prepared liners, filling each about ⅔ full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. The tops will spring back lightly when touched.
6. Cool Completely. This is non-negotiable for frosting! Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting. If you frost them while warm, the cream cheese frosting will melt into a puddle.
7. Make the Frosting. While the cupcakes cool, beat the softened cream cheese and butter together with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes. Add the sifted powdered sugar, vanilla, and salt. Start mixing on low speed until the sugar is incorporated, then increase to medium-high and beat for another 1-2 minutes until fluffy and light.
8. Frost and Enjoy. Once the green velvet cupcakes are completely cool, pipe or spread the frosting on top. I like using a large open star tip for a classic bakery look. Garnish with sprinkles, a shamrock, or leave them beautifully simple.
Nutritional Information
- Calories: ~420 per frosted cupcake
- Fat: 22g
- Carbohydrates: 55g
- Protein: 4g
- Sugar: 43g
Note: This is an estimate. Using lower-fat cream cheese or a sugar substitute will alter these values. The cocoa powder provides a small amount of antioxidants, and using oil instead of butter keeps the crumb exceptionally moist.
Equipment Needed
You don’t need any specialty gear for these green velvet cupcakes. A regular kitchen will have everything:
- Standard 12-cup muffin tin
- Paper cupcake liners
- Two mixing bowls (one large, one medium)
- Whisk and spatula
- Electric hand mixer or stand mixer (for the frosting)
- Measuring cups and spoons
- Wire cooling rack
- Piping bag and tip (optional, but fun for decorating)
Why You’ll Love This Recipe
- The Perfect Texture: This recipe delivers that iconic velvet cake crumb—incredibly soft, tender, and moist, never dry or dense.
- Festive & Fun: They are the ultimate easy St. Patrick’s Day treat, bringing instant cheer to any table. Kids adore them, and adults appreciate the from-scratch flavor.
- One-Bowl Simplicity: The cupcake batter comes together quickly with minimal dishes, perfect for a busy weeknight baking session.
- Crowd-Pleasing: The classic cream cheese frosting is a universally loved pairing that balances the sweetness of the cake perfectly.
- Adaptable: As noted, you can easily make these gluten-free or adjust the food coloring for any holiday. They’re as versatile as they are delicious.
Healthier Alternatives for the Recipe
Want to lighten things up? You can make smart swaps without sacrificing all the joy.
- Gluten-Free: As mentioned, use a trusted gluten-free flour blend for celiac-safe St. Patrick’s Day treats.
- Lower Sugar: You can reduce the granulated sugar in the cake by ¼ cup. For the frosting, try using half powdered sugar and half powdered erythritol or a monk fruit blend.
- Dairy-Light: Use a plant-based milk + vinegar for the buttermilk and a vegan cream cheese and butter alternative for the frosting. The texture of the cake with oil will still be fantastic.
- Add Fiber: Replace ¼ cup of the all-purpose flour with oat flour for a slight nutritional boost.
Serving Suggestions
These green velvet cupcakes are a complete delight on their own, but you can build a whole themed spread!
- The Classic: A tall swirl of cream cheese frosting and a dusting of green sanding sugar.
- For Kids: Top with rainbow sprinkles, a gold chocolate coin, or a small marshmallow stamped with a shamrock shape. They’re perfect St. Patrick’s Day treats for kids alongside simpler fare like rice krispie treats.
- Dessert Board: Arrange them on a platter with other green-themed goodies, like mint chocolate brownies or these festive Heart Jam Thumbprint Cookies (dyed green, of course!).
- With Coffee or Milk: The rich cake and tangy frosting pair beautifully with a strong cup of coffee or a cold glass of milk.
- As a Cake: This batter can also be baked in two 6-inch round pans for a small, stunning layer cake—just extend the baking time to 25-30 minutes.
Common Mistakes to Avoid
- Using Liquid Food Coloring: This will dilute your batter and you’ll need a whole bottle to get a faint green. Stick with gel paste for vibrant, professional color.
