Vanilla Cupcakes With Green Buttercream Frosting
43 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 18 min | 43 min |
Introduction
These classic vanilla cupcakes are soft, tender, and full of cozy bakery-style flavor in every bite.
The creamy green buttercream frosting makes them extra fun for holidays like Christmas or St. Patrick's Day, or any themed party.
They come together with simple pantry ingredients, so they’re perfect for last-minute celebrations or a sweet afternoon treat.
Ingredients (12 servings)
Ingredients for the Cupcakes
Ingredients for the Green Buttercream Frosting (Base)
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How to Make Vanilla Cupcakes With Green Buttercream Frosting
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Prepare the cupcake pan and oven
Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
Set the pan aside while you mix the batter.
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Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
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Cream butter and sugar
In a large bowl, beat the softened butter and sugar with a hand mixer until light and fluffy.
Scrape down the bowl as needed so everything mixes evenly.
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Add eggs and vanilla
Beat in the eggs one at a time, mixing on low until each egg is fully combined.
Mix in the vanilla extract just until it disappears into the batter.
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Combine dry ingredients and milk
Add half of the dry ingredients to the bowl and mix on low just until combined.
Pour in the milk, mix briefly, then add the remaining dry ingredients and mix until the batter is smooth.
Stop mixing as soon as the batter looks smooth to avoid tough cupcakes.
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Fill the pan and bake
Divide the batter evenly between the 12 liners, filling each about two thirds full.
Bake for 16 to 20 minutes, until the tops spring back and a toothpick comes out clean.
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Cool the cupcakes completely
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack.
Cool completely before adding any frosting so it does not melt or slide.
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Make the buttercream base
In a large bowl, beat the softened butter until creamy and smooth.
Add the powdered sugar, vanilla, salt, and cream, then beat on low until everything starts to combine.
Increase the speed to medium and beat until the frosting looks fluffy and spreadable.
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Color the frosting green
Add a drop or two of green food coloring to the frosting and mix well.
Adjust the color one drop at a time until you reach your favorite shade of green.
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Frost and serve
Use a piping bag or offset spatula to swirl the green buttercream onto the cooled cupcakes.
Decorate with sprinkles if you like, then serve or chill until ready to enjoy.
Substitutions
- Whole milk -> plant-based milk or 2% milk
- Use unsweetened oat milk, almond milk, or 2% milk; the cupcakes still bake up tender and moist.
- Green food coloring -> matcha powder
- Stir in 1 to 2 teaspoons sifted matcha; it adds a natural green color and a gentle earthy flavor.
- Butter in frosting -> vegan butter
- Swap the butter for a high-fat vegan butter stick; the frosting stays creamy and pipes almost the same.
Tips
- Use room-temperature ingredients
- Bring butter, eggs, and milk to room temperature; they mix more evenly and give cupcakes a finer crumb.
- Measure flour the easy way
- Spoon flour into the measuring cup and level it; this prevents heavy cupcakes from too much flour.
- Do not overbake
- Check a few minutes early and pull cupcakes when the tops spring back; overbaking leads to dry, crumbly texture.
- Adjust frosting consistency
- If frosting feels too thick, beat in a teaspoon of cream; if too thin, add a little powdered sugar.
- Pipe like a pro
- Use a large star tip and hold the bag straight up; swirl from the outside edge toward the center.
Nutrition Facts *
| Energy | 458 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 25 | g |
| Carbohydrates | 56 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cupcakes sink in the middle?
- Overmixing the batter or underbaking usually causes sinking; mix only until smooth and bake until fully set.
- How can I keep my cupcakes soft for days?
- Store cooled cupcakes in an airtight container at room temperature and frost just before serving if possible.
- Can I make the cupcakes ahead of time?
- Bake the cupcakes, cool completely, then freeze in a zip-top bag; thaw at room temperature before frosting.
- My buttercream looks curdled; what went wrong?
- The butter may have been too cold; keep beating or warm the bowl slightly until it smooths out.
- How can I color the frosting green without food dye?
- Use matcha powder or spinach powder; both add green color, though spinach keeps flavor neutral compared to matcha.
Serving Suggestions
These vanilla cupcakes with green buttercream make a fun choice for St. Patrick's Day, spring parties, or classroom events.
Pair them with cold milk or hot coffee, or top with themed sprinkles to match your celebration.
Reviews
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Joyce, Philadelphia: These came out tasty and nicely vanilla, and the buttercream piped well once it was fluffy. My only hiccup was the frosting felt a bit thick with 3 cups powdered sugar, so I had to add an extra splash of cream to get it spreadable.
: Happy these were nicely vanilla and piped well, Joyce! If the green buttercream feels thick, adding a splash more cream or milk a teaspoon at a time (or beating a bit longer) is exactly the right move.
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