St. Patrick’s Day Green Velvet Cupcakes With Vanilla Buttercream
50 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 20 min | 50 min |
Introduction
These St. Patrick’s Day green velvet cupcakes are soft, tender, and perfectly festive with their rich emerald crumb.
A hint of cocoa gives them that classic velvet flavor, while the silky vanilla buttercream keeps every bite sweet and simple.
Top them with green sanding sugar, and you’ve got an easy, fun dessert that steals the show at any St. Paddy’s party.
Ingredients (12 servings)
Ingredients for the Green Velvet Cupcakes
Ingredients for the Vanilla Buttercream
Ingredients for Topping
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How to Make St. Patrick’s Day Green Velvet Cupcakes With Vanilla Buttercream
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Prepare the pan and oven
Preheat your oven to 350°F and place a rack in the center position.
Line a 12-cup muffin pan with paper liners for easy release and neat serving.
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Mix the dry cupcake ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Set this dry mixture aside so it is ready to add to the batter later.
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Cream the butter and sugar
In a large mixing bowl, beat the softened butter with a hand or stand mixer until creamy and smooth.
Add the granulated sugar and beat on medium speed until the mixture looks light in color and fluffy.
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Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
Mix in the vanilla extract until it disappears into the batter.
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Combine the green buttermilk mixture
In a liquid measuring cup, stir together the buttermilk and white vinegar.
Add green gel food coloring a little at a time until the liquid is a deep, bright shamrock green.
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Combine wet and dry ingredients
With the mixer on low speed, add about one third of the dry ingredients to the butter mixture.
Pour in about half of the green buttermilk mixture and mix just until combined.
Repeat with another third of the dry ingredients, the remaining buttermilk, then the last dry portion, mixing gently after each addition.
Stop mixing as soon as you no longer see streaks of flour, so the cupcakes stay soft and tender.
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Fill the pan and bake
Divide the batter evenly among the cupcake liners, filling each one about two thirds full.
Bake for 18 to 22 minutes, or until the tops spring back lightly when touched and a toothpick comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Beat the vanilla buttercream
In a clean mixing bowl, beat the softened butter until it looks very smooth and slightly paler.
Add the powdered sugar one cup at a time, mixing on low until incorporated so you avoid a sugar cloud.
Pour in the heavy cream, vanilla, and a pinch of salt, then beat on medium until light, fluffy, and spreadable.
If the frosting seems thick, beat in a tiny splash of cream; if thin, add a spoonful of powdered sugar.
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Frost and decorate the cupcakes
Make sure the cupcakes are completely cool before frosting, or the buttercream will melt and slide off.
Pipe the frosting with a piping bag and tip, or spread it on with a small offset spatula.
Finish each cupcake with a generous sprinkle of green sanding sugar for extra sparkle and St. Patrick's Day flair.
Substitutions
- Buttermilk -> milk plus lemon juice
- Stir 1 tablespoon fresh lemon juice into a scant 1 cup milk, rest 5 minutes, then use as buttermilk. The acidity keeps the cupcakes tender and still adds that subtle tangy flavor you expect from velvet cakes.
- Heavy cream -> whole milk or half-and-half
- Swap the heavy cream in the buttercream for whole milk or half-and-half using the same amount. The frosting will be slightly lighter and softer but still pipes beautifully and tastes rich and creamy.
- Green gel food coloring -> natural matcha or spinach powder
- Replace some food coloring with 1 to 2 teaspoons matcha or spinach powder for a more natural green shade. You will get a slightly earthy flavor that actually pairs nicely with the vanilla buttercream and St. Patrick's Day theme.
Tips
- Use room-temperature ingredients
- Bring the butter, eggs, and buttermilk to room temperature so they blend together smoothly without curdling. This gives you a more even crumb and helps the cupcakes rise evenly in the oven.
- Do not overmix the batter
- Stop mixing as soon as the flour disappears, because extra mixing develops gluten and makes cupcakes tough. Use a spatula for the final few folds instead of the mixer to keep things tender.
- Choose gel food coloring
- Gel food coloring gives intense color with very little liquid, so your batter texture stays perfect. Start with less than you think you need, then beat in a little more until you like the shade.
- Cool completely before frosting
- Even slightly warm cupcakes will melt the buttercream and cause it to slide or soak into the cake. If you are rushed, chill the cupcakes on a wire rack in the fridge for 10 to 15 minutes.
- Aim for evenly sized cupcakes
- Use a large cookie scoop or measuring cup to portion the batter so every cupcake bakes at the same rate. This also gives you a prettier presentation when the green tops and frosting all match in height.
Nutrition Facts *
| Energy | 454 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 24 | g |
| Carbohydrates | 56 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cupcakes turn out dense instead of fluffy?
- Dense cupcakes usually come from overmixing the batter after adding the flour. Next time, mix only until you no longer see dry streaks, then finish folding gently by hand. Also check that your baking powder and baking soda are fresh and not past their expiration dates.
- How can I tell when the cupcakes are fully baked?
- Look for tops that spring back lightly when you touch the center with a fingertip. A toothpick inserted in the middle should come out mostly clean, with just a few moist crumbs attached. If you see wet batter on the toothpick, bake for another two minutes and retest.
- Can I make these cupcakes ahead for a party?
- Yes, you can bake the cupcakes up to two days ahead and store them covered at room temperature. Frost them the day you plan to serve, so the buttercream stays fresh and the sanding sugar sparkles. For longer storage, freeze unfrosted cupcakes well wrapped for up to two months, then thaw and decorate.
- How do I adjust the color if my batter is not green enough?
- Add gel food coloring a tiny bit at a time, mixing fully between additions so you do not accidentally overdo it. Remember that the color lightens slightly as the cupcakes bake and the batter puffs. If you prefer a very vivid green, add a touch more to the buttercream as well.
- Can I make mini cupcakes with this recipe?
- Yes, this batter works nicely for mini cupcakes too. Fill mini liners about two thirds full and bake for 10 to 12 minutes, checking early. You will get roughly double the yield, depending on the size of your mini muffin pan.
Serving Suggestions
These cupcakes bring a fun nod to St. Patrick's Day, whether you share them at school, work, or home.
Try swirling a little Irish cream into the buttercream for adults, or topping with chocolate coins for an extra-celebratory touch.
Pair them with cold milk for kids or a cup of strong coffee for a cozy, bakery-style dessert moment.
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