Green Velvet Cupcakes

Total Time Prep: 20 min. Bake: 18 min. + cooling
Yield 12 cupcakes
Test Kitchen Approved
These moist and fluffy green velvet cupcakes with cream cheese frosting will leave your old-fashioned red velvet recipe green with envy this St. Patrick's Day.

Ingredients

  • CUPCAKES:
  • 1/4 cup brewed coffee, cooled
  • 2 tablespoons baking cocoa
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup canola oil
  • 1 large egg, room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons green food coloring
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3-1/2 cups confectioners' sugar
  • Sprinkles or edible decorations, optional

Directions

  1. Preheat oven to 350°. Line a 12-cup muffin pan with paper liners.
  2. In a small glass measuring cup, whisk together brewed coffee and cocoa powder until combined; set aside. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream sugar and butter for 3-4 minutes or until smooth and creamy. Add oil; beat vigorously for 2 minutes or until pale in color. Add egg, buttermilk, food coloring and vanilla extract; beat another 1-2 minutes or until evenly combined. Gradually add dry ingredients to the creamed mixture, stirring after each addition until no dry patches remain. Stir in coffee/cocoa powder mixture until smooth.
  4. Fill each muffin cup about two-thirds full with batter. Tap the pan gently on the counter to release any air bubbles. Bake 18-20 minutes or until a toothpick inserted into the center comes out clean; let cool 5 minutes. Remove cupcakes from the muffin tin; transfer to a wire rack to cool completely.
  5. In a clean stand mixer bowl fitted with the paddle attachment, beat butter and cream cheese 3-4 minutes or until smooth and fluffy. Add vanilla extract and salt; beat another 30 seconds to combine. With the mixer on low speed, gradually add confectioners' sugar; continue to mix until completely combined.
  6. Fill a pastry bag fitted with a large star or round tip with the prepared frosting. Pipe a generous swirl of frosting on top of each cooled cupcake. Decorate with sprinkles and edible decorations, if desired.

Nutrition Facts

1 cupcake: 482 calories, 23g fat (12g saturated fat), 66mg cholesterol, 377mg sodium, 66g carbohydrate (52g sugars, 1g fiber), 4g protein.

These festive green velvet cupcakes are my St. Patrick's Day twist on old-fashioned red velvet cupcakes. They're super moist and tender with the perfect amount of tang from the cream cheese frosting. —Lauren Habermehl, Pewaukee, Wisconsin
Recipe Creator

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