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.
