Make these Mini Green Velvet Cupcakes for St. Patrick’s Day. Topped with a silky cream cheese frosting, they are fun, festive and delicious!
Today, we’re diving into the world of Mini Green Velvet Cupcakes – a whimsical twist on the classic red velvet. These moist and flavorful treats are not only a feast for the taste buds but also a sight to behold with their vibrant green hue. These moist and light cupcakes are topped off with a silky cream cheese frosting that adds the finishing touch. Whether you’re planning a St. Patrick’s Day celebration or simply craving a sweet indulgence, this quick and easy recipe is sure to hit the spot.
Why you’ll love these Mini Green Velvet Cupcakes
- Great flavor! These mini green velvet cupcakes taste just like red velvet cupcakes!
- Easy to whip up! Takes just a few minutes to whip up and only 12-15 minutes to bake.
- Moist and smooth texture! These cupcakes are super moist, light, fluffy and have a smooth texture.
- Silky and creamy frosting! A delicious, silky and creamy cream cheese frosting hits all the right notes.
- Perfect for St. Patrick’s Day! The bright green color make them the perfect treat to make on St. Patrick’s Day or during the Christmas season.
What do Green Velvet Cupcakes taste like?
They taste just like red velvet cupcakes! They have a subtle chocolate flavor, are super rich, moist, buttery and sweet. The addition of buttermilk gives them a unique, tangy flavor, keeping them in a class of their own!
Understanding the Ingredients
- Flour and Cocoa Mixture: To lay the foundation for our cupcakes, we’ll need a blend of all-purpose flour and cocoa powder. The flour provides structure while the cocoa adds depth and richness to the flavor profile.
- Buttermilk and Vinegar: One of the secrets to the irresistibly moist texture of velvet cupcakes lies in the combination of buttermilk and vinegar. The acidity from these ingredients reacts with the baking soda, resulting in a tender crumb. If you don’t have buttermilk on hand, you can easily make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk.
- Food Coloring: Of course, we can’t forget the star of the show – the green food coloring! Feel free increase or decrease the amount of food coloring to find the perfect shade of green to suit your taste.
Mini Green Velvet Cupcakes-Ingredients
Green Velvet Cupcake
- 1 1/4 cups flour
- 3/4 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup buttermilk
- 3/4 cup vegetable oil
- 3/4 tsp pure vanilla extract
- 1/2 tsp white vinegar
- 1-2 tbsps green food coloring (liquid)
Cream Cheese Frosting
- 8 oz cream cheese
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 1/2 tsp pure vanilla extract
Instructions
Green Velvet Cupcakes
- Preheat oven to 350 degrees.
- Line mini cupcake pans with liners.
- In a mixing bowl, whisk together flour, sugar, cocoa, baking soda and salt.
- Using a hand mixer, beat together egg, buttermilk, vegetable oil, pure vanilla extract, white vinegar and green food coloring until just combined.
- Add dry ingredients, a little at a time, and beat until smooth and thoroughly combined.
- Divide batter evenly among the cupcake pans, filling about 1/2-2/3 full.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven. Let rest in the pans for about 5 minutes. Then transfer to wire racks and cool completely.
Cream Cheese Frosting
- Using a hand mixer, beat cream cheese and butter until smooth.
- Add powdered sugar and pure vanilla extract. Beat until smooth and creamy.
- Add frosting to a piping bag fitted with a large star tip. Pipe on frosting.
- Sprinkle on holiday nonpareils, pearls, sprinkles, etc.
- Serve and enjoy!
- To store, place in an airtight container for up to 5 days. To freeze, place in an airtight container, with or without frosting and freeze for up to 3 months.
Tips and Tricks for the best Mini Green Velvet Cupcakes
- Don’t overmix the batter. The key to moist, fluffy cupcakes is just mixing the ingredients until they are combined. By doing this you will create air bubbles in the batter that will then expand in the oven, rendering light fluffy cupcakes.
- Fill the cupcake liners only half way. Don’t over fill or the cupcake liners. The cupcakes need enough space to rise. If there is too much batter it will spill over the sides and the cupcakes will deflate in the middle. If you are unsure as to how much batter to use, bake a test cupcake first to get the right amount.
- Don’t overbake! It’s better to underbake than overbake cupcakes. There’s nothing worse than dry, hard cupcakes! Test them with a toothpick and if it comes out with a few crumbs on it then take them out.
- Refrigerate the frosting. While the cupcakes are in the oven, make the cream cheese frosting and then refrigerate it. This helps to thicken it so that it will hold its shape better when piped onto the cupcake. When piping on the frosting, use a large star tip for the easiest and best results. No need to make it harder than it should be. Don’t want to pipe on the frosting? Just spread some on with a knife, it works just as well.
- Freeze the cupcakes. If you are not planning on using the cupcakes right away, a great way to ensure optimal freshness is to freeze them. Cool first and then freeze in an airtight container for up to three months. Take cupcakes out of the freezer and frost. Because they are so small they will thaw out pretty quickly. Serve and enjoy! You can also freeze them with the frosting.
It’s your turn to make these Mini Green Velvet Cupcakes!
With St. Patrick’s Day just around the corner, you’re now ready to whip up a batch of these irresistible Mini Green Velvet Cupcakes! We hope you enjoyed following along with our easy-to-follow recipe. Don’t hesitate to get creative with your decorations or experiment with different flavor variations. Be sure to share your baking adventures with us and spread the joy of homemade treats. Until next time, happy baking! And remember…
Life’s too short to eat bad food!
Try these other great cupcakes too!
Banana Cupcakes with Coconut Cream Cheese Frosting
Buttercream Filled Chocolate Cupcakes
Strawberries and Cream Pink Velvet Cupcakes
Mini Green Velvet Cupcakes
Make these Mini Green Velvet Cupcakes for St. Patrick's Day. Topped with a silky cream cheese frosting, they are fun, festive and delicious!
Equipment
- Stand mixer with paddle attachment or hand mixer
- 2 Mini cupcake pans
- mini cupcake liners
- Wire racks
Ingredients
Green Velvet Cupcake
- 1 1/4 cups flour
- 3/4 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup buttermilk
- 3/4 cup vegetable oil
- 3/4 tsp pure vanilla extract
- 1/2 tsp white vinegar
- 1-2 tbsps green food coloring liquid
Cream Cheese Frosting
- 8 oz cream cheese
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1/2 tsp pure vanilla extract
Instructions
Green Velvet Cupcakes
- Preheat oven to 350 degrees.
- Line mini cupcake pans with liners.
- In a mixing bowl, whisk together flour, sugar, cocoa, baking soda and salt.
- Using a hand mixer, beat together egg, buttermilk, vegetable oil, pure vanilla extract, white vinegar and green food coloring until just combined.
- Add dry ingredients, a little at a time, and beat until smooth and thoroughly combined.
- Divide batter evenly among the cupcake pans, filling about 1/2-2/3 full.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven. Let rest in the pans for about 5 minutes. Then transfer to wire racks and cool completely.
Cream Cheese Frosting
- Using a hand mixer, beat cream cheese and butter until smooth.
- Add powdered sugar and pure vanilla extract. Beat until smooth and creamy.
- Add frosting to a piping bag fitted with a large star tip. Pipe on frosting.
- Sprinkle on holiday nonpareils, pearls, sprinkles, etc.
- Serve and enjoy!
- To store, place in an airtight container for up to 5 days. To freeze, place in an airtight container, with or without frosting and freeze for up to 3 months.
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