Dessertsbeyondfrosting
Green Velvet Cupcakes
These Green Velvet Cupcakes are a perfect St. Patrick's Day dessert! They taste just like a red velvet cupcake but they're dyed green instead and topped with a silky cream cheese frosting.
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
📝 Preparation Steps
1
For the Cupcakes
2
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
3
In a large mixing bowl, combine the vegetable oil, butter, egg, and vanilla extract. Beat on medium speed until well incorporated. Next add the sugar and beat until well combined. Scrape down the bowl as needed.
(30 ml) vegetable oil3 tablespoons(28g) unsalted butter, melted2 tablespoonslarge egg1(15ml) pure vanilla extract1 tablespoon(30ml) sour cream (or plain yogurt)2 tablespoons(5ml) distilled white vinegar1 teaspoon(140g) sifted all-purpose flour1 cup(226g) full-fat block cream cheese, cold8 ounces(520g) powdered sugar4 cups(10ml) pure vanilla extract2 teaspoons(15ml) heavy whipping cream (or milk)1 tablespoon
4
Next mix add the sour cream, vinegar, buttermilk, and red gel color and beat until well combined.
5
In a separate bowl, combine the remaining dry ingredients and add to the batter, beating until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
6
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for ⏱️ 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
7
For the Frosting
8
Cut the butter into 1-inch blocks. Beat the butter for ⏱️ 2-3 minutes until it is light and fluffy.
9
Then add the cream cheese and cream together for ⏱️ 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
10
Slowly add confectionary sugar 1 cup at a time and alternate adding the vanilla extract and heavy cream. Beat on low speed until the powdered sugar has combined then increase speed to medium-high and beat for ⏱️ 1-2 minutes. Repeat until all the powdered sugar has been added and beat until the frosting is completely smooth.
(30 ml) vegetable oil3 tablespoons(28g) unsalted butter, melted2 tablespoons(15ml) pure vanilla extract1 tablespoon¾ cups (143g) granulated sugar(30ml) sour cream (or plain yogurt)2 tablespoons(5ml) distilled white vinegar1 teaspoon(140g) sifted all-purpose flour1 cupcup (158ml) buttermilk2/3½ cup (113g) unsalted butter, cold(226g) full-fat block cream cheese, cold8 ounces(520g) powdered sugar4 cups(10ml) pure vanilla extract2 teaspoons(15ml) heavy whipping cream (or milk)1 tablespoon
11
Frost the cooled cupcakes with a large open star piping tip and top with sprinkles and any other festive decorations.
Nutrition Facts
calories
449 calories
fat Content
21 g
serving Size
1 Cupcake
fiber Content
0.4 g
sugar Content
53.3 g
sodium Content
233.9 mg
protein Content
3.5 g
trans Fat Content
0 g
cholesterol Content
62.9 mg
carbohydrate Content
63 g
saturated Fat Content
13.3 g
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