St. Patricks day is this week, and these moist green velvet cupcakes are the perfect dessert to enjoy for the holiday. Moist cupcakes that taste like red velvet, but dyed green for St. Patricks day. Topped off with a creamy cream cheese frosting. They still have a little of cocoa powder to give them the classic velvet taste. The only difference is that instead of using red food coloring in these cupcakes, green food coloring is used. They make the perfect St. Patricks day dessert to serve at a party. You can decorate these cupcakes with green sprinkles or any other St. Patricks day decorations.
The cupcake batter is made similar to making red velvet cake, with cocoa powder and vegetable oil. The cupcakes will still have the traditional red velvet taste and moist texture. But the difference to making green velvet cupcakes, is that instead of using red food coloring green food coloring is used. After the cupcakes are baked and cooled down completely, you can frost them with the cream cheese frosting.
To make the creamy cream cheese frosting, beat softened cream cheese and butter with powdered sugar, vanilla extract and milk as needed to thin. Beat all of the ingredients together with a mixer until they are creamy and smooth. Place the frosting into either a piping bag or large plastic bag with the corner cut off. Pipe frosting onto the cooled cupcakes and decorate with your favorite decorations or sprinkles.
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Green Velvet Cupcakes
Ingredients
- 1 cup milk
- 1 1/2 teaspoons white distilled vinegar
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup vegetable oil
Ingredients for Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 2-3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk, as needed to thin
Instructions
- Preheat oven to 350 F. Line a 12 cup muffin pan with cupcake liners. In a measuring cup, combine milk and vinegar. Let sit for 5 minutes. In a large bowl, whisk together flour, sugar, cocoa powder, salt, baking powder and baking soda.
- Add milk mixture, eggs and vegetable oil into the dry ingredients. Whisk until smooth. Evenly divide cupcake batter between 12 lined muffin tins. Bake for 20-25 minutes. Let cool completely.
- For the cream cheese frosting, in a large bowl using either a hand or a stand mixer, beat softened butter and cream cheese together until creamy. Add in powdered sugar, vanilla extract and milk as needed until desired consistency. Pipe frosting onto cooled cupcakes.