These easy green cupcakes are a festive treat for St. Patrick’s Day plus delicious! Green cupcakesget topped with cream cheese frosting and filled with gold sprinkles for a fun St. Patrick’s Day surprise!
In the bowl of a stand mixer add butter and sugar. Cream until light in color.
1 cup buttermilk, 2 large eggs, 1 tsp vanilla extract
Add eggs and vanilla to creamed butter. Mix until fluffy.
green gel food coloring
Add 1/3 of the dry ingredients into the creamed butter mixture. Mix until just combined.
Add 1/2 of the buttermilk and mix until just combined.
Add 1/3 of the dry ingredients and mix until combined. Scrape the sides of the bowl as needed.
Add remaining 1/2 cup of buttermilk, again mixing until just combined.
Add the final 1/3 of the dry ingredients, mixing until there are no lumps.
Remove from stand mixer and fold in food coloring until the desired color is reached. Take care not to over-mix the batter.
Scoop batter into prepared muffin cups until roughly 1/2 way full. More than half full will result in overflowing cupcakes.
Bake until a toothpick comes out clean, about 15-17 minutes. Remove from oven and allow to cool for a few minutes in the muffin tin then remove and let cool completely on the wire rack.
For filled cupcakes, use a piping bag tip or a spoon to remove a small section of cake from the center of each cupcake, fill with 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.