Green Velvet Cupcakes with Cream Cheese Frosting Recipe

If you’re searching for a festive yet delicious treat that stands out from the usual cupcakes, this Green Velvet Cupcakes with Cream Cheese Frosting Recipe is your new best friend in the kitchen. I absolutely love how these cupcakes are not only strikingly vibrant in color but also moist and tender on the inside, with that perfectly tangy cream cheese frosting to top it all off. Whether you’re celebrating St. Patrick’s Day or just craving something a little extra special, this recipe hits all the right notes—and it’s easier than you’d think!

this …

Ingredients You’ll Need

Each ingredient in this Green Velvet Cupcakes with Cream Cheese Frosting Recipe plays a key role in getting that classic flavor and texture. You’ll want to use fresh, quality items—especially the buttermilk and cream cheese—to make these cupcakes sing.

• Granulated sugar: This is your primary sweetener that also helps make the cupcakes tender.
• Unsalted butter: Using unsalted lets you control the saltiness better; softened butter creams better with sugar.
• Eggs: They provide structure and richness; make sure they’re at room temperature for the best mix.
• Green food coloring: Just a few drops go a long way—add more if you want a deeper shade.
• All-purpose flour: The backbone of the cupcakes, use a fresh batch for fluffiness.
• Salt: It balances the sweetness and brings out all the flavors.
• Baking soda: Helps the cupcakes rise and adds tenderness.
• Baking powder: Works with baking soda for the perfect lift.
• Buttermilk: This is the secret to the moistness and slight tang; if you don’t have buttermilk, I’ll share a quick homemade substitute later.
• Vanilla extract: Adds warmth and depth to the batter.
• Cream cheese (softened): The star of the frosting—choose full-fat for creaminess.
• Unsalted butter (softened): For the frosting, it helps make the texture smooth and spreadable.
• Confectioner’s sugar: Sweetens the frosting beautifully and helps it whip up light.
• Green sanding sugar or shamrock sprinkles: For that fun finishing touch that makes these cupcakes festive and inviting.

Variations

I like to make this Green Velvet Cupcakes with Cream Cheese Frosting Recipe my own by switching up a few elements here and there. Don’t be afraid to get creative—you’ll find that small tweaks can make the recipe perfect for different occasions or taste preferences.

• Use coconut milk instead of buttermilk: For a dairy-free twist, I swapped buttermilk with coconut milk plus a splash of vinegar once, and it worked surprisingly well.
• Add mint extract: After a trial, I discovered that just a hint of mint gives a refreshing pop, especially neat for St. Paddy’s celebrations.
• Try different sprinkles: My family goes crazy for themed sprinkles—think gold coins or rainbow stars based on holidays!
• Make mini cupcakes: Perfect for parties where finger foods rule; just reduce baking time slightly.

How to Make Green Velvet Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prep Your Oven and Pans

First things first: preheat your oven to 350°F (175°C). Line your cupcake pan with paper liners so cleanup will be a breeze. Trust me, if you don’t prep ahead, you’ll slow down the fun!

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. This usually takes about 3 to 4 minutes until it’s light and fluffy. I sometimes scrape the bowl halfway through to make sure everything gets mixed evenly—this really helps create that delicate crumb in the cupcakes.

Step 3: Add Eggs and Color

Next, add the eggs one at a time, beating well after each addition. Don’t rush this step or the batter might not emulsify properly. Then, drop in your green food coloring—you can always add more if you want a deeper green. I like to start small and gradually build the color.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the flour, salt, baking soda, and baking powder. This not only ensures even distribution but also helps avoid any lumps in your batter, giving you that smooth cupcake texture.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Start adding the dry ingredients and buttermilk to the butter mixture in alternating batches—begin and end with the dry ingredients. Mix until just combined after each addition. Overmixing is a common mistake that can make cupcakes tough, so keep it gentle!

Step 6: Stir in Vanilla and Portion Batter

Once your batter is smooth, fold in the vanilla extract. Then, spoon the batter evenly into your cupcake liners, filling each about two-thirds full. This helps avoid that dreaded overflowing or flat-topped cupcake.

Step 7: Bake and Cool

Bake for about 17 minutes, but start checking around 15 minutes with a toothpick—when it comes out clean, you’re good! Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 8: Make the Cream Cheese Frosting

Beat your softened cream cheese and butter together until smooth and fluffy. Gradually add confectioner’s sugar and vanilla, mixing until creamy. If it’s too stiff, just add a tiny splash of milk until you get a spreadable consistency. I like to pipe the frosting on with a star tip for a fancy finish, but spreading with a knife works just as well.

Step 9: Decorate with Sprinkles

Finally, sprinkle green sanding sugar or shamrock sprinkles on your frosted cupcakes to add a little sparkle and fun. This step always brings a big smile from my family!

How to Serve Green Velvet Cupcakes with Cream Cheese Frosting Recipe

Garnishes

I usually keep it simple with green sanding sugar or festive shamrock sprinkles—they add a little crunch and sparkle that makes these cupcakes extra special. For a grown-up twist, I’ve sprinkled some finely chopped pistachios once, and it added an unexpected but lovely flavor layer.

Side Dishes

These cupcakes go great with a light cup of tea or a refreshing mint-infused lemonade. If you’re serving at a party, I like pairing them with simple fruit salads or a cheese platter to balance sweetness with savory bites.

Creative Ways to Present

For special occasions, I’ve arranged these cupcakes on a tiered stand surrounded by green leaves and fresh mint sprigs—it makes for a lively, eye-catching centerpiece. Another fun idea is to use themed cupcake wrappers and toppers, like little paper shamrocks or gold coins for celebrations.

Make Ahead and Storage

Storing Leftovers

I keep leftover cupcakes in an airtight container in the fridge, especially because of the cream cheese frosting. They stay fresh for about 3 days, but I recommend bringing them to room temperature before serving to restore that soft texture.

Freezing

If I want to freeze these cupcakes, I usually freeze them unfrosted on a baking sheet first, then wrap each cupcake tightly in plastic wrap and foil. When you’re ready, thaw overnight in the fridge, then add fresh frosting. This method keeps texture intact beautifully.

Reheating

Reheating frosting-topped cupcakes can be tricky—best to avoid microwave directly. Instead, I warm unfrosted cupcakes for 10-15 seconds in the microwave, then frost them fresh. If you’re reheating frosted cupcakes, just let them reach room temp naturally.

FAQs

Final Thoughts

When I first made this Green Velvet Cupcakes with Cream Cheese Frosting Recipe, I was thrilled at how the cupcakes came out so moist and the frosting perfectly tangy—not overly sweet, just right. My family goes crazy for them every time, especially when I dress them up with fun garnishes. If you want a cupcake recipe that feels special but stays simple, this one is a true winner. I hope you’ll enjoy making these as much as I do, and that they bring a little extra joy and color to your day!

Print