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Green Velvet Cupcakes

Deliciously moist and festive, these Green Velvet Cupcakes topped with cream cheese frosting are perfect for any celebration.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 18 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter Softened
  • 3 pieces eggs
  • 3 drops green food coloring Add more for a vibrant shade
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • 1 cup buttermilk Can substitute with regular milk mixed with vinegar or lemon juice
  • 2 teaspoons vanilla extract
For the Frosting
  • 8 ounces cream cheese Softened
  • 1/2 cup unsalted butter Softened
  • 4 cups confectioner's sugar
  • 1 teaspoon vanilla extract
  • Green sanding sugar or shamrock sprinkles For decoration

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and line muffin pans with 18 liners.
  2. In a large bowl, cream together the sugar and butter.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the green food coloring and vanilla extract.
  5. In another bowl, whisk together the flour, salt, baking soda, and baking powder.
  6. Combine the buttermilk with the wet mixture, then slowly mix in the dry ingredients until well combined.
  7. Fill each liner about 3/4 full with batter.
Baking
  1. Bake in the preheated oven for about 17 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
  1. For the frosting, beat the cream cheese until smooth.
  2. Add the softened butter and mix until blended.
  3. Then, add vanilla and confectioner's sugar, beating until the mixture is creamy.
  4. Pipe the frosting onto the cooled cupcakes and decorate with green sanding sugar or shamrock sprinkles as desired.

Notes

Serve these cupcakes at room temperature for the best flavor. Keep them fresh in an airtight container at room temperature for up to 3 days.