Green Velvet Cupcakes with Cream Cheese Frosting

4.86 from 7 votes

Green Velvet Cupcakes with Cream Cheese Frosting

These easy green velvet cupcakes are a moist and delicious treat with a pot of gold surprise in the inside and cream cheese frosting on top!

Prep Time15

Cook Time22

Cooling time15

Total Time52

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 352kcal

Author: Britni Vigil

Ingredients

Cupcakes

1 ¼ cups flour
1 cup granulated sugar
2 teaspoon cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 Tablespoons butter softened
½ cup buttermilk
¼ cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 eggs
1 tsp leaf green gel food coloring I recommend AmeriColor
gold sprinkles optional

Frosting

8 ounces cream cheese (softened to room temperature)
½ cup unsalted butter (softened to room temperature)
4 cups powdered sugar

Instructions

Cupcakes

Preheat the oven to 350°F and line cupcake pans with baking cups. Spray baking cups.
In the bowl for the stand mixer, add flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until combined, about 15 seconds.
1 1/4 cups flour, 1 cup granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoon cocoa powder
In a small bowl mix together the oil, buttermilk, eggs, vinegar, vanilla, and food coloring. Mix together using a fork or whisk until everything is combined and the food coloring is evenly distributed. Set aside.
1/2 cup buttermilk, 1/4 cup vegetable oil, 1 teaspoon vanilla extract
Add the butter to the flour mixture and turn onto medium speed for 30-45 seconds until the mixture looks like wet sand and the butter pieces are all smaller than a piece of quinoa.
6 Tablespoons butter
Scrape the sides of the bowl then add the green liquid mixture. Turn the mixer on to a medium speed and combine for a minute, stopping half way to scrape the bowl.
1 tsp leaf green gel food coloring
Evenly distribute the batter between all 16 cupcake tins, making sure to not fill it more than half way or the batter will overflow.
Bake in the preheated oven for 18-20 minutes, or until they spring back when lightly touched or a toothpick comes out clean from the center. Allow to cool at room temperature until cool to touch.
Use a piping bag tip or a spoon to remove a small section of cake from the center of each cupcake, fill with gold sprinkles and then place the removed section back over the hole.
gold sprinkles

Frosting

Beat butter on medium high speed for about 5 minutes or until it is light and fluffy.
1/2 cup unsalted butter
Add cream cheese and beat until smooth.
8 ounces cream cheese
Add the powdered sugar a little at a time until it is all added and frosting is smooth and creamy.
4 cups powdered sugar
Use a piping bag to frost the cupcakes, garnish with sprinkles, then serve!

Notes

Store cupcakes in an airtight container in the refrigerator (because of the cream cheese frosting) for up to five days. Before eating, take out of the refrigerator and let them warm up a bit before eating any leftovers.

Freeze unfrosted cupcakes in an airtight freezer safe container for up to three months When you’re ready to eat one, remove it from the freezer and let it come to room temperature. Frost, decorate, and enjoy!

Serve these on plates and encourage people to eat them above a plate so that when they do bite into the cupcake and get the surprise inside, you don’t end up with sprinkles everywhere.

Add rainbow sprinkles to the gold sprinkles for an even more colorful burst of magic when you eat these!

Don't add the sprinkles or frost the cupcakes until these are cooled completely. Sprinkles can just melt into warm cupcakes if added while they're still hot.

Nutrition