- Overmixing the Batter: Once you add the wet to the dry, mix gently and stop as soon as it’s combined. Overworked batter = tough, dense cupcakes.
- Frosting Warm Cupcakes: Patience is key. If the cupcakes are even slightly warm, the frosting will slide right off and become a mess. Let them cool on a wire rack.
- Cold Cream Cheese/Butter: Your frosting will be lumpy if you don’t let the dairy ingredients soften fully at room temperature. Plan ahead!
- Overfilling the Liners: Filling more than ⅔ full almost guarantees messy overflow. Use a cookie scoop or measuring cup for even, controlled portions.
Storing Tips for the Recipe
- Room Temperature: Frosted cupcakes can sit at room temperature for up to 8 hours if your kitchen isn’t too warm. After that, refrigerate.
- Refrigerator: Store in an airtight container for up to 4 days. Let them sit out for 20 minutes before serving to take the chill off the frosting.
- Freezer (Unfrosted): This is a great make-ahead trick! Wrap cooled, unfrosted green velvet cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before frosting.
- Freezer (Frosted): Place frosted cupcakes on a baking sheet in the freezer until the frosting is solid (about 2 hours), then wrap individually and bag. Thaw in the refrigerator.
Conclusion
Baking should be a joy, not a chore, and these green velvet cupcakes are proof of that. Simple ingredients, warm memories, and a result that’s sure to bring smiles. They capture the spirit of homemade celebration—whether for St. Patrick’s Day, a birthday, or just because you deserve a sweet, colorful treat. If you love festive desserts, you might also enjoy this beautiful Valentines Day Cake for your next celebration.
I hope this recipe becomes a new favorite in your home. It’s the kind of reliable, festive bake you’ll turn to again and again. Regular kitchen, regular time, great results. That’s the Stack Sip Snack promise.
If you give these a try, I’d love to hear how they turned out for you! Leave a comment below or tag me on Pinterest @StackSipSnack so I can see your beautiful creations. And if you’re looking for more celebratory baking ideas, check out my New Years Eve Cake Ball Drops for another fun, bite-sized treat, or these elegant Strawberry Cream Puffs for when you want to impress. Happy baking.
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FAQs about Green Velvet Cupcakes
What is the difference between green velvet and red velvet cake?
The primary difference lies in the food coloring used. Red velvet uses red food coloring, while green velvet uses green food coloring. The base recipe is very similar, often including buttermilk, cocoa powder, and vinegar to create a tender crumb and slight tang.
What does green velvet cake taste like?
Green velvet cake typically has a mild chocolate flavor with a subtle tang from the buttermilk and vinegar. The taste is often enhanced by the cream cheese frosting, which provides a sweet and tangy contrast. The color is the main distinguishing feature.
How do you make green food coloring darker?
To darken green food coloring, add a tiny amount of blue or brown food coloring. Start with a very small amount and mix well, adding more until you achieve the desired shade. Be careful not to add too much, as it can drastically change the color.
How do you store green velvet cupcakes?
Store frosted green velvet cupcakes in an airtight container in the refrigerator for up to 3-4 days. Unfrosted cupcakes can be stored at room temperature in an airtight container for 1-2 days or in the refrigerator for up to 5 days.
What is the secret ingredient in velvet cake?
The secret ingredient in velvet cake, including green velvet cupcakes, isn't just one single thing, but rather a combination of ingredients working together: buttermilk and vinegar. These ingredients react with the cocoa powder to create a tender crumb and a slight tanginess that is characteristic of velvet cakes.
What frosting goes best with green velvet cupcakes?
Cream cheese frosting is the classic and most popular choice for green velvet cupcakes. Its tangy sweetness complements the mild chocolate flavor and tender crumb of the cake perfectly. Other suitable options include Swiss meringue buttercream, or a simple vanilla buttercream.
